Bai Tang Gao also known as Lun Jiao Gao (伦教糕) is a popular dessert in China, especially in Canton area.
In this recipe, the following ingredients are required:
Rice flour 150g
water 300ml (2tbsp water to mix with dry yeast)
90g sugar (1 tsp sugar to mix with dry yeast)
3/4 tsp yeast
3/4 tsp baking powder
1/2 tsp vegetable oil
1, Add sugar into a sauce pan. Pour into 150 ml water. Turn to low heat and stir at the same time till all the sugar dissolves.
2, Add rice flour with the rest 150 ml water. Stir till no lumps.
3, Add rice flour water into sugar water. Turn to low heat and stir till fully mixed. Then turn off the heat and let it cool down.
4, In a small bowl, mix 1 tsp sugar, 2 tbsp water and 3/4 dry yeast. Let it rest to foam up.
5, When rice flour water is completely cool and yeast foams up. Add yeast water into rice flour water. Also add in baking powder and oil. Mix well.
6. Put it in a warm place, cover it with plastic wrap and towel. Let it ferment for 5 hrs. Original recipe needs 6 hrs. But it is very hot here in Singapore. So I think 5 hrs should be long enough.
7. Brush oil to steaming pan. Pour everything into it. Steam over medium heat for 20-25 mins. Check with toothpick.
Banana is one of my husband’s favorite fruit. But sometimes, He forgot to eat them, and banana got ripe very quickly. So I would use them to make smoothie or cake or bread.
This summer when we went back to my hometown, we brought so many walnut back. My mom just cracked them and store the shell-removed walnut in 2 large containers. My husband likes walnut, so he adds some in his yogurt. Yet, we still have a lot. So I tried to bake something with walnut and banana.
Ingredients:
Bananas 2
butter 1/2 cup
white sugar 1 cup
eggs 2
vanilla 1/2 tsp
flour 1 cup
baking soda 1 tsp
salt 1/2 tsp
cinnamon powder 1/2 tsp
chopped & toasted walnut 1 cup
Preheat oven to 170 Degree C.
Cream butter and sugar together till light and fluffy.
Add in 2 beaten eggs and vanilla. Stir well.
Add in mashed bananas. Mix them together.
Sieve in all the dry ingredients: flour, baking soda, salt and cinnamon powder. Mix till combined.
Butter spray the loaf pan. Dust it with flour.
Pour all the batter into the pan.
Into the oven for 50-60 mins. Check with a toothpick. If it comes out clean then it’s done.
Let it cool down for a little while.
Cut it and you will find it’s very moistened and firm.
My husband and I are not big fans of fresh blueberry. But we both like food made from blueberry, like jam or cake. So if I buy blueberries from supermarket, it means I will bake something with blueberry.
Preheat oven to 180 degree C.
Ingredients:
Butter 130g
Sugar 120g
Vanilla 1 tsp
Egg 1
Flour 190g
Baking powder 1 tsp
Salt 1/4 tsp
Zest of 1 lemon
Milk 1/2 cup
Blueberry 2 cups
Flour 1 tablespoon
Lemon juice 1 tablespoon
1. Cream butter with sugar till light and fluffy.
2. Add in vanilla. And eggs one by one.
3. Mix fry ingredients (flour, baking powder, salt and zest of lemon) together.
4. Add flour and milk into butter mixture alternately. 1/2 flour and 1/2 milk one time.
5. Add 1 tablespoon flour and lemon juice into blueberries. Toss a bit.
6. Place 1/2 batter into baking pan. Over it spread 1/2 blueberries. Then add in the rest batter. And top it with rest blueberries. Light press blueberries into the batter.
The batter is done:
After 60 mins.
Cool down for a while.
I was too lazy to make any glaze. So i just sprinkle icing sugar over the top.
I will never say no to any dessert made from sticky rice or sticky rice flour. This cake is from Xi’an. It became popular recently due to a Chinese TV drama. The Chinese name 甑糕 actually should be pronounced as “Zeng Gao”, however, people from Shan’an Xi called it Jing Gao. 甑 is an ancient earthen utensil for steaming rice. 糕 means cake. Well, I have to say this kind of sticky rice cake is really time-consuming in both preparation and cooking.
Ingredients:
sticky rice 1/2 1 cup
red kidney beans 3/4 cup
dried red dates 1 cup
honey red dates 100g
Soak sticky rice and red kidney beans in water for overnight.
Dried date also need to be soaked for a while. Then cut them into halves and remove the cores. And do the same to honey red dates. I added honey red dates just wanted to add sweet taste to the cake. If you want it to be very sweet, you ca also add sugar to the sticky rice when steaming them. I was kind of lazy. Fortunately, dried red dated I have are already core-removed. I just need to cut them. And I did nothing to the honey dates and just put them in as a whole.
Prepare a big bowl. Brush bowl with oil or you can just do what I did, to use parchment paper. The bottom layer is 1/3 sticky rice. Then 1/2 red kidne beans. Then 1/3 sticky rice. Followed by 1/2 red kidney beans. Then the rest 1/3 sticky rice and topped with red dates & honey dates. You can arrange the layer as you like. But make sure the bottom is sticky rice and the top is red dates.
Then add water into the bowl, just equally high to the red dates.
Steam for 3 hours. I steamed it for 4 hours. I read online that authentic Jing Gao should be steamed overnight with low heat. A pressure cooker will make it much easier.
After steaming, don’t open the lid immediately. Let it stay for 15 mins.
Use the back of a spoon to press the red dates and mash them.
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Red kidney beans are very soft and smooth. My husband said it tastes like sweet Lor Mai Gai. 🙂 But still, he loves it. I love it very much too.
