Dairy-Free Steamed Rice Cake
Discover the magic of traditional simplicity with this Dairy-Free Steamed Rice Cake recipe, a gluten-free and vegan-friendly treat that’s irresistibly soft and fluffy. Made with rice flour, tapioca starch, and lightly sweetened with sugar, these cakes are beautifully smooth and pillowy, perfect for snacking or pairing with your favorite dipping sauces. The easy-to-follow recipe incorporates instant yeast for a gorgeous rise and steaming as the gentle cooking method, ensuring a moist, perfectly cooked dessert without the need for an oven. With just 15 minutes of prep and 20 minutes of steaming, these rice cakes are an ideal choice for quick yet elegant servings, perfect for a crowd or an intimate tea-time indulgence. Whether served plain or adorned with toppings, these dairy-free steamed rice cakes are a delightful addition to any occasion!
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Recipe Information
Ingredients
- 200 grams Rice flour
- 50 grams Tapioca starch
- 100 grams Sugar
- 250 milliliters Warm water
- 1 teaspoon Instant yeast
- 1 teaspoon Baking powder
- 1 tablespoon Neutral oil (e.g., vegetable or coconut oil)
Instructions
In a large mixing bowl, combine the rice flour, tapioca starch, and sugar.
In a small bowl, dissolve the instant yeast in half of the warm water (approximately 125 milliliters). Stir well and let sit for 5 minutes, or until bubbles form on the surface.
Gradually pour the yeast mixture and the remaining warm water into the dry ingredients. Mix well until you have a smooth, lump-free batter.
Cover the bowl with a clean kitchen towel or plastic wrap and let the batter rest in a warm place for 1 hour, or until it doubles in size.
Once the batter has risen, stir in the baking powder and neutral oil. Mix gently to combine, but do not overmix.
Prepare a steamer and bring water to a boil. Lightly grease individual small ramekins, bowls, or a single large cake pan to prevent sticking.
Pour the batter into the prepared molds, filling them about 70-80% full to leave room for the cake to rise.
Place the molds into the steamer and cover with a lid wrapped in a clean kitchen towel (this prevents condensation from dripping onto the rice cakes). Steam over medium-high heat for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Carefully remove the steamed rice cakes from the molds and let them cool slightly before serving.
Enjoy your soft and fluffy dairy-free steamed rice cakes as-is or with your favorite toppings or dips!
Nutrition Facts
Calories |
1441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.5 g | 21% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 451 mg | 20% | |
| Total Carbohydrate | 306.4 g | 111% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 101.5 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 29 mg | 2% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 169 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
