Name: Steamed Asian Rice Cakes
Prep time: 10 min
Cook time: 18 min
Total time: 1 h 28 min
Cuisine: Asian
Ingredients: 1 cup rice flour (not glutinous rice flour); 1/4 cup sugar; 3/4 teaspoon active dry yeast; 3/4 cup warm water (about 110°F / 43°C); 1/4 teaspoon baking powder; Neutral oil, for greasing

Soft, chewy, and subtly sweet, steamed Asian rice cakes are a beloved traditional treat made from simple ingredients like rice flour, sugar, and yeast. With their spongy texture and delicate flavor, I love enjoying these little cakes as a light snack or dessert. They’re also naturally gluten-free and vegan-friendly, making them a feel-good indulgence for just about anyone.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup rice flour (not glutinous rice flour)

1/4 cup sugar

3/4 teaspoon active dry yeast

3/4 cup warm water (about 110°F / 43°C)

1/4 teaspoon baking powder

Neutral oil, for greasing

Directions

I start by mixing warm water with sugar in a small bowl, then sprinkle the yeast on top. I let it sit for about 10 minutes until it’s foamy.

In a mixing bowl, I add the rice flour, then pour in the yeast mixture and stir until smooth.

I cover the bowl with a clean towel and let it rise in a warm place for 1 hour. It usually bubbles and expands slightly.

Once risen, I stir in the baking powder and mix thoroughly.

I lightly grease silicone cupcake molds or a heatproof muffin tin.

Then I pour the batter into the molds, filling them about two-thirds full.

I steam them over high heat for 15–18 minutes in a prepared steamer with boiling water. I make sure not to lift the lid while steaming so the cakes form a nice dome.

After steaming, I let them cool for about 5 minutes before removing them from the molds. I enjoy them warm or at room temperature.

Servings and timing

Prep Time: 10 minutes (plus 1 hour rising)

Cook Time: 18 minutes

Total Time: 1 hour 28 minutes

Servings: Makes 6 rice cakes

Calories: Approximately 90 kcal per cake

Variations

I like to experiment with flavorings in the batter—sometimes I add a drop of vanilla extract or even a bit of pandan essence for an aromatic twist. For a festive look, I occasionally stir in a few drops of natural food coloring or top the cakes with shredded coconut after steaming.

Storage/Reheating

I store any leftover rice cakes in an airtight container at room temperature for up to one day or in the refrigerator for up to three days. When I want to reheat them, I gently steam them again for about 3–5 minutes or microwave them for 15–20 seconds with a damp paper towel to keep them moist.

FAQs

What kind of rice flour should I use?

I always use regular rice flour (not glutinous or sweet rice flour) for this recipe. Glutinous rice flour will make the texture sticky rather than spongy.

Why didn’t my rice cakes rise properly?

If my yeast isn’t fresh or the water is too hot or cold, the batter might not ferment properly. I always check that the water is around 110°F and give the batter enough time to rise in a warm environment.

Can I make these without yeast?

Yeast gives these rice cakes their classic airy texture. Without it, the cakes will be denser and lack the characteristic sponginess. I don’t recommend skipping it.

Do I need silicone molds?

I like silicone molds because they make it easy to remove the cakes, but metal muffin tins work too. I just make sure to grease them well.

Can I freeze steamed rice cakes?

Yes, I sometimes freeze them after they’ve completely cooled. When I want to enjoy one, I re-steam it until it’s soft again—usually about 5 minutes.

Conclusion

Steamed Asian rice cakes are a beautiful blend of simplicity and tradition. I love how just a handful of ingredients come together to make something so comforting and nostalgic. Whether I’m craving a sweet treat or preparing snacks for guests, these rice cakes always deliver a soft, chewy delight.

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