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Steamed Rice Cakes Recipe

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4 from 3 reviews

Delight in these fluffy and subtly sweet steamed rice cakes, a traditional treat made from rice flour, coconut milk, and a touch of yeast. This recipe yields soft, light cakes with a hint of coconut flavor, perfect for a snack or dessert. Steamed to perfection, they offer a smooth or cracked top depending on your steaming technique.

Ingredients

Dry Ingredients

  • 2 cups rice flour (240 g)
  • 1/4 teaspoon salt (1.5 g)
  • 3/4 cup white sugar (150 g)
  • 2 teaspoons baking powder (8 g)
  • 2 teaspoons instant yeast (6 g)

Wet Ingredients

  • 1 cup coconut milk (240 mL)
  • 1 cup warm water (240 mL)
  • 1 tablespoon oil (15 mL)

Instructions

  1. Combine Dry Ingredients: In a large mixing bowl, whisk together the rice flour, salt, sugar, baking powder, and instant yeast until evenly blended.
  2. Add Wet Ingredients: Warm the coconut milk and water until just lukewarm, then gradually stir them into the dry ingredients to form a batter.
  3. Incorporate Oil and Mix: Add the oil to the batter and mix until smooth. The batter will be slightly runny, which is normal for this recipe.
  4. Rest the Batter: Let the batter rest for 10 minutes, stirring gently a few times during this period. Notice how the batter thickens slightly.
  5. Prepare for Steaming: Pour the batter into molds or a greased pan. Let it sit again for 20 minutes to allow the yeast to activate further.
  6. Preheat Steamer: About five minutes before steaming, fill your steamer with water and bring it to a boil. For cracked tops, steam over medium heat; for smooth tops, reduce to a gentle simmer.
  7. Steam the Cakes: Steam the cakes with a cloth-lined lid covering for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool and Serve: Allow the cakes to cool slightly before unmolding. Serve warm or at room temperature for best texture and flavor.

Notes

  • Use a cloth-lined lid during steaming to prevent water droplets from dripping onto the cakes, ensuring a better texture.
  • Adjust steaming heat depending on your preference for the cake surface: medium heat for cracked tops or low simmer for smooth tops.
  • Ensure the coconut milk and water mixture is just lukewarm to properly activate the yeast without killing it.
  • These steamed rice cakes can be enjoyed plain or with a variety of toppings like shredded coconut or sweetened condensed milk.
  • For a gluten-free version, ensure that your baking powder is certified gluten-free.

Find it online: https://lauracooks.com/steamed-rice-cakes-recipe/