Steamed Rice Cake
Delight your taste buds with these soft and fluffy Steamed Rice Cakes, a traditional treat celebrated for its light, airy texture and subtly sweet flavor. Made with simple pantry staples like rice flour, sugar, and yeast, this gluten-free recipe is the perfect blend of simplicity and authenticity. The batter is fermented to develop that classic, tender crumb, while a touch of baking powder ensures a gentle rise. Steamed to perfection, these versatile cakes are ideal for breakfast, dessert, or a snack, and they pair beautifully with toppings like grated coconut or a drizzle of sweetened condensed milk. Easy to prepare and irresistibly delicious, these Steamed Rice Cakes are a must-try for fans of traditional Asian cuisine and gluten-free baking!
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Recipe Information
Ingredients
- 150 grams Rice flour
- 250 milliliters Water
- 100 grams Granulated sugar
- 1 teaspoon Instant yeast
- 50 milliliters Warm water
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
Instructions
In a small bowl, combine the yeast and warm water. Stir well and let it sit for 10 minutes or until the mixture becomes frothy.
In a large mixing bowl, combine rice flour and sugar. Mix well.
Gradually add the 250 ml of water to the rice flour and sugar mixture, stirring constantly to avoid lumps. Ensure that the mixture is smooth and homogenous.
Once the yeast mixture is frothy, add it to the rice flour batter. Stir well to incorporate the yeast thoroughly.
Cover the bowl with a clean cloth and let the batter rest in a warm place for 1 to 2 hours, allowing the yeast to activate and the batter to ferment slightly.
After the resting period, add baking powder and salt to the fermented batter, mixing well to combine.
Prepare your steamer by bringing water to a boil.
Line small steaming cups or ramekins with parchment paper or lightly grease them to prevent sticking.
Divide the batter evenly among the prepared steaming cups, filling each about three-quarters full.
Place the cups in the steamer, ensuring they are not touching each other to allow steam to circulate evenly.
Cover the steamer with a lid wrapped with a clean cloth to prevent condensed steam from dripping onto the rice cakes.
Steam on high heat for 20 to 25 minutes, or until the rice cakes are cooked through and risen.
Remove the steamed rice cakes from the steamer and allow them to cool slightly before removing them from the cups.
Serve warm, on their own or with your favorite toppings like grated coconut or a drizzle of sweetened condensed milk.
Nutrition Facts
Calories |
940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.6 g | 2% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1638 mg | 71% | |
| Total Carbohydrate | 222.7 g | 81% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 100.0 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 29 mg | 2% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 130 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.
