Lately, there has been a frequent craving for something sweet to lift the spirits.
Cakes, being high in oil and sugar, require lengthy baking and involve cleaning numerous tools, which can be discouraging. Instead, consider Chinese desserts as a substitute, with steamed rice cake being the perfect choice.
Firstly, the preparation is straightforward. Mix the batter in advance, let it ferment overnight in the refrigerator, and steam it the next day. All you need is a bowl and a pair of chopsticks.
Secondly, the taste is delightful. The fermented batter, once steamed, develops fine pores, resulting in a soft and springy texture. Adding brown sugar imparts a rich, mildly sweet flavor.
You can customize it with ingredients like chopped red dates or nuts, or get creative—for instance, adding chopped chocolate for a pleasant surprise.
Steamed rice cake contains no added oil, and the sugar amount can be adjusted to preference, making the calorie content manageable.
An important advantage, especially in Cantonese culture, is that steaming is considered healthier than baking, as it avoids excessive heat and reduces guilt.
Chinese pastries offer flexibility with minimal restrictions, including no strict tool requirements.
The batter can be steamed in cake molds, small bowls, deep plates, containers, or even cups.
For a cracked surface, use high heat; for a smooth finish, opt for medium-low heat. Everything is adjustable to your preference.
Two-step process: Mix the batter and ferment overnight → Steam.
Let’s proceed to the method.
Ingredients:
– 150g water
– 50g brown sugar
– 200g all-purpose flour
– 1 egg
– 3g yeast
– Chocolate (optional), as desired
Instructions:
1. Place 150g water in a bowl.
2. Add 50g brown sugar and stir until dissolved.
3. Incorporate 200g all-purpose flour.
4. Add 1 egg and 3g yeast.
5. Mix into a smooth batter without lumps.
6. Cover with plastic wrap and refrigerate overnight for fermentation.
7. The next morning, the batter will have fermented with small bubbles.
8. Stir with chopsticks to remove bubbles and prevent large holes after steaming.
9. Add preferred ingredients like chopped nuts or red dates (or chocolate, as used here; optional).
10. Mix well.
11. Pour into a greased mold (such as tart molds, cups, bowls, or heat-resistant containers).
12. Optionally, sprinkle with sesame seeds, red dates, osmanthus, or omit.
13. Steam over boiling water for 30 minutes (high heat for a cracked top, medium-low for smoothness).
Allow the cake to cool until warm, then slice into pieces. Observe the fine air pockets within the crumb, indicating its excellent elasticity.
