Soy-Free Steamed Rice Cake
Delight your taste buds with these fluffy and chewy Soy-Free Steamed Rice Cakes, a perfect gluten-free and dairy-free treat for any occasion! Made with a simple blend of rice flour, tapioca starch, and a touch of coconut milk for natural richness, these steamed cakes are light, subtly sweet, and completely soy-free, making them ideal for those with allergies or dietary restrictions. The batter comes together quickly with just 15 minutes of prep, and the baking powder ensures a beautifully airy texture once steamed to perfection. Serve these versatile rice cakes warm or at room temperature, plain or topped with shredded coconut or honey for added indulgence. Whether enjoyed as a snack, dessert, or even breakfast, this recipe brings a deliciously unique touch to your table.
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Recipe Information
Ingredients
- 250 grams Rice flour
- 50 grams Tapioca starch
- 100 grams Sugar
- 300 milliliters Water
- 100 milliliters Coconut milk
- 2 teaspoons Baking powder
- 1 tablespoon Neutral oil (e.g., sunflower or vegetable oil)
- 1 pinch Pinch of salt
Instructions
In a mixing bowl, combine the rice flour, tapioca starch, and sugar. Stir well to ensure they are evenly mixed.
In another bowl or measuring jug, mix together the water, coconut milk, and a pinch of salt.
Gradually pour the liquid mixture into the dry ingredients, whisking continuously to avoid lumps. Ensure the batter is smooth and of a pourable consistency.
Cover the batter and let it rest for 20 minutes while preparing the steamer. This allows the rice flour to hydrate properly.
After resting, stir in the baking powder and neutral oil, ensuring it is evenly mixed into the batter. Do not overmix.
Prepare a steamer by bringing water to a boil. Grease small heatproof bowls or ramekins lightly with oil to prevent sticking.
Pour the batter into the greased bowls, filling them about three-quarters full to allow space for expansion.
Carefully place the bowls into the steamer basket, ensuring there is enough space for steam to circulate.
Cover the steamer with a lid wrapped in a clean kitchen towel to prevent condensation from dripping onto the cakes.
Steam the rice cakes over medium-high heat for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Once done, remove the rice cakes from the steamer and let them cool slightly before unmolding.
Serve warm or at room temperature. These rice cakes can be enjoyed plain or with your favorite toppings, such as shredded coconut or a drizzle of honey.
Nutrition Facts
Calories |
1654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1064 mg | 46% | |
| Total Carbohydrate | 355.7 g | 129% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 108.5 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 256 mg | 5% | |
*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.
