With a name that literally means “prosperity cake,” it’s no surprise that fa gao is one of the most popular desserts for Lunar New Year. The split top of the cake is often referred to as a blossom, resembling a smile that brings good fortune and happiness – so the more “petals” your cake has, the more fa you’ll have! Traditionally offered to the gods to ensure a “sweet” new year, families eat these cakes with the hopes that the coming year will be better than the last. Join our guest instructor Professor Willa Zhen and our host, the Reher Center for Immigrant Culture and History for an instructional workshop on how to get your fa gao to fa! 

Ingredients you’ll need:

• rice flour

• all-purpose or cake flour

• light brown sugar

• baking powder

• Large mixing bowl

• Whisk or wooden spoon or silicone spatula

• Large tablespoon or Chinese soup spoon for portioning the batter

• Liquid & dry measuring cups

• Measuring spoons

• Steamer basket with lid, Wok or other large pot for steaming

• Toothpicks or small skewers for testing doneness. In a pinch, the tip of a chopstick also works.

• Potholders or dry kitchen towels

You’ll also need a few ramekins/cups to steam the fagao in. The steaming cups you choose should ideally be taller than they are wide to ensure proper “growth” in your fat gow. If it’s too wide, the cakes will spread out instead of rising up. Make sure your cups are heat-proof! You can use:

• Small rice bowls

• Small ceramic ramekins

• Small cupcake or baking cups

• Small ceramic teacups

Please consider purchasing our Tuan Yuan 團圓 Homecoming Box, which includes includes the rice flour needed for this class, materials and ingredients for our other virtual T!C Lunar New Year events, and additional goodies from our partners. Available through Pearl River Mart for a limited time.

This event is free/pay-as-you-wish and hosted by The Reher Center for Immigrant Culture and History.

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Willa Zhen, Ph.D. is Professor of Liberal Arts and Food Studies at The Culinary Institute of America in Hyde Park, New York. Trained as an anthropologist, she teaches courses on food and culture, including the food and culture of China. She is the author of Food Studies: A Hands-on Guide (Bloomsbury, 2019).

The Reher Center for Immigrant Culture and History seeks to preserve and present stories with universal appeal about immigration, community, work and bread. Based in the historic bakery building in Kingston’s Rondout neighborhood, the Reher Center’s work centers around forging emotional connections with people from all walks of life through their tours and programming.