Description
Soft, chewy, and subtly sweet, these traditional steamed Asian rice cakes are made with rice flour, sugar, and yeast. Naturally gluten-free and vegan, they’re a light and airy snack or dessert.
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
Instructions
- In a small bowl, mix the warm water with sugar, then sprinkle the yeast on top. Let it sit for about 10 minutes until foamy.
- In a mixing bowl, add the rice flour. Pour in the yeast mixture and stir until smooth.
- Cover the bowl with a clean towel and let it rise in a warm place for 1 hour, until slightly bubbly and expanded.
- After rising, stir in the baking powder and mix thoroughly.
- Lightly grease silicone cupcake molds or a heatproof muffin tin.
- Pour the batter into the molds, filling them about two-thirds full.
- Steam over high heat for 15–18 minutes in a prepared steamer with boiling water. Do not lift the lid while steaming.
- Let the cakes cool for 5 minutes before removing them from the molds. Serve warm or at room temperature.
Notes
Use regular rice flour, not glutinous or sweet rice flour, for a spongy texture.
Add vanilla extract, pandan essence, or food coloring for variations.
Store leftovers at room temperature for 1 day or refrigerate for up to 3 days.
Reheat by steaming for 3–5 minutes or microwaving with a damp paper towel for 15–20 seconds.
Cakes can be frozen and re-steamed for later enjoyment.
- Prep Time: 10 minutes (plus 1 hour rising)
- Cook Time: 18 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Asian
Nutrition
- Serving Size: 1 rice cake
- Calories: 90
- Sugar: 4g
- Sodium: 10mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg
