Saturday, 8 September 2012

Bai Tang Gao (Steam Chinese Rice Cake) 白糖糕

My all-times favourite Kueh kueh since young will be Bai Tang Gao.  I came across this recipe in a magazine and decided to try it.'s a success!!

140g Rice Flour
110g White Fine Sugar
300ml Water
2 Pandan Leaves (Tie Knot)
1/2 tsp Instant Yeast
1/4 tsp Salt
1/2 tsp Oil

  • Add 150ml water to rice flour and stir mix well.
  • Put sugar with balance 150ml water in pot and put in pandan leaves and bring it to boil and leave aside.
  • Remove pandan leaves and pour syrup into rice flour mixture and mix well.  Sieve and leave it aside to cool.
  • Dissolve instant yeast with 1 tbsp warm water and add nto rice flour mixture and stir well.
  • Leave mixture aside for 2 hours for yeast to take effect.

  • Grease a tin and heat wok/steamer with water till boil and place the empty tin in wok/steamer.
  • Once Tin is heated, pour the mixture into the tinand cover lid and steam it for 20 minutes till done.

  • Remove to cool and slice.
You can use brown sugar instead of white sugar if you want to have a brow sugar steam cake instead ok :)


  1. I don't know what pandan leaves are and tried to learn about it through the Internet. It says I might find it in the frozen section of the store, but if I can't, is it okay to not use it? If it's just for flavoring, may I use vanilla extract instead?

  2. What tin size you use, I tried a couple of time, it always turn out gluey.