This Chinese steamed rice cake (or bai tang gau) has a sweet, slightly chewy addictive texture and an intriguing honeycomb pattern on the inside.
In honor of lunar new year coming up, I decided that I would share a recipe for Chinese steamed rice cake with you all because this is something that I haven’t seen very often in the blogging community. It is made of 5 ingredients (rice flour, sugar, water, yeast,oil) and it’s direct translation of “white sugar cake” is a perfect reflection of it’s simplicity.
I grew up eating this Chinese steamed rice cake for breakfast and for that reason, it’s such a nostalgic treat for me to have. I actually used to have to fight brother deer for it because mother deer would only buy one slice from the bakery and expect us to share it between the two of us.
It’s funny how she thought that we would actually share…when what actually happened was brother deer would take a big ol’ bite of the rice cake and being the germaphobe I was, I wouldn’t want to have it anymore. I guess he got the better end of that deal.
I didn’t mind too much though because the main reason as to why I adored this treat so much was because of it’s intriguing, unique stringy “honeycomb” like pattern.
This pattern is created as a result of the rice flour and yeast. Yeast is more traditionally used in yeast breads where the dough becomes a cohesive lump, but the consistency of this is more batter like and is quite runny.
And unlike most of the rice cakes that surface around this type of year where the base is made out of glutinous/sweet rice flour, this rice cake uses regular rice flour instead.
Confusing the two could lead to a completely different end product so it’s important to be aware of this when you’re buying rice flours. Glutinous rice flour yields a chewier, mochi like texture in your bakes while rice flour lightens and fluffs your bakes up.
I hope you all found this recipe to be interesting and are able to add it to your baking books for trying out in the future!
Try these other recipes that use rice flour!
Gluten-free baked mochi rice cake
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I've never come across Chinese steamed rice cake before, I love finding new recipes so thanks for sharing. Happy FF :)
We (Filipinos) also have steamed rice cake. Yours sounds really delicious, too. Have a lovely week ahead, Cynthia. x
I've only made the glutinous kind of cake before, and assumed that was the only possibility. I have copied the recipe and will try it very soon as I have all the right ingredients. Thanks so much for sharing it with us.
This is so cool, I've never seen a rice cake before but I would love to try a slice :)
I'm so happy to see this--I have some memories of it as well! My grandpa would call it "fish belly" and for the longest time I believed him and thought fish belly was sweet, haha. I'll have to remember to try your version sometime. I've tried making it before, but that time the recipe started off with soaking rice for a while and then grinding it up in the blender... using rice flour is much quicker and more convenient!
Wow that really is from scratch if you make the rice that way! I've never heard about it but it sounds interesting! Hope you try it out!
I just made your rice cake. It turned out really well and was delicious with our Chinese style dinner. Thanks again.
Glad you enjoyed it Hilda! It's such an unique treat to have isn't it? I'm sure your dinner turned out fabulous!
Nostalgic,bought rice cakes as a child and in Mauritius, coconut grated was added to the flour,yummy.a dream,
Hello,I tried making it and the top is a little sticky. However, that first mouth of taste brings so much memories of my late granny. Now, is my turn to bring this delicacy (to me, is simple yet so delicious) to my little one. Thank you !
I'm so glad that it worked out for you! Mine was a little sticky on the top but no matter if it tastes yum right? :)
Glad I found this recipe. I have searched shops in Chinatown in Philly and in asian markets there and in Phoenix to find this treat that I first had ages ago as a child in NYC. Thanks!
I know it's so nostalgic I'm so lucky to be living in a city that has lots of access to all types of Asian foods!
thanks so much for this recipe. I've recently moved to an area without much Chinese or asian places and Ive been hunting for this forever.
I'm not a good cook but my wife said she'll be happy to give this recipe a go. Can't wait to try this!!