Saturday, April 3, 2010

Fa Gao 发糕 Encore

This is my 4th attempt on 发糕 using fermented dough, the result just got worst. Sigh...  The criss-cross I've made prior to steaming just disappeared!

Texture is still soft and fluffy.

I didn't want to waste more time and effort making my 5th 发糕 using fermented dough so I made one with a really simple recipe from our local DJ, Fenying's blog.

I get slight cracks on top but still not ideal.

This is fellow blogger, Hugbear's 发糕, using Fenying's recipe too but look how beautifully they bloomed!  This is what I'm hoping to achieve.  I'm not going to give up, will keep on trying.  Ganbate!!


Pei-Lin said...

Gosh! I really admire your persistence and the no-die attitude here!! If that's your decision, I'm gonna respect you for that! Awaiting good tidings from you ...

WendyinKK said...

May I ask one question.
Did u steam ur cakes in stainless steel pots?

Try aluminium pot/wok lids. It might help your cakes bloom better.
I suspect the heat reflected from your stainless steel lids cook the surface before it could even bloom.

FATMUM said...

Hi BH, I steamed 发糕 too. Am just wondering if it could be due to your baking powder?

Sonia ~ Nasi Lemak Lover said...

I know one day you sure make this happen! Good luck!

tigerfish said...

You are one tough cookie, lady!
Keep it up!

Blessed Homemaker said...

Pei-Lin, thanks! I wish that day will come soon.

Wendy, I've tried them all, from stainless steel to my AMC pots and even woks, even electric steamer, never get any nice blooms.

Fatmum, not the baking powder as I've passed some BP to my sister and her 发糕 always bloom beautifully. So I wonder what's wrong with me?

Sonia, thanks!

Tigerfish, tough and stubborn cookie to be exact hahaha!

Christine Ang said...


i suggest you used baking powder which purchase from the chinese medical hall, mine fa goa is always has a smiling face. Keep it up.

Best Regards

WendyinKK said...

Can you pass me your recipe, so that I can try it out.

What about wrapping the pot lid with towel? Could it be the condensation from the lid drop to your cakes and cause it to fall flat?

My Little Space said...

Wow, this is good enough but I can't find the recipe there LOL! Can you write it down for me? Troubleshoot : 1st- need high heat 2nd make sure the lids cover tightly. I wonder they used egg in this recipe!

Blessed Homemaker said...

Christine, thanks for your suggestion. I didn't know medical halls sell chinese baking powder.

Wendy, the strange thing is, my sis did this recipe and failed miserably. Then she made another batch using her own recipe and they bloomed! It never failed her. We are using the same baking powder and AMC steamer.

Kristy, I haven't got time to type out the recipe yet as it is in hard copy. Will post up soon.

Cheryl@ P. H. Choo said...

How about try to use soda bicarbonate instead of baking powder? Did you steam with highest heat? May be can fill in more mixture. I used wok. although the cover could not close nicely, which makes me worried at the beginning but mine just bloom well. Check and see whether it is ok foe you. The recipe is up there if you are interested :)

Blessed Homemaker said...

Thanks for visiting. Your fa gao blooms so beautifully!

Anonymous said...

Hi All,
Recipe for making Fa Gao,
Self raising flour - 250 g ( use bake king or sunshine brand only)
Brown sugar - 230 g
Water or coconut milk - 230 ml
Mix all ingredients & steam till cook.