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Steamed Asian Rice Cakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 52 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 6 servings
  • Category: Dessert
  • Method: Steaming
  • Cuisine: Asian
  • Diet: Vegetarian

Description

Steamed Asian Rice Cakes are delicate, fluffy, and slightly sweet cakes made from rice flour and tapioca starch, fermented with yeast for a light and airy texture. These traditional treats are steamed to perfection, offering a soft chewiness and subtle sweetness, perfect for enjoying warm or at room temperature as a snack or dessert.

Ingredients

Main Ingredients

  • 1 1/4 cups rice flour
  • 1 tablespoon tapioca starch (optional for added chewiness)
  • 1/2 teaspoon active dry yeast
  • 1/4 cup hot water (about 110°F or 43°C)
  • 3/4 cup lukewarm water
  • 1/3 cup sugar
  • Neutral oil, for greasing pans

Instructions

  1. Dissolve Sugar: Dissolve the sugar in the hot water and let it cool slightly to avoid killing the yeast.
  2. Mix Dry Ingredients: In a large bowl, combine the rice flour and tapioca starch (if using) to create the base mixture.
  3. Add Liquids: Pour the sugar water and lukewarm water into the flour mixture and stir until you get a smooth batter with no lumps.
  4. Activate Yeast: In a small bowl, dissolve the yeast in a little lukewarm water and let it stand until it becomes frothy, indicating yeast activation.
  5. Combine Batter and Yeast: Pour the activated yeast mixture into the batter and mix thoroughly to distribute yeast evenly.
  6. Ferment Batter: Cover the bowl with a clean towel and place it in a warm spot for 1 to 2 hours until bubbly and risen, allowing the batter to ferment and develop flavor.
  7. Prepare Molds: Lightly grease small heatproof dishes or muffin tins with neutral oil to prevent sticking.
  8. Fill Molds: Gently stir the fermented batter to remove large air bubbles and pour it into the prepared molds, filling each about 80% full.
  9. Steam Cakes: Steam the filled molds over high heat for 12 to 15 minutes, or until a toothpick inserted comes out clean, ensuring the cakes are fully cooked and fluffy.
  10. Cool and Serve: Let the rice cakes cool slightly before removing them from the molds. Serve warm or at room temperature for the best texture and flavor.

Notes

  • Tapioca starch is optional but adds a nice chewy texture to the rice cakes.
  • Make sure the hot water is not too hot when mixing with yeast to prevent killing the yeast.
  • Fermentation time can vary depending on room temperature; in cooler environments, allow up to 2 hours.
  • Use neutral oil such as vegetable or canola oil for greasing to avoid adding flavor.
  • Rice cakes are best enjoyed fresh but can be stored in an airtight container and gently reheated by steaming.

Find it online: https://slsrecipes.com/steamed-asian-rice-cakes-recipe/