Ingredients and Directions Traditional Chinese Steamed Cake (Fa Gao) recipe
2 teaspoons active dry yeast Sprinkle the yeast over 1/2 cup of warm water in a small bowl. The
1/2 cup warm water water should be no more than 100 degrees F (40 degrees C). Let
1 egg stand for 5 minutes until the yeast softens and begins to form a
1/3 cup melted butter creamy foam.
1/4 teaspoon vanilla extract
1/2 cup milk Beat egg, melted butter, vanilla extract, and milk together in a large
1 1/2 cups cake flour bowl, until smooth. Sift cake flour, cornmeal, sugar, and salt
1/2 cup cornmeal together in a small bowl, then stir the flour mixture into the egg
mixture, mixing until just combined. Stir in the yeast mixture until
1/3 cup superfine sugar smooth. Cover with a light cloth and let rise in a warm place (80 to
1/2 teaspoon salt 95 degrees F (27 to 35 degrees C) until doubled in volume, 1 to 2
1/4 cup raisins (optional) hours. Pour mixture into a 9 inch round pan lined with parchment
paper. Sprinkle with raisins.
Place a steamer insert into a saucepan, and fill with water to just
below the bottom of the steamer. Cover, and bring the water to a
boil over high heat. Add the cake, recover, and steam until a
toothpick inserted into the center comes out clean, about 25
minutes. Cool in the pans for 10 minutes before removing to cool
completely on a wire rack.