Steamed White Cake (Bai Tang Gao)

This no-bake cake, Bai Tang Gao is a Chinese steamed fluffy rice cake with only FOUR ingredients. It is gluten free and requires no oven, but a steamer!

Growing up in Chicago, I grew up with a very diverse food scene. I grew up near one of our (smaller) Chinatowns, and this no-bake steamed rice cake, Bai Tang Gao, was a favorite cake to pick up at small mom-and-pop Cantonese bakery.

Rice cakes were not foreign to me – being part Filipina (from my mom) meant rice everything was in my blood. I actually don’t remember eating “regular” cake, even for birthdays – but I do remember the Filipino puto, kutsinta, and other steamed rice cakes. 😋

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What is this No-Bake White Cake?

Admittedly, East and Southeast Asia have tons of no-bake rice cakes. With such few ingredients, it is easy to find very similar or fairly identical recipes across multiple countries. Bai Tang Gao, translated as White Cake, is a Chinese variant many people know from Dim Sum restaurants.

Steaming is a common way of cooking in many countries, especially East and Southeast Asia. When you have smaller kitchens, limited fuel and resources, and time, steaming is a great way to whip up quick, easy and cheaper desserts.

The texture of a steamed cake, especially with one that uses only rice flour, is very different than Western cakes- but no less delicious. Steamed cakes with rice flour yield a texture that is a bit chewy, sometimes sticky, and perfect for coffee, tea and dips or toppings.

No Bake Rice Cake Ingredients

Bai Tang Gao is made of simple ingredients: Rice flour, water, sugar, and yeast. That’s it!

Do I need special Tools To Make this No-Bake Cake?

No, but you do need a steamer that can fit the pan of your choice. I prefer using a bamboo steamer because it absorbs absorbs the condensation and I have multiple layers to steam multiple things.

Don’t have one? Make your own! Check out these cool tips from the Food Network: https://www.foodnetwork.com/how-to/packages/food-network-essentials/how-to-steam-without-a-steamer

How to Make Bai Tang Gao and Tips for Success

1. Mix some rice flour with some water.
2. Mix sugar with water and bring to a boil.
3. Pour the boiled sugar water into the rice flour mix and let it cool slightly.
4. Add yeast and let it rest.
5. Steam and enjoy!

Tips for a good Bai Tango Gao

• If you don’t can’t use a bamboo steamer and are using a regular pot, wrap the pot cover in a towel, or place a towel over your steamer above the cake batter. It will help absorb condensation.
• Try to avoid condensation/water drops from the steam dropping onto your cake, including when you open the lid. It can change the texture and make it sticky or more like a pudding.
• Your pan should be hot to the touch before adding your batter.
• Enjoy warm or at room temperature! Reheat in the microwave to re-steam if gets a little stale.
• Store leftovers in fridge.

Print Recipe

Steamed White Cake (Bai Tang Gao)

Author: Rena Cooking Method: Boiling, Steaming, Stovetop Cuisine: East Asian, Egyptian Courses: Breakfast, Dessert Recipe Keys: Gluten Free Vegan Vegetarian

Difficulty: Beginner Prep Time 5 mins Cook Time 15 mins Rest Time 45 mins Total Time 1 hr 5 mins

Servings: 4

Best Season: Suitable throughout the year

Description

This no-bake cake, Bai Tang Gao is a Chinese steamed fluffy rice cake with only FOUR ingredients. It is gluten free and requires no oven, but a steamer!

Recipe is for a small 6-in / 15cm pan and 4 small slices. Multiply as needed, but adjust your pan size.

Ingredients for Steamed White Cake (Bai Tang Gao)

Servings

Ingredients

• 125 g Rice Flour (Not glutinous rice flour)
• 260 ml Water
• 65 g Sugar (Use up to 85g for more sweetness)
• 2.5 g Yeast (1/2 tsp)

Instructions for Steamed White Cake (Bai Tang Gao)

Instructions

1. Mix sugar and water in a saucepan and bring to a boil.

2. Measure rice flour in a bowl. Once the sugar and water is boiling, whisk is slowly into the rice flour.

   It should create a smooth batter.

3. Allow the batter to cool until warm to the touch, about 110 degrees Fahrenheit / 43 Celcius.

   You can speed this up by continuing to whisk it, or by pouring the batter back and forth between to bowls. The constant movement helps cool it down.

4. Add the yeast and mix. Let the batter rest for about 45 minutes to an hour.

   You may need to mix the batter 10 minutes after adding the yeast to ensure it is fully dissolved and has mixed with the rest of the batter.

5. After about 30 minutes of resting, prepare your steamer. Add an inch of water to your pot and place your steamer and cake pan inside. Cover it and turn on to medium heat.

   The cake pan should be hot to the touch when you add the batter in.

6. Pour the batter into the cake pan and steam for about 15 minutes. Then turn off the heat and keep the cake inside the steamer for another 10 minutes.

   See NOTES for steaming tips!

7. Take the cake out and allow it to cool. Run a knife around the edges to remove and slice as desired.

Recipe Notes

• TIPS
  • If you don't can't use a bamboo steamer and are using a regular pot, wrap the pot cover in a towel, or place a towel over your steamer above the cake batter. It will help absorb condensation.
• • Try to avoid condensation/water drops from the steam dropping onto your cake, including when you open the lid. It can change the texture and make it sticky or more like a pudding.
  • Your pan should be hot to the touch before adding your batter.
  • Enjoy warm or at room temperature! Reheat in the microwave to re-steam if gets a little stale.
  • Store leftovers in fridge.

Keywords: Rice cake, no bake cake, steamed cake