Soy-Free Steamed Rice Cake
Light, fluffy, and delightfully chewy, these Soy-Free Steamed Rice Cakes are a simple yet satisfying treat you’ll love! Perfect for those adhering to dietary restrictions, this recipe swaps soy-based ingredients for a gluten-free blend of rice flour and tapioca starch, creating a tender texture that’s naturally allergen-friendly. Infused with the subtle sweetness of coconut milk and sugar, these cakes are gently steamed to maintain their moistness and achieve an irresistibly soft bite. Ideal for snacking or as a delicious dessert, they’re versatile enough to pair with toppings like shredded coconut or a drizzle of honey. Ready in under an hour, these little cloud-like cakes are a must-try for anyone looking to enjoy a unique, soy-free delicacy!
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Ingredients
- 250 grams Rice flour
- 50 grams Tapioca starch
- 100 grams Sugar
- 300 milliliters Water
- 100 milliliters Coconut milk
- 2 teaspoons Baking powder
- 1 tablespoon Neutral oil (e.g., sunflower or vegetable oil)
- 1 pinch Pinch of salt
Directions
Step 1
In a mixing bowl, combine the rice flour, tapioca starch, and sugar. Stir well to ensure they are evenly mixed.
Step 2
In another bowl or measuring jug, mix together the water, coconut milk, and a pinch of salt.
Step 3
Gradually pour the liquid mixture into the dry ingredients, whisking continuously to avoid lumps. Ensure the batter is smooth and of a pourable consistency.
Step 4
Cover the batter and let it rest for 20 minutes while preparing the steamer. This allows the rice flour to hydrate properly.
Step 5
After resting, stir in the baking powder and neutral oil, ensuring it is evenly mixed into the batter. Do not overmix.
Step 6
Prepare a steamer by bringing water to a boil. Grease small heatproof bowls or ramekins lightly with oil to prevent sticking.
Step 7
Pour the batter into the greased bowls, filling them about three-quarters full to allow space for expansion.
Step 8
Carefully place the bowls into the steamer basket, ensuring there is enough space for steam to circulate.
Step 9
Cover the steamer with a lid wrapped in a clean kitchen towel to prevent condensation from dripping onto the cakes.
Step 10
Steam the rice cakes over medium-high heat for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 11
Once done, remove the rice cakes from the steamer and let them cool slightly before unmolding.
Step 12
Serve warm or at room temperature. These rice cakes can be enjoyed plain or with your favorite toppings, such as shredded coconut or a drizzle of honey.
Nutrition Facts
| Serving size | (827.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1653.5 |
| Total Fat 17.0g | 0% |
| Saturated Fat 1.7g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 1064.5mg | 0% |
| Total Carbohydrate 355.7g | 0% |
| Dietary Fiber 5.5g | 0% |
| Total Sugars 108.5g | |
| Protein 19.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 56.1mg | 0% |
| Iron 2.5mg | 0% |
| Potassium 255.8mg | 0% |
Source of Calories