Is steamed cake made with glutinous rice flour or rice flour? What are the techniques for making steamed cake?

We all know that steamed cake is a common snack food. It has many ways to make and various flavors. White steamed cake is the most common one. Many people like to eat white steamed cake. Steamed cake can be made at home. So what kind of flour is used to make white steamed cake? Let's take a closer look!

What kind of flour is white steamed cake made of?

This is made of rice flour. Think about the rice we usually eat. The rice grains here are ground into flour, which is the flour we use to make white steamed cakes. When we usually use a rice cooker to steam rice, we can smell a fragrant smell. Similarly, the smell of rice cakes is very similar to that of rice, so the white steamed cakes here are made of rice flour.

The flour of this white steamed cake may look familiar to everyone. The first reaction is to wonder if it is made of glutinous rice flour. In fact, it is not. Think about it, because glutinous rice flour is too sticky, it will not rise much even after fermentation. Therefore, the pasta made of glutinous rice that we see is basically not fermented, because the glutinous rice dough made of glutinous rice flour itself will not rise. The second reason is that even if the white steamed cake is made into a bowl cake, it is still fluffy and soft when you bite it. It is definitely not the kind that sticks to your teeth when you bite it. So my second sister thinks that judging from these two points, this steamed cake is not made of glutinous rice flour.

How to make white steamed cake

1. First, we prepare 250g of rice flour, and then add 3g of yeast powder to the rice flour. According to this ratio, the rice cake will be fully fermented, and it will be porous and delicious.

2. Add appropriate amount of warm water and stir the dough of the rice cake. After the dough is not too dry, you can start kneading the dough. Please note that the water content of the rice cake dough cannot be too little, otherwise it will affect the leavening effect of the rice cake. You can also add a little more water when eating.

3. After the rice cake batter is made, we will make the white steamed cake. Then we need to cover it with plastic wrap or a sealed lid and let it rest for about an hour and a half. This way, the white steamed cake will have a better effect.

4. The fermented batter is slightly moist, so you can put it into a large plate or directly cover the steamer. Now let the dough rest for another 20 minutes, then you can boil water and steam the rice cake.

5. When steaming, make sure to let the steamed cake rest for 20 minutes in advance to restore the air bubbles. This will make the white steamed cake more delicious and loose and porous. In addition, it is recommended that you do not open the lid immediately after steaming. Wait until the temperature is cooler before opening it to avoid affecting the rising effect of the white steamed cake. This will make the cake more solid.

Tips for making white steamed cake

Although the ingredients of Baifa Cake are simple and the production steps are not difficult, there are still many tips. Only by mastering these tips can the Baifa Cake be delicious.

1. The white steamed cake made from pure rice flour will be firmer and elastic, while the steamed cake made with flour will be easier to ferment, and the finished product will be fluffier and more delicious.

2. When making white hair cake, you can garnish some sesame seeds and candied dates on it, and add some chopped dried fruits into the batter. This will make it look much better and taste richer.

3. The texture of the white steamed cake made from pure rice flour is hard and elastic. If some flour is added into it, it will be easier to ferment, and the finished product will be more foamy and soft, and taste better.

4. Adding a little lard can make the steamed cake taste more fragrant and smooth, but don’t add too much, as it will become greasy.

5. The amount of water must be controlled. If the batter is too thin, the steamed cake will most likely fail.

6. If the rice cake tastes sticky, it is generally because of incomplete fermentation or too much water added.

7. When steaming steamed cake, make sure the water boils before putting it in the pot. Do not put the steamed cake in before the water boils.

8. When making the batter, be sure to stir it evenly. The batter should be smooth as silk. If there are many lumps of dough particles in the batter and they are not stirred, it may cause uneven distribution of bubbles inside the finished product.