Recipe ~ Bok Tong Go dim sum ~ Sweet Rice Pudding Cakes

Click here for recipe
Bok Tong Go, Chinese steamed rice cake, owes its unique flavor and texture to a fermentation process that sours the rice flour. Click here for recipe.

This recipe comes from the Golden Palace Seafood Restaurant on O’ahu, Hawai’i.  Oh, how I love eating dim sum for breakfast, and especially my all-time favorite, Bok Tong Go, those slightly translucent, milky-white sweet rice cakes with the interesting texture.  My brother, Jeff, and I grew up eating lots of these cakes while growing up in Hawai’i, Washington State and California.  My parents were foodies, especially when it came to Chinese cuisine, and we learned our way around a Chinatown at an early age.  In fact, the very first place we stopped in as we drove into San Francisco for the first time was the Golden Gate Bakery, where Mom and Dad bought a huge pink box full of beautifully steamed and baked treats.  If you folks have never experienced a Chinese bakery or dim sum food, you’ve missed out big time and its definitely an experience for that bucket list.

Here’s the Bok Tong Go recipe from the Golden Palace … ah, I can still smell and taste these goodies as I write … wow.  Enjoy!

Bok Tong Go

>> Step 1:
1/2 pound rice flour
1 cup water

Combine flour and water; cover with plastic wrap. Set aside at room temperature 3 days, until it smells slightly sour.

>> Step 2:
1 pound rice flour
1 cup cold water
1 cup sugar
2 cups hot water

Combine flour and cold water to form a claylike paste.

Dissolve sugar in hot water. Add paste to sugar water.

Stir fermented flour/water mixture from Step 1; add to Step 2 mixture. Mix well.

Remove 1/2 cup of this mixture and refrigerate (this becomes the starter for your next batch). Cover remaining mixture and set aside at room temperature 12 hours.

>> Step 3:
Vegetable oil to grease pan
1/2 teaspoon potassium carbonate and sodium bicarbonate solution

Prepare steamer: Bring water to a boil in a wok or large skillet. Place 12-inch steamer basket over wok. Grease 2 9-inch round cake pans (pie pans may be used, but this will give your rice cake a sloped side).

Add sodium bicarbonate to the fermented mixture. Pour mixture into pans. Place 1 pan into steamer for 30 minutes, then remove and steam second pan. Cool, remove from pans and slice.


2018 Update:  Due to several folks who complained that the above recipe didn’t work out so well for them, we have researched more and found the following alternative recipes for you to try.

Bok Tong Go

Alternative Recipe #1:  This recipe uses Pandan leaves, which is a grass (like lemon grass) native to Asia. You can buy Pandan flavoring (which is green in color) at any Asian food store.  It imparts a wonderful fragrant body to rice, especially when added to a pot of steamed rice during the cooking process.

Alternative Recipe #2:  Here is another version of the recipe, without using Pandan.

Alternative Recipe #3:  And a YouTube video to walk you through this recipe.

The article listing the full recipe shown in this video appears here.


4 thoughts on “Recipe ~ Bok Tong Go dim sum ~ Sweet Rice Pudding Cakes

  1. Have you tried this recipe as written? I did and it didn’t work. The 1/2 pound of rice flour to 1 cup of water simply makes a stiff hard dry dough. The 1 pound of rice flour and 1 cup of water most certainly doesn’t make a clay-like dough; it’s dry and crumbly. After three days of fermenting, my starter molded.

    This recipe needs work and someone needs to actually try to do it and then edit it.


  2. I like your menus I’m trying to get some of the menu so I can make some of the quick tasty meals in my place sweet rice pudding that like that. Raisins and like raisins or prunes or something like that in the rice pudding thank you so much and I’ll be back in touch with you thank you so much

    Liked by 1 person

    1. We do not recommend adding any fruit to the ingredients listed in these recipes, Benjamin. This is not a spongy cake as you are accustomed to making, but rather a cake with a gelatinous texture that results from steaming the batter, rather than baking it.


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