Steamed Rice Cake Recipe

STEAMED RICE CAKE is a wonderfully tender, pillowy treat that brings together the subtle sweetness of coconut and rice with a hint of yeastiness, making every bite a comforting delight. This classic recipe is treasured for its simplicity and adaptability—perfect for breakfast, as a snack, or any celebration. Whether you grew up eating this at family gatherings or are looking to explore new flavors, you’ll love how the irresistible aroma and soft, bouncy texture make this STEAMED RICE CAKE a true standout on any table.

Ingredients You’ll Need

Ingredients You’ll Need

The beauty of STEAMED RICE CAKE lies in how just a few simple ingredients can create such an iconic, crowd-pleasing snack. Each one has a special role, from lending just the right amount of sweetness, to providing lift, and, of course, that signature silky finish.

• Rice flour: The essential base, giving the cake its characteristic soft, tender crumb and structure.
• Salt: Just a pinch balances out the sweetness and helps to accentuate the coconut flavor.
• White sugar: Not just for sweetness; sugar helps activate the yeast and contributes to a lovely browned aroma.
• Baking powder: This ensures your STEAMED RICE CAKE rises beautifully, resulting in a fluffy texture.
• Instant yeast: Yeast brings gentle lift and that subtly tangy depth you expect from classic rice cakes.
• Coconut milk: A must for richness and fragrance, coconut milk gives the cake its signature creamy flavor and extra moisture.
• Warm water: Brings everything together and helps activate both the yeast and baking powder.
• Oil: Keeps the cake extra moist and prevents sticking, making for easy unmolding.

How to Make STEAMED RICE CAKE

Step 1: Combine Your Dry Ingredients

Kick things off by whisking together the rice flour, salt, sugar, baking powder, and instant yeast in one large bowl. Whisking really well ensures every bite of your STEAMED RICE CAKE is evenly flavored and that all the magic leaveners are distributed for a consistent rise.

Step 2: Warm the Liquids and Mix

In a small saucepan or microwave, gently warm your coconut milk and water—just until they’re lukewarm to the touch, not hot. Pour this mixture into your dry ingredients, stirring slowly to avoid lumps. This step hydrates the flour and activates the yeast, setting the foundation for that plush, delicate texture.

Step 3: Add the Oil and Smooth the Batter

Stir in the tablespoon of oil, giving your batter a quick but thorough mix. The oil is the secret for that luscious mouthfeel and helps make unmolding a breeze. Your batter should feel slightly runny at this stage (don’t worry, that’s exactly what you want).

Step 4: Rest and Thicken the Batter

Let your bowl of batter rest for 10 minutes. During this time, give it a gentle stir every few minutes—you’ll notice the batter starting to thicken and bubble ever so slightly. This rest lets the yeast and baking powder start their work, promising an airy result.

Step 5: Pour and Proof

Pour the now slightly thicker batter into either individual molds or a greased round pan, depending on how you want to serve your STEAMED RICE CAKE. Let the filled molds sit out for another 20 minutes, which will allow the surface to puff up a bit more and lock in that airiness.

Step 6: Prep Your Steamer for the Perfect Top

While your batter is resting, fill your steamer with water and bring it to a solid boil about five minutes before you’re ready to steam. Decide on your finish now: a medium heat creates whimsical cracked tops, while a low simmer gives you a smooth, glossy surface—both beautiful in their own way.

Step 7: Steam to Perfection

Place your molds in the steamer, then cover with a lid wrapped in a cloth to catch any steam drips (this is a no-soggy-top trick!). Steam for 15–20 minutes. You’ll know they’re done when a toothpick poked in the center comes out clean and the aroma of coconut and rice fills the kitchen.

Step 8: Cool and Unmold

Let your STEAMED RICE CAKE cool just enough to handle (trust me, the wait is worth it), then unmold carefully. Enjoy them warm when they’re at their most tender, or let them cool to room temperature—they’re just as delightful either way!

How to Serve STEAMED RICE CAKE

Garnishes

To take your STEAMED RICE CAKE from homey to show-stopping, try sprinkling grated coconut over the top, adding a pinch of toasted sesame seeds, or dusting lightly with powdered sugar. Fresh mango or berries also make a vividly colorful garnish, pairing beautifully with that gentle coconut fragrance.

Side Dishes

Serve your STEAMED RICE CAKE alongside salty, savory bites like pickled vegetables, roasted peanuts, or even a cup of strong coffee or tea for a balanced, unforgettable snack spread. The mildness of the cake creates the perfect background for both sweet and savory accompaniments.

Creative Ways to Present

For a playful twist, make mini STEAMED RICE CAKE using small silicone molds or tart tins—great for gatherings and portion control. You can even layer thin slices with fruit preserves between, or cut the cakes into fun shapes for kids’ parties. Edible flowers or a drizzle of sweetened coconut cream elevate presentation with almost no extra effort!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra STEAMED RICE CAKE (though leftovers are rare!), simply wrap them in plastic or keep in an airtight container at room temperature for up to two days. They’ll stay soft, moist, and ready for whenever you need a sweet pick-me-up.

Freezing

STEAMED RICE CAKE freezes well, making it a fantastic make-ahead treat! Simply wrap individual cakes tightly in plastic wrap and store them in a freezer-safe bag for up to two months. Thaw at room temperature or gently reheat when you’re ready to enjoy.

Reheating

To recapture that just-steamed goodness, pop your rice cake in the microwave for 10–20 seconds, or steam briefly over simmering water. This brings back the bounce and soft texture, making each bite taste freshly made. Avoid the oven, which can dry them out.

FAQs

Can I use regular flour instead of rice flour?

Rice flour is essential for the true texture and flavor of STEAMED RICE CAKE. While you can experiment, using all-purpose flour will make the cakes dense and bready, missing that signature light, chewy finish.

What’s the best way to get that cracked top?

To achieve the charming cracked appearance on STEAMED RICE CAKE, steam over medium heat so the batter puffs up rapidly. A gentle simmer creates a smooth, glossy top, so it all depends on your mood and presentation preference!

Can I use active dry yeast instead of instant?

You can substitute active dry yeast, but you’ll need to proof it first by dissolving in the warm water with a pinch of sugar until bubbly. Then, proceed as the recipe directs. Instant yeast is just a touch more convenient for quick mixing.

What molds work best for STEAMED RICE CAKE?

You can use any small heatproof cups (like silicone muffin molds, tart pans, or even ramekins), or simply one large greased pan to make a big cake you slice. Just adjust the steaming time as needed for smaller or larger portions.

Why is my STEAMED RICE CAKE dense or gummy?

Most often, dense or gummy results come from overmixing the batter or under-steaming. Be gentle when stirring and stick to the steaming times in the recipe—every steamer is a little different, so keep an eye out for that clean toothpick test!

Final Thoughts

If you’re looking to share a little nostalgic comfort or surprise your loved ones with a new, irresistibly fluffy snack, this STEAMED RICE CAKE is definitely worth making. It’s simple, satisfying, and guaranteed to disappear fast—so grab those humble pantry staples and enjoy every soft, coconut-scented bite!

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