Vegan Steamed Rice Cake
Delightfully light and airy, this Vegan Steamed Rice Cake recipe is a perfect showcase of traditional techniques with a plant-based twist. Made with rice flour and tapioca starch, these steamed treats are naturally gluten-free and wonderfully soft, boasting a subtle sweetness enhanced by creamy coconut milk. The frothy yeast gives the cakes their iconic fluffy texture, while the gentle steaming process ensures impeccable rise and a tender bite. Ready in just over 2 hours, these cakes are a satisfying snack or an excellent complement to savory vegan dishes. With simple ingredients, minimal effort, and an irresistible aroma, these dairy-free, egg-free bites are ideal for health-conscious foodies and lovers of unique vegan comfort foods alike!
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Recipe Information
Ingredients
- 200 grams rice flour
- 50 grams tapioca starch
- 50 grams sugar
- 2 grams instant dry yeast
- 200 milliliters coconut milk
- 100 milliliters warm water
- 1 tablespoon neutral-flavored vegetable oil (e.g., sunflower or canola oil)
- 1 pinch salt
Instructions
In a small bowl, mix the warm water and sugar until the sugar is dissolved. Add the instant dry yeast, stir gently, and let it sit for about 5 minutes until it becomes frothy.
In a large mixing bowl, combine rice flour, tapioca starch, and a pinch of salt. Slowly pour in the coconut milk while stirring to form a smooth batter.
Add the frothy yeast mixture to the batter and mix thoroughly. Then, stir in the vegetable oil. The batter should have a slightly runny consistency. If it's too thick, add a tablespoon of water at a time until you achieve the right texture.
Cover the mixing bowl with a clean kitchen towel or plastic wrap. Let the batter rest in a warm place for 1.5 to 2 hours, or until it doubles in volume.
After the resting period, stir the batter gently to remove some bubbles, but do not overmix.
Heat a steamer and grease small heatproof bowls or cupcake molds lightly with oil. Fill each mold about 3/4 of the way with the batter to allow room for rising.
Place the molds in the steamer, leaving some space between each one for better steaming. Steam over high heat for 15-20 minutes. Avoid lifting the steamer lid during the first 10 minutes to ensure the rice cakes rise properly.
After steaming, remove the molds from the steamer and let the rice cakes cool slightly before gently removing them from the molds.
Serve warm as a snack or alongside your favorite vegan dishes.
Nutrition Facts
Calories |
327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.0 g | 5% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 44 mg | 2% | |
| Total Carbohydrate | 68.3 g | 25% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 16.5 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 12 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 92 mg | 2% | |
*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.
