Steamed Rice Cake
Light, fluffy, and subtly sweet, Steamed Rice Cakes are a delightful treat that showcase the perfect balance of simplicity and sophistication in Asian-inspired cooking. Made with just a handful of pantry-friendly ingredients like rice flour, granulated sugar, and instant yeast, these pillowy cakes are naturally gluten-free and incredibly versatile. The batter undergoes a short but essential fermentation to achieve a soft, airy texture, while a touch of baking powder ensures the perfect rise. Steamed rather than baked, these cakes retain a moist and springy crumb, ideal for enjoying warm right out of the steamer. Top them with freshly grated coconut or sweetened condensed milk for an added layer of indulgence, or serve them as-is for a traditional and wholesome snack. Perfect for breakfast, tea time, or as a light dessert, this recipe is a must-try for those seeking a unique, melt-in-your-mouth delight!
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Ingredients
- 150 grams Rice flour
- 250 milliliters Water
- 100 grams Granulated sugar
- 1 teaspoon Instant yeast
- 50 milliliters Warm water
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
Directions
Step 1
In a small bowl, combine the yeast and warm water. Stir well and let it sit for 10 minutes or until the mixture becomes frothy.
Step 2
In a large mixing bowl, combine rice flour and sugar. Mix well.
Step 3
Gradually add the 250 ml of water to the rice flour and sugar mixture, stirring constantly to avoid lumps. Ensure that the mixture is smooth and homogenous.
Step 4
Once the yeast mixture is frothy, add it to the rice flour batter. Stir well to incorporate the yeast thoroughly.
Step 5
Cover the bowl with a clean cloth and let the batter rest in a warm place for 1 to 2 hours, allowing the yeast to activate and the batter to ferment slightly.
Step 6
After the resting period, add baking powder and salt to the fermented batter, mixing well to combine.
Step 7
Prepare your steamer by bringing water to a boil.
Step 8
Line small steaming cups or ramekins with parchment paper or lightly grease them to prevent sticking.
Step 9
Divide the batter evenly among the prepared steaming cups, filling each about three-quarters full.
Step 10
Place the cups in the steamer, ensuring they are not touching each other to allow steam to circulate evenly.
Step 11
Cover the steamer with a lid wrapped with a clean cloth to prevent condensed steam from dripping onto the rice cakes.
Step 12
Steam on high heat for 20 to 25 minutes, or until the rice cakes are cooked through and risen.
Step 13
Remove the steamed rice cakes from the steamer and allow them to cool slightly before removing them from the cups.
Step 14
Serve warm, on their own or with your favorite toppings like grated coconut or a drizzle of sweetened condensed milk.
Nutrition Facts
| Serving size | (565.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 939.9 |
| Total Fat 1.6g | 0% |
| Saturated Fat 0.4g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 1637.5mg | 0% |
| Total Carbohydrate 222.7g | 0% |
| Dietary Fiber 3.9g | 0% |
| Total Sugars 100g | |
| Protein 13.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 29.0mg | 0% |
| Iron 1.2mg | 0% |
| Potassium 130.1mg | 0% |
Source of Calories