![\"Steamed](\"http:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/08\/Bai-Tang-Gao-Pinterest.jpg\")
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B\u00e1i T\u00e1ng G\u0101o\u00a0(or Pak Tong Gou in Cantonese) is a sweet Chinese steamed rice cake made with rice flour and white sugar.\u00a0It was\u00a0my late grandmother’s favourite snack, and she used to buy this for our breakfast. Nowadays, eating and making this sweet steamed rice cake for my family always brings back memories of the love and care my grandmother had for us, and I hope this tradition (and recipe) will continue to pass down to the next generation.<\/p>\n
Wash the pandan leaves and cut them into 6-inch lengths.<\/p>\n
![\"pandan](\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2016\/10\/bai_tang_gao_recipe.jpg\")
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Sieve the 140 gm of rice flour into a big bowl. Then add 1\/4 tsp of salt (optional) and 150 gm of water to the flour and mix well with a whisk.<\/p>\n
For the syrup, measure out 100 gm of sugar into a pot, then add pandan leaves and 150ml water into the pot. Bring to a boil for about 5 minutes.<\/p>\n
![\"pandan](\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2016\/10\/bai_tang_gao_recipe-1.jpg\")
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Remove the pandan leaves and sieve the syrup.<\/p>\n
Slowly pour the syrup into the rice flour mixture, stirring it constantly to prevent it from getting lumpy and set aside and let it cool until about 30\u00b0C or warm. If the mixture becomes lumpy, sieve the mixture to remove any lumps.<\/p>\n
![\"rice](\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2016\/10\/bai_tang_gao_recipe-2.jpg\")
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Dissolve 1\/2 tsp of yeast with 1 TBsp of warm water and leave it for 5 mins or until it bubbles. Then add the yeast into the rice flour mixture, and 1 tsp of oil and stir well.<\/p>\n
Cover the bowl with a cling wrap and leave it in a warm place for about 2 hrs or until it bubbles.<\/p>\n
Grease a 7.5 inch stainless steel plate with oil.<\/p>\n
![\"greasing](\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2016\/10\/bai_tang_gao_recipe-3.jpg\")
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Fill a wok with water and bring to a boil.<\/p>\n
Loosely wrap a aluminium foil over the steaming plate to form a cover. Once the shape is formed, remove the aluminium foil gently.<\/p>\n
Place the plate on the steaming rack in the wok. Then using a spoon, stir the rice flour mixture before pouring onto the plate, ensuring that the plate is level. Then cover it with the aluminium foil cover and steam over high fire for about 20 minutes.<\/p>\n
![\"metal](\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2016\/10\/bai_tang_gao_recipe-4.jpg\")
![\"rice](\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2016\/10\/bai_tang_gao_recipe-5.jpg\")
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After 20 minutes, use a satay stick to prick in the centre, if it comes out clean, then it is done.<\/p>\n
![\"bai](\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2016\/10\/bai_tang_gao_recipe-6.jpg\")
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Remove plate from the wok and remove the aluminium foil and let the steamed rice cake \/ Bai Tang Gao cool completely before cutting. Serve warm or at room temperature. Enjoy!<\/p>\n
![\"Steamed](\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2016\/08\/Bai-Tang-GaoW-1.jpg\")
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Yeast is the key ingredient that aerates the Bai Tang Gao by introduces air pockets to form its distinctive honey-comb structure.<\/p>\n
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Please <\/b>rate<\/b><\/span>\u00a0our recipe or leave us a <\/b>comment<\/b><\/span>! You can even upload a snap of your creation!\u00a0<\/b><\/p>\n Don’t forget to\u00a0subscribe<\/span><\/a> to our Youtube channel for more yummy videos! Do also\u00a0join us at\u00a0TBK Home Cooks Facebook Group<\/span><\/a> where you can post photos of your food, ask questions, share recipes and clean cooking tips from others in the group!<\/p>\n<\/div>\n<\/div>\n
![\"Steamed](\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/08\/Bai-Tang-GaoW-1-150x150.jpg?v=1592144528\")
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