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Cereals and bread from Southern China
Bai tang gao and fa gao are steamed cakes of rice flour or rice slurry, sugar and water that are leavened by fermentation, traditionally with a little old batter. Yeasts and lactic acid bacteria raise the batter and give bai tang gao its slight sourness before it is steamed. Many modern 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 |
| Rice slurry or rice flour batter[li2025][he2022] | |
| 20 % (laboratory optimum) | Sugar[he2022] |
| 6 % (laboratory optimum) | Starter · Lactiplantibacillus plantarum, Saccharomyces cerevisiae and Candida humilis in a 1:3:6 ratio, all isolated from a fermented rice cake slurry; traditionally a little old batter[he2022] |
| Starter | backslop (old batter) or yeast |
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 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.
No safety limits specific to these cakes were found. They go stale as the starch retrogrades; in one study chilled or frozen storage kept them softer and moister than room temperature.
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. Recent studies of fermented rice cakes trace their aroma to the yeasts and lactic acid bacteria of the slurry.
