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Cereals and bread from Foshan for bai tang gao, Longyou for a fermented rice cake, Hakka regions, Singapore, Thailand, Mauritius, Réunion
Bai tang gao and fa gao are steamed cakes of rice flour or rice slurry, sugar and water that are leavened by fermentation. Yeasts and lactic acid bacteria raise the batter and give bai tang gao its slight sourness before it is steamed. Some recipes use baking powder instead and are not fermented.
| Rice slurry or rice flour batter | [li2025][he2022] |
| Sugar20 % (laboratory optimum) | [he2022] |
| Starter6 % (laboratory optimum) | Lactiplantibacillus plantarum, Saccharomyces cerevisiae and Candida humilis in a 1:3:6 ratio, the strains named in the study, isolated from a fermented rice cake slurry[he2022] |
| Starter | yeast (traditionally) or a composite yeast and lactic acid bacteria starter |
Total time across the recorded steps: 8 h
What changes: Soaked rice is ground into a smooth slurry
Output: rice slurry.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Bai tang gao and fa gao are steamed cakes of rice flour or rice slurry, sugar and water that are leavened by fermentation. Yeasts and lactic acid bacteria raise the batter and give bai tang gao its slight sourness before it is steamed. Some recipes use baking powder instead and are not fermented. Made in 4 steps over 8 h. The longest step, ferment the batter, takes 8 h (He L. et al. 2022) and runs at 32 °C (He L. et al. 2022). Saccharomyces (yeast), which became dominant in a fermenting rice slurry and Lactobacillus (lactic acid bacteria), also dominant in the same slurry do most of the fermenting.
| Main step | 8 hReported[he2022] | Ferment the batter |
|---|---|---|
| Temperature | 32 °CReported[he2022] | Ferment the batter |
Bai tang gao and fa gao are raised by a short warm fermentation of a rice batter, not by kneaded wheat dough. Steamed buns and mantou are wheat; these cakes are rice. Versions made with baking powder skip the fermentation.
Every number is labelled with how it is known. How this atlas is made
Bai tang gao is linked with Foshan in Guangdong, and fa gao with the Lunar New Year.
