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Brown Sugar Fa Gao Steamed Brown Sugar Cakes 1

Soft & Fluffy Brown Sugar Fa Gao (Steamed Brown Sugar Cakes)

I absolutely love making these soft and fluffy Brown Sugar Fa Gao at home because the process is incredibly simple and almost impossible to fail. No kneading, no complicated techniques—just mix, ferment, and steam. The result is a light, airy cake with a rich brown sugar aroma. If you’re new to steamed desserts, this is a perfect recipe to start with!
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Course Dessert
Cuisine Chinese

Ingredients
  

Main Ingredients

  • 80 g brown sugar
  • 350 g hot water or boiling water
  • 1 packet 5g high-sugar tolerant yeast
  • 460 g all-purpose flour
  • 25 g cooking oil

Additional Ingredient

  • 2 g baking soda
  • a little water to dissolve baking soda

Optional Toppings

  • raisins
  • chopped red dates
  • black sesame seeds
  • dried cranberries or chopped nuts

Tools

  • food-grade silicone molds no greasing required
  • steamer

Instructions
 

Step 1: Prepare the Brown Sugar Yeast Mixture

  • Add 80g brown sugar to a mixing bowl and pour in 350g hot or boiling water. Stir quickly with chopsticks until the sugar is completely dissolved and you have a smooth brown sugar liquid.
  • Let the mixture cool completely to room temperature. Do not add yeast while it is warm, as heat can kill the yeast and prevent proper fermentation.
  • Once cooled, add 1 packet high-sugar tolerant yeast and stir well so the yeast dissolves evenly in the brown sugar water.

Step 2: Mix the Batter (No Kneading)

  • Add 460g all-purpose flour and 25g cooking oil to the bowl.
  • Use chopsticks or a spatula to mix thoroughly. Keep stirring until no dry flour remains and the batter becomes thick, smooth, and lump-free.
  • A well-mixed batter will produce a more even and fluffy texture.

Step 3: First Fermentation

  • Cover the bowl and place it in a warm spot to ferment.
  • At around 20–25°C (68–77°F), fermentation usually takes about 1 hour or slightly longer.
  • The batter is ready when it expands to about three times its original volume and develops a light honeycomb structure inside. This step is key to achieving a fluffy cake.

Step 4: Add Baking Soda

  • Dissolve 2g baking soda in a small amount of water to make a baking soda solution.
  • Pour it into the fermented batter and mix thoroughly with chopsticks. This step helps:
  • release excess air
  • neutralize the slight sourness from fermentation
  • create a softer and lighter texture

Step 5: Fill the Molds and Second Proof

  • Place silicone molds inside the steamer tray, leaving space between each mold.
  • Lightly spray a thin layer of oil on the batter surface. Wearing gloves, scoop a portion of batter, gently shape it, and place it into the silicone molds.
  • (Silicone molds do not require greasing and release easily.)
  • Cover the steamer and let the batter proof again for about 20 minutes, until the batter visibly expands and becomes fluffy.

Step 6: Add Toppings and Steam

  • Sprinkle your favorite toppings on top, such as raisins, chopped red dates, or black sesame seeds.
  • Add enough water to the steamer. Place the steamer tray inside starting with cold water.
  • Bring the water to a boil over high heat, then steam for 20 minutes.
  • Once done, turn off the heat and remove the lid immediately. Do not leave it covered, or condensation may cause the cakes to collapse.

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