Fa-gao

Preparation:

Special equipment:

Ingredients:

• 0.5 cup + 2 tablespoons dark brown sugar
• 1/4 cup neutral vegetable oil
• 1 and 1/4 cups premium flour
• 1/4 cup rice flour
• 1 tbsp + 0.5 tsp baking powder

Preparation:

1. Fill a 12-inch (30-cm) skillet or wok with about 2 inches of water, then place a bamboo or metal steamer basket inside. Make sure the water doesn't touch the basket. If it does, discard some of the water. Leave the steamer on the stovetop. Spray 10 fluted molds with cooking spray and set aside.
2. In a large bowl, whisk together the brown sugar, butter, and 3/4 cup hot water until the sugar dissolves, about 1 minute. Let the syrup cool completely, about 10 minutes.
3. When the sugar syrup is ready, sift in the wheat and rice flour in 3 additions, stirring until no dry spots remain. In a small bowl, whisk together the baking powder and 1 tablespoon of cold water until no dry lumps of baking powder remain. Stir the baking powder mixture into the batter in 3 additions until no streaks of baking powder remain. Fill the prepared molds with batter to the top (about 1/4 cup of batter per serving).
4. Bring a pan of water to a boil over high heat. Place 5 cupcake tins in the steamer basket, cover, and steam until the cupcakes are puffed and the tops open up to form a flower-like shape, about 15 minutes. Do not open the lid, or the batter will not rise. Transfer the cupcake tins to a wire rack to cool. Add more water to the pan if needed and bring to a boil over high heat. Place the remaining 5 cupcake tins in the steamer basket and steam in the same manner.
5. Serve the fa-gao warm or at room temperature, removing them from the pan immediately before serving. The muffins can be stored in the pans, covered, in the refrigerator for up to a week. Reheat in a steamer for about 10 minutes.
6. I tested the recipe with two types of rice flour: Erawan Elephant, an Asian brand, and Bob's Red Mill, an American brand. The Asian flour is more delicate and absorbed water better, resulting in a lighter top. The cakes made with Bob's Red Mill were also delicious, but denser. Therefore, I recommend using Erawan or another Asian brand if you can find it. (Andy Liang, recipe developer, food stylist)