Cakes & Bread
Kue Mangkok (Fa Gao) Halal, Blooming and Sweet as Can Be
Prep
100 min
Cook
18 min
Servings
20
Level
Medium
Kue Mangkok, or Fa Gao, is a traditional Chinese cake believed to bring good luck because of the way it "blooms" and cracks open beautifully on top. With its soft, porous texture and rich, sweet flavor from brown sugar, this cake is a favorite during Lunar New Year celebrations as well as an everyday snack. All the ingredients in this recipe are guaranteed halal, with nothing questionable added.
🧂 Ingredients
🍽️ Servings: 20
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 250 grams All-purpose flour (medium-protein)
- 50 grams Rice flour
- 150 grams Granulated sugar
- 100 grams Brown sugar/palm sugar, finely shaved
- 300 ml Water
- 1 tsp Instant yeast
- 1 tsp Double-acting baking powder
- 1/2 tsp Baking soda
- 1/2 tsp White vinegar or lime juice
- 1/4 tsp Salt
- a few drops Pink food coloring (optional)
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👩🍳 Instructions
- 1 Boil the water together with the granulated sugar and shaved brown sugar until fully dissolved. Remove from heat, strain if needed, then let cool to lukewarm (not hot, so the yeast doesn't die).
- 2 In a large bowl, mix the all-purpose flour, rice flour, instant yeast, and salt. Stir until well combined.
- 3 Gradually pour the warm sugar mixture into the flour mixture while whisking until the batter is smooth and lump-free.
- 4 Cover the batter with a clean cloth and let it rest in a warm spot for 1 to 1.5 hours, until it rises and becomes bubbly on the surface.
- 5 Once risen, add the baking powder, baking soda, and vinegar to the batter. Stir gently until combined; the batter will bubble up slightly.
- 6 If you'd like two colors, divide the batter into two portions and add pink food coloring to one portion, stirring until evenly colored.
- 7 Prepare a steamer pot and bring the water to a boil until the steam is really hot and plentiful before you start steaming.
- 8 Pour the batter into small bowl-shaped molds lined with paper cups or greased with oil, filling each about 3/4 full.
- 9 Steam over high heat for 15-18 minutes without opening the lid during the first 10 minutes so the cakes bloom perfectly.
- 10 Once cooked and the tops have cracked open beautifully, remove and let cool briefly before taking them out of the molds. Serve.
💡 Tips
• Make sure the steam is really hot and plentiful before adding the batter — this is the key to getting the cakes to bloom perfectly.
• Don't open the lid during the first 10 minutes of steaming, as a sudden change in temperature can keep the cakes from cracking open properly.
• Use high, steady heat throughout the steaming process for the best, most fully bloomed Kue Mangkok.
• The rested batter should be really bubbly and doubled in size before steaming for a lighter, softer result.
📊 Nutrition Facts / serving
95 kkal
Calories (kcal)
1.5 gg
Protein
0.3 gg
Fat
22 gg
Carbs
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