Steamed prosperity cake or often called fa gao in Mandarin, fatt koh in Cantonese and Huat Kueh in Hokkien, is very similar to cupcake or muffin, but it is steamed instead of baked. The main ingredients used are normally rice flour, yeast, sugar and bright colourful food colouring, then the cake mixture is poured into Chinese tea cups to make it into cupcake or muffin like moulds. Traditionally, most common colours are white or pink and sometimes brown in colour from palm sugar added. It is typically steamed on high heat until the top of the cake splits into 4 sections or sometimes 3 sections. Because of the split top of the cake, it is also often referred to as Chinese smiling steamed cake or even blooming flowers. The name “fa” means prosperity, so fa gao literally means prosperity cake. It is not surprising that this cake is often consumed during the Chinese Lunar New Year celebrations which symbolises good fortune.
Up until today, I still have very fond memories of having fa gao throughout my childhood days during every Chinese New Year celebrations. For my gluten free fa gao recipe, I am using gluten free all-purpose flour, rice flour, coconut sugar, coconut milk and vanilla extract. This fa gao recipe is gluten free, dairy free, vegan, soy free, nut free, corn free, egg free and refined sugar free.
Happy Chinese Luna New Year 2016 to everyone who is celebrating the year of the monkey this festive season!
May the year of the Monkey be filled with joy, good health, prosperity and good fortune.
Chinese New Year Steamed Prosperity Cakes (Fa Gao)
Print Pin RateIngredients
Dry Ingredients
- 300 g 10.6oz gluten free all-purpose flour
- 150 g 5.3oz rice flour
- 125 g 4.4oz coconut sugar
- 4½ teaspoons gluten free baking powder
Wet Ingredients
- 400 ml gluten free coconut milk
- 2 teaspoons vanilla extract
- 550 ml water
Instructions
- Sift the gluten free all-purpose flour, rice flour and baking powder into a large mixing bowl and whisk and mix well. Then sift in all the coconut sugar and whisk and incorporate well.
- Add in all the coconut milk and vanilla extract into another large mixing bowl, whisk and mix well.
- Slowly, add the mixed dry ingredients gradually into the wet ingredients (coconut milk and vanilla extract only) and adding water gradually at the same time. Whisk and mix well until you get the right consistency.
For steaming the cakes:
- Heat up a large wok filled with half full of water, place a rack onto the wok and place the non-stick mini pudding moulds (you can also use any small muffin pans or tart pans or Chinese tea cups or any small bowls) onto the steaming rack.
- Add cupcake patty pans or muffin liners into the mini pudding moulds. Fill the patty pans or muffin liners with the batter up until nearly reaching the edges of the patty pans or muffin liners.
- Cover the wok with wok lid and bring the water to a boil. Once boiling, steam the cakes for around 25 minutes on high heat. You can also use any other preferred steamer. Do not open the lid until end of cooking time.
- Remove cakes from the steamer and allow to cool slightly on a cooling rack before serving them warm or at room temperature.
Notes
