Tag Archives: steam

Steamed Rice Cake (Bai Tang Gao 白糖糕)

I followed this recipe:

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.

This is how it looks after steaming:

Cool down and cut into slices.

 

Steamed Enoki Mushroom

Enoki mushroom is a necessary ingredient for hotpot or Sichuan ma la pot. Steam enoki mushroom is another way to cook them.

1. Remove the root. Rinse enoki mushroom under water. Drain them and place them in a plate.

2. Heat a pan. Add in 1 tablespoon oil. When oil is hot, add in 1 tablespoon chopped garlic and 1/2 tablespoon chopped ginger. Stir fry till aromatic. Also add in the salt and a little sugar.

3. Pour the hot oil over enoki mushroom in the plate.

4. Steam enoki mushroom over boiling water for 8 mins.

5. A pot juice will come out. Pour it out into the pan. Heat the pan again. Add in a little light soy sauce, sesame oil, sugar, and starch water. Reduce a bit. Pour back over the enoki mushroom.

Steamed Ribs with Vermicelli

1. Rinse ribs under water to wash them clean. Soak them in water to let all the blood out. Change water several times till water is clean.

2. Marinate ribs with 2 tsp light soy sauce, 2 tsp oyster sauce, 2 cloves of chopped garlic, 1/2 tsp chopped ginger, 2 tsp sugar and 1 tablespoon corn starch. Mix them all well. Marinate for around 2 hours.

3. Soak vermicelli in water till soft. Cut shorter with scissors.

4. Take the ribs out and put into another bowl. Add in 2 tsp oil, and 1 tablespoon corn starch. Mix well again.

5. Spread vermicelli in a plate. Add in 1 tsp light soy sauce, and 1/2 tsp oyster sauce. Mix with chopsticks.

6. Place ribs over vermicelli. Pour marinade on top.

7. In boiling water and steam for 15-20 mins.

8. Garnish with chopped spring onion.

Steamed Chicken Thighs

1. Marinated chicken thighs with salt, cooking wine and chopped ginger for about 2 hours.

2. Place chicken thighs in a plate. Put the plate on a rack and steam in hot water for 25 mins. Set chicken aside in another plate. Don’t throw away the water from the original steamed plate.

3. Heat a pan, add in 1 tablespoon oil. When oil is hot, drop in chopped spring onion and ginger shreds. Turn off the heat when aromatic.

4. Pour in 1 tablespoon of the chicken water after steam. Also add in a little light soy sauce. Mix well.

5. Pour the mixed sauce over chicken thighs.

Chicken turns out very juicy and tender. You can replace chicken thighs with chicken legs or drumsticks. Or even a half chicken. But the steaming will requires more time.

Steamed Clams With Egg

1. Wash clams in water again and again.

2. Put clams in a pot. Add in ginger slices, water and a little salt. Boil till all the shells open. Skim the stock. Set aside to cool down.

3. Beat one egg in a bowl. Stir with chopsticks till very smooth. Add cold clam stock in to egg. Ratio for stock and egg should be 1.5 : 1.

4. Add a little salt and stir well.

5. Place clams in a bowl or shallow plate. Pour the egg stock mixture into it. Cover the bowl with plastic wrap.

6. Place the bowl on steaming rack and steam in boiling water for 5 mins.

7. Top with a little light soy sauce and chopped spring onion.

Egg is very smooth and soft. It tastes like pudding.

Steamed Greasy Grouper

1. Sprinkle salt evenly over and inside the grouper.

2. Place several ginger slices in a plate. Then put the grouper over them.

3. Put several tofu pieces in the plate too. It’s optional, if you don’t like tofu, just skip this step.

4. In a small bowl, add in 1 tablespoon cooking wine and 2 tsp oyster sauce. Mix well then pour the sauce over fish.

5. Put plate with fish on steaming rack. In hot water and steam for 12 mins. My grouper is a small one. More time will be needed if the fish is bigger.

6. Take the plate out after steaming. Sprinkle ginger and spring onion shreds over fish.

7. Heat a pan. Add in 1 tablespoon oil and 1 tablespoon sesame oil. When the oil is very very hot, pour it over the ginger, spring onion and the fish. Enjoy the sizzling.

Steamed Pear With Sugar Cube


It’s ideal for people who has sore throat or coughing. My husband felt sick today. So I steamed a pear for him.


1. Remove the peel of pear. Cut the top off. Use a spoon to remove the seed in the middle. 


2. Add several sugar cubes in the middle hole.


3. Put the top back.


4. Put pear in a bowl. And put the pear in boiling water in a pot. Water should be lower than the bowl. Then cover the pot with lid. Steam for 30 mins with low heat.


Pear will be soft. Sugar cubes will be melted.