FA GAO
Fa Gao, or fortune cake, is a popular Chinese dessert typically eaten during the Lunar New Year to bring luck and money in the coming months. The chewy and lightly sweetened steamed cakes were traditionally leavened with yeast, which helps create the signature cracked flower-like design on top. However, nowadays bakeries often substitute double-acting baking powder; it yields the same effect in far less time. The key to the recipe is to make sure the water is at a rolling boil and generating lots of steam when you cook the cakes. That high heat works with the leavening agent to form the cracks.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 10 cakes
Number Of Ingredients 6
Steps:
- Fill a 12-inch skillet or wok with about 2 inches of water, then place a 10-inch bamboo or metal steamer basket in the skillet. Make sure the water doesn't touch the bottom insert. If it does, remove some of the water. Leave the steamer setup on the stove. Spray ten 3-inch fluted egg tart molds with nonstick cooking spray and set aside.
- Whisk the brown sugar, oil and 3/4 cup hot water in a large mixing bowl until the sugar dissolves, about 1 minute. Set aside the sugar syrup until completely cool, about 10 minutes.
- When the sugar syrup is ready, sift the all-purpose flour and rice flour into the syrup in 3 additions, whisking between each addition until there are no dry spots. Stir together the baking powder and 1 tablespoon cold water in a small bowl until there are no dry clumps of baking powder. Whisk the baking powder slurry into the batter in 3 additions until there are no streaks of slurry. Fill the prepared egg tart molds to the top (about 1/4 cup of batter per mold).
- Bring the water in the skillet to a rolling boiling water over high heat. Set 5 of the molds in the steamer basket, cover and steam until the cakes rise and the tops crack open and resemble a flower, about 15 minutes. (Don't open the lid while the cakes cook; doing so interferes with the rising.) Transfer the molds to a cooling rack. Replenish the water in the skillet as needed and bring to a rolling boil over high heat. Set the remaining 5 molds in the steamer basket and repeat the steaming process.
- Serve the cakes warm or at room temperature, unmolding them only when you are ready to eat them. They can be kept, covered in their molds, in the refrigerator for up to a week and reheated by steaming over simmering water for about 10 minutes.
FORTUNE CAKE (FA GAO) RECIPE BY TASTY
These fortune cakes, also referred to as "prosperity cakes" or "lucky cakes," are extremely popular during Lunar New Year. The name "fa gao" sounds like "wealth," thus symbolizing good fortune for the new year. They have a light brown sugar flavor and an addictively fluffy, yet chewy, texture. It's hard to eat just one!
Provided by Jasmine Pak
Time 45m
Yield 8 cakes
Number Of Ingredients 9
Steps:
- Fill a large pot one third of the way with water and bring to a boil over high heat. Place a 2-tier steamer basket on top. Grease 8 3-inch fluted egg tart molds with nonstick spray.
- Add the brown sugar, butter, and water to a small saucepan. Cook over medium heat, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove the pot from the heat and let the mixture cool to room temperature, about 10 minutes.
- In a medium bowl, sift together the self-rising and rice flours and baking powder. Whisk to combine.
- Slowly fold the sugar syrup into the dry ingredients with a rubber spatula until evenly combined and no dry spots remain.
- Fill each prepared egg tart mold to the top with batter, about ¼ cup each.
- Working in batches if needed, place the molds in the steamer basket and cover. Cook for about 20 minutes, until the cakes rise and crack open. Do not open the lid while cooking or the cakes will not rise. Carefully transfer the cakes to a wire rack and let cool to room temperature. Remove the cakes from the molds before serving.
- Enjoy!
Nutrition Facts : Calories 374 calories, Carbohydrate 62 grams, Fat 7 grams, Fiber 1 gram, Protein 15 grams, Sugar 33 grams
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