Nut-Free Steamed Rice Cake
Delight in the soft, fluffy texture of Nut-Free Steamed Rice Cake, a delicious and allergy-friendly treat that’s perfect for any occasion! Made with rice flour, tapioca starch, and a touch of sweetness from sugar, these cakes are naturally nut-free and boast a delicate, subtly chewy texture. The recipe features instant yeast for a gentle rise and offers the option of vibrant food coloring to customize your cakes. Steamed to perfection in individual molds, these airy rice cakes are quick to prepare, requiring only 20 minutes of prep time and a short rest for the batter to develop its signature bubbles. Ideal as a light dessert or snack, these versatile cakes are best enjoyed warm or at room temperature. Easy to make and free from nuts, they cater to dietary needs without sacrificing flavor—perfect for entertaining or indulging!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 g Rice flour
- 50 g Tapioca starch
- 100 g Granulated sugar
- 250 ml Warm water
- 1 tsp Instant yeast
- 1 tbsp Vegetable oil
- 0.25 tsp Salt
- as needed Food coloring (optional)
Instructions
In a large mixing bowl, combine the rice flour, tapioca starch, and granulated sugar.
In a small bowl, dissolve the instant yeast in warm water and let it sit for 5 minutes until frothy.
Pour the yeast mixture into the dry ingredients and stir until the batter is smooth and lump-free.
Add the vegetable oil and salt to the batter, mixing thoroughly to combine.
If desired, divide the batter into separate bowls and add food coloring to each portion to create colored rice cakes.
Cover the bowl(s) with a clean kitchen towel and let the batter rest for 1 hour in a warm place until it has slightly increased in volume and small bubbles appear on the surface.
Prepare your steamer by bringing water to a boil. Grease small heatproof cups or molds lightly with vegetable oil.
Pour the batter into the prepared molds, filling them about 3/4 of the way full to allow for expansion during steaming.
Place the molds in the steamer, ensuring enough space between them for even cooking. Cover the steamer lid with a clean kitchen towel to catch condensation and prevent it from dripping onto the rice cakes.
Steam the rice cakes over medium-high heat for 12-15 minutes until puffed up and fully cooked. To check doneness, insert a toothpick into the center; it should come out clean.
Remove the molds from the steamer and let them cool slightly before unmolding the rice cakes.
Serve warm or at room temperature as a light, nut-free snack or dessert.
Nutrition Facts
Calories |
1408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.2 g | 19% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 591 mg | 26% | |
| Total Carbohydrate | 304.7 g | 111% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 101.7 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 28 mg | 2% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 167 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.
