Low Sodium Steamed Rice Cake
Delight in the light, fluffy texture of these Low Sodium Steamed Rice Cakes—perfect for those seeking a healthier, low-sodium treat! This easy-to-make recipe combines rice flour, tapioca starch, and unsweetened coconut milk to create a naturally gluten-free and subtly sweet delicacy, ideal for breakfast, snacks, or dessert. The batter requires just minutes to prepare, and the steaming process results in pillowy cakes with a slight bounce and a moist interior. Enhanced with a touch of low-sodium baking powder for lift and a hint of sugar for balance, these rice cakes are a versatile addition to any meal. Serve warm with a drizzle of coconut cream or a low-sodium dipping sauce for a simple yet satisfying treat. Perfect for health-conscious individuals, this recipe brings traditional steamed rice cakes to your table with a modern, low-sodium twist!
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Recipe Information
Ingredients
- 200 grams Rice flour
- 50 grams Tapioca starch
- 2 teaspoons Baking powder (low sodium)
- 50 grams Sugar
- 200 milliliters Unsweetened coconut milk
- 100 milliliters Warm water
- 1 tablespoon Vegetable oil
Instructions
In a large mixing bowl, combine rice flour, tapioca starch, sugar, and baking powder. Whisk thoroughly to ensure the dry ingredients are well mixed.
In a separate bowl, combine the unsweetened coconut milk, warm water, and vegetable oil. Stir well until the liquids are fully combined.
Gradually add the wet ingredients to the dry ingredients, stirring continuously to form a smooth, lump-free batter. The consistency should be slightly thick but pourable.
Lightly grease small heatproof ramekins or individual steaming cups using a bit of vegetable oil to prevent sticking. Fill each ramekin about three-quarters full with the batter.
Prepare a steamer by filling it with enough water to create steam but not touch the bottom of the steaming basket. Bring the water to a boil over high heat.
Once the steamer is ready, carefully place the filled ramekins into the steaming basket. Cover them with a lid wrapped in a clean kitchen towel to catch any condensation and prevent water from dripping onto the cakes.
Steam the rice cakes on medium-high heat for 18-20 minutes. To check if they are done, insert a toothpick into the center of one cake; it should come out clean.
Once steamed, carefully remove the ramekins from the steamer and allow them to cool for 5 minutes. Run a knife around the edges, then gently pop the cakes out.
Serve the rice cakes warm on their own, or pair them with a low-sodium dipping sauce or coconut cream.
Nutrition Facts
Calories |
1260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.6 g | 24% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 99 mg | 4% | |
| Total Carbohydrate | 257.4 g | 94% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 52.4 g | ||
| Protein | 15.8 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 408 mg | 31% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 133 mg | 3% | |
*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.
