Description
Soft Steamed Rice Cakes are light, fluffy, subtly sweet treats made with rice flour, coconut milk, and yeast. Naturally gluten-free and steamed to perfection, they’re ideal for snacks, breakfast, or pairing with tea or coffee.
Ingredients
- 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 tsp baking powder
- 1 1/4 tsp instant dry yeast
Instructions
- Mix warm water, sugar, and yeast in a bowl. Let sit 5–10 minutes until foamy.
- In a large bowl, combine rice flour and tapioca starch.
- Add coconut milk and yeast mixture to the flour. Stir until smooth and lump-free.
- Cover and let the batter rest in a warm place for 1 hour to ferment.
- After rising, stir in baking powder and mix well.
- Pour batter into greased cupcake molds, filling 3/4 full.
- Steam over medium-high heat for 15–20 minutes until a toothpick inserted comes out clean.
- Cool slightly before removing from molds. Serve warm or at room temperature.
Notes
- Add pandan or ube extract for flavor and color variety.
- Use thick coconut cream for a bolder coconut taste.
- Top with shredded coconut or sesame seeds for texture.
- Ensure yeast is active and ferment batter properly for best rise.
- Reheat by steaming or microwaving with a damp towel to restore softness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Steaming
- Cuisine: Asian
Nutrition
- Serving Size: 1 rice cake
- Calories: 120
- Sugar: 6g
- Sodium: 70mg
- Fat: 4g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg
