Vegan Steamed Rice Cake
Delightfully soft, spongy, and subtly sweet, these Vegan Steamed Rice Cakes are a must-try for lovers of traditional Asian-inspired desserts with a vegan twist. Made with a blend of rice flour and tapioca starch, these gluten-free treats are elevated with rich coconut milk and a hint of sweetness from sugar. The touch of instant dry yeast helps create a light and airy texture, while the simple steaming technique ensures a moist, tender finish. Perfect as a snack, breakfast, or as an accompaniment to savory vegan dishes, these steamed rice cakes are an effortless yet impressive addition to any menu. With minimal prep time and nourishing ingredients, this recipe is a celebration of wholesome simplicity.
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Ingredients
- 200 grams rice flour
- 50 grams tapioca starch
- 50 grams sugar
- 2 grams instant dry yeast
- 200 milliliters coconut milk
- 100 milliliters warm water
- 1 tablespoon neutral-flavored vegetable oil (e.g., sunflower or canola oil)
- 1 pinch salt
Directions
Step 1
In a small bowl, mix the warm water and sugar until the sugar is dissolved. Add the instant dry yeast, stir gently, and let it sit for about 5 minutes until it becomes frothy.
Step 2
In a large mixing bowl, combine rice flour, tapioca starch, and a pinch of salt. Slowly pour in the coconut milk while stirring to form a smooth batter.
Step 3
Add the frothy yeast mixture to the batter and mix thoroughly. Then, stir in the vegetable oil. The batter should have a slightly runny consistency. If it's too thick, add a tablespoon of water at a time until you achieve the right texture.
Step 4
Cover the mixing bowl with a clean kitchen towel or plastic wrap. Let the batter rest in a warm place for 1.5 to 2 hours, or until it doubles in volume.
Step 5
After the resting period, stir the batter gently to remove some bubbles, but do not overmix.
Step 6
Heat a steamer and grease small heatproof bowls or cupcake molds lightly with oil. Fill each mold about 3/4 of the way with the batter to allow room for rising.
Step 7
Place the molds in the steamer, leaving some space between each one for better steaming. Steam over high heat for 15-20 minutes. Avoid lifting the steamer lid during the first 10 minutes to ensure the rice cakes rise properly.
Step 8
After steaming, remove the molds from the steamer and let the rice cakes cool slightly before gently removing them from the molds.
Step 9
Serve warm as a snack or alongside your favorite vegan dishes.
Nutrition Facts
| Serving size | (617.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1304.8 |
| Total Fat 16.7g | 0% |
| Saturated Fat 1.7g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 173.7mg | 0% |
| Total Carbohydrate 271.6g | 0% |
| Dietary Fiber 4.9g | 0% |
| Total Sugars 65.6g | |
| Protein 16.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 39.6mg | 0% |
| Iron 2.2mg | 0% |
| Potassium 335.4mg | 0% |
Source of Calories