Soft Steamed Rice Cakes

Soft steamed rice cakes are a delightful treat that’s light, fluffy, and subtly sweet. Made with rice flour and coconut milk, these pillowy cakes are a staple in many Asian households. They’re often enjoyed as a snack or breakfast item and pair wonderfully with tea or coffee.

Why You’ll Love This Recipe

I love how this recipe creates such soft and airy rice cakes with minimal ingredients. It’s naturally gluten-free, easy to prepare, and doesn’t require any fancy equipment—just a steamer. The coconut milk adds a creamy richness, while the yeast and baking powder work together to create that perfect lift and texture.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 3/4 cups rice flour

• 1/4 cup tapioca starch

• 3/4 cup coconut milk

• 1/2 cup sugar

• 3/4 cup warm water

• 1 1/2 teaspoons baking powder

• 1 1/4 teaspoons instant dry yeast

Directions

1. I start by mixing the warm water, sugar, and instant dry yeast in a bowl. I let it sit for about 5-10 minutes until it becomes foamy.

2. In a large mixing bowl, I combine rice flour and tapioca starch.

3. I pour in the coconut milk and the yeast mixture, then stir everything together until the batter is smooth and lump-free.

4. I cover the bowl with a clean towel and let the batter rest for about 1 hour in a warm place to allow fermentation.

5. Once the batter has risen slightly, I stir in the baking powder and mix well.

6. I then pour the batter into lightly greased cupcake molds or silicone cups, filling them about 3/4 full.

7. I steam the cakes over medium-high heat for about 15–20 minutes, or until a toothpick inserted into the center comes out clean.

8. I let them cool slightly before removing them from the molds.

Servings and timing

This recipe makes approximately 8–10 steamed rice cakes.
Prep time: 15 minutes
Fermentation time: 1 hour
Cook time: 20 minutes
Total time: About 1 hour 35 minutes

Variations

• I sometimes add a drop of pandan or ube extract for a different flavor and color.

• For a bolder coconut flavor, I use thick coconut cream instead of milk.

• I’ve tried topping the batter with shredded coconut or sesame seeds before steaming for added texture.

Storage/Reheating

I store leftover steamed rice cakes in an airtight container at room temperature for up to 2 days. If I want to keep them longer, I refrigerate them for up to 5 days. To reheat, I either steam them for 3–5 minutes or microwave them covered with a damp paper towel for 20–30 seconds to bring back their soft texture.

FAQs

How do I know when the rice cakes are fully cooked?

I check doneness by inserting a toothpick into the center—if it comes out clean, they’re done. The surface should also look slightly glossy and firm.

Can I skip the yeast?

I don’t recommend it. The yeast helps create that signature fluffy and airy texture. Without it, the cakes will be dense.

What if I don’t have tapioca starch?

I’ve used cornstarch or potato starch as a substitute in a pinch, but the texture won’t be quite the same.

Why didn’t my rice cakes rise properly?

It could be due to expired yeast, not allowing enough fermentation time, or overmixing the batter after adding baking powder.

Can I make these in advance?

Yes, I often prepare the batter the night before and refrigerate it. I just make sure to bring it to room temperature before steaming the next day.

Conclusion

These soft steamed rice cakes are incredibly easy to make and always a crowd-pleaser. I enjoy them warm, fresh out of the steamer, but they’re just as good the next day with a quick reheat. Whether it’s your first time trying or you’re already a fan, this recipe is a must-have in your snack rotation.