Sugar-Free Steamed Rice Cake
Delight in the natural simplicity of these sugar-free steamed rice cakes, a gluten-free and dairy-free treat perfect for any occasion. Made with rice flour and tapioca starch, these fluffy cakes capture the soft, pillowy texture of traditional rice cakes without the need for added sugars, making them ideal for health-conscious eaters or those seeking low-glycemic options. Coconut milk lends a subtle richness, while stevia or monk fruit sweetener can be added for a touch of natural sweetness. The steaming process gives these cakes their hallmark light and spongy consistency, making them a versatile choice to enjoy as a satisfying snack, a complement to savory dishes like curries, or even as a healthy dessert. Ready in just 35 minutes, these easy sugar-free rice cakes are a wholesome favorite for the whole family.
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Recipe Information
Ingredients
- 200 grams Rice flour (gluten-free)
- 50 grams Tapioca starch
- 250 milliliters Coconut milk (unsweetened)
- 120 milliliters Warm water
- 1.5 teaspoons Baking powder
- 1 teaspoon Stevia or monk fruit sweetener (optional for slight sweetness)
- 0.25 teaspoons Salt
- 1 teaspoon Neutral oil (e.g., vegetable or coconut oil)
Instructions
In a large mixing bowl, combine the rice flour and tapioca starch. Mix well to avoid clumps.
Gradually add the warm water, stirring constantly, until the mixture has a smooth consistency.
In a small saucepan, gently heat the coconut milk over low heat until lukewarm. Add it to the rice flour mixture and stir until fully combined.
Mix in the baking powder, salt, and optional stevia or monk fruit sweetener. Ensure the batter is smooth and lump-free.
Cover the bowl with a clean kitchen towel and let the batter rest for 10 minutes to allow the baking powder to activate.
Meanwhile, prepare your steamer. Fill a pot with water and bring it to a boil. Lightly grease small heatproof bowls or ramekins with the neutral oil and place them in the steamer basket.
Once the batter has rested, give it a quick stir, then pour it evenly into the prepared bowls, filling each about three-quarters full.
Place the steamer basket over the boiling water and cover it with a lid. Steam the rice cakes on medium heat for 15–20 minutes, or until a toothpick inserted into the center comes out clean.
Carefully remove the rice cakes from the steamer and allow them to cool for a few minutes before serving.
Serve warm as is, or pair with savory dishes like curry or dal for a complete meal.
Nutrition Facts
Calories |
1542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.5 g | 88% | |
| Saturated Fat | 58.1 g | 290% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1302 mg | 57% | |
| Total Carbohydrate | 223.0 g | 81% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 9.5 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 826 mg | 18% | |
*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.
