Low Sodium Steamed Rice Cake
Delightfully soft, fluffy, and naturally gluten-free, these Low Sodium Steamed Rice Cakes are a healthier take on a traditional favorite. Made with a blend of rice flour and tapioca starch, enriched with unsweetened coconut milk, and delicately sweetened with just a touch of sugar, this recipe achieves the perfect balance of taste and texture while keeping sodium levels in check. These rice cakes are gently steamed to perfection, ensuring a moist and tender bite every time. Perfect as a snack, light dessert, or a versatile base for savory toppings, they’re simple to make yet incredibly satisfying. Plus, the use of low-sodium baking powder makes this recipe heart-friendly without compromising on its fluffy texture. Serve them warm for the ultimate comfort food experience, or pair them with your favorite low-sodium dipping sauce for an added layer of flavor.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 200 grams Rice flour
- 50 grams Tapioca starch
- 2 teaspoons Baking powder (low sodium)
- 50 grams Sugar
- 200 milliliters Unsweetened coconut milk
- 100 milliliters Warm water
- 1 tablespoon Vegetable oil
Directions
Step 1
In a large mixing bowl, combine rice flour, tapioca starch, sugar, and baking powder. Whisk thoroughly to ensure the dry ingredients are well mixed.
Step 2
In a separate bowl, combine the unsweetened coconut milk, warm water, and vegetable oil. Stir well until the liquids are fully combined.
Step 3
Gradually add the wet ingredients to the dry ingredients, stirring continuously to form a smooth, lump-free batter. The consistency should be slightly thick but pourable.
Step 4
Lightly grease small heatproof ramekins or individual steaming cups using a bit of vegetable oil to prevent sticking. Fill each ramekin about three-quarters full with the batter.
Step 5
Prepare a steamer by filling it with enough water to create steam but not touch the bottom of the steaming basket. Bring the water to a boil over high heat.
Step 6
Once the steamer is ready, carefully place the filled ramekins into the steaming basket. Cover them with a lid wrapped in a clean kitchen towel to catch any condensation and prevent water from dripping onto the cakes.
Step 7
Steam the rice cakes on medium-high heat for 18-20 minutes. To check if they are done, insert a toothpick into the center of one cake; it should come out clean.
Step 8
Once steamed, carefully remove the ramekins from the steamer and allow them to cool for 5 minutes. Run a knife around the edges, then gently pop the cakes out.
Step 9
Serve the rice cakes warm on their own, or pair them with a low-sodium dipping sauce or coconut cream.
Nutrition Facts
| Serving size | (627.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1260.2 |
| Total Fat 18.6g | 0% |
| Saturated Fat 5.8g | 0% |
| Polyunsaturated Fat 8.4g | |
| Cholesterol 0mg | 0% |
| Sodium 99.0mg | 0% |
| Total Carbohydrate 257.4g | 0% |
| Dietary Fiber 4.5g | 0% |
| Total Sugars 52.4g | |
| Protein 15.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 407.6mg | 0% |
| Iron 2.7mg | 0% |
| Potassium 133.2mg | 0% |
Source of Calories