Soft Steamed Rice Cakes Recipe
Introduction
Soft steamed rice cakes are a delicate and mildly sweet treat perfect for any time of day. With a light texture and subtle flavors, they’re easy to make and customizable with your favorite toppings.
Ingredients
- 1 cup rice flour
- 1/2 cup sugar
- 1 cup water
- 1/2 cup coconut milk (optional)
- 2-3 pandan leaves (optional)
- Sesame seeds or shredded coconut for topping (optional)
Instructions
- Step 1: In a bowl, combine the rice flour, sugar, and water. If using, add the coconut milk and stir until the batter is smooth and well combined.
- Step 2: Lightly oil small molds or ramekins and pour the batter evenly into them.
- Step 3: Prepare a steamer and add pandan leaves to the water if using for extra fragrance. Place the molds inside and steam over medium heat for 20-25 minutes, or until the cakes are set and cooked through.
- Step 4: Remove the rice cakes from the steamer and let them cool slightly before garnishing with sesame seeds or shredded coconut.
- Step 5: Serve the rice cakes warm or at room temperature for the best texture and flavor.
Tips & Variations
- Replace water with coconut milk for a richer, creamier flavor.
- If you don’t have pandan leaves, a few drops of pandan essence can be used to add aroma.
- Try topping with toasted sesame seeds, shredded coconut, or a drizzle of palm sugar syrup for added texture and sweetness.
- Use silicone molds for easy removal of the cakes after steaming.
Storage
Store leftover steamed rice cakes in an airtight container in the refrigerator for up to 2 days. Reheat gently by steaming again for a few minutes or warming in the microwave with a damp paper towel to retain moisture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular flour instead of rice flour?
Rice flour provides the unique texture essential for these steamed cakes. Using regular flour will result in a denser and different texture, so it’s best to stick with rice flour for this recipe.
How do I know when the rice cakes are fully cooked?
The rice cakes are done when they are firm to the touch and a toothpick inserted into the center comes out clean. Cooking time may vary slightly depending on the size of your molds.
PrintSoft Steamed Rice Cakes Recipe
Soft Steamed Rice Cakes are a traditional, delicate snack made from rice flour, sugar, and water, optionally enhanced with creamy coconut milk and fragrant pandan leaves. Steamed to a tender texture, these rice cakes are perfect served warm or at room temperature, topped with sesame seeds or shredded coconut for added flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6–8 small rice cakes 1x
- Category: Dessert
- Method: Steaming
- Cuisine: Southeast Asian
- Diet: Vegetarian
Ingredients
Main Ingredients
- 1 cup rice flour
- 1/4 cup sugar
- 1 cup water
- 1/2 cup coconut milk (optional)
- 2 pandan leaves (optional)
Toppings
- Sesame seeds (optional)
- Shredded coconut (optional)
Instructions
- Prepare the batter: In a mixing bowl, combine the rice flour, sugar, and water. If using, add the coconut milk to enrich the flavor and aroma. Mix thoroughly until the batter is smooth and free of lumps.
- Add pandan leaves (optional): If you have pandan leaves, you can tie them into a knot and add to the batter or place them in the steaming water to infuse a subtle fragrance during steaming.
- Pour batter into molds: Carefully pour the batter into small molds or ramekins, filling them up but leaving a little space at the top as the cakes will expand slightly when steamed.
- Steam the rice cakes: Place the filled molds into a steamer, cover, and steam over boiling water for 20-25 minutes. Check doneness by inserting a toothpick or knife – it should come out clean.
- Cool slightly and add toppings: Allow the rice cakes to cool for a few minutes before removing from the molds. Garnish with sesame seeds or shredded coconut if desired.
- Serve: Enjoy the rice cakes warm or at room temperature as a light snack or dessert.
Notes
- For a richer taste, substitute part of the water with coconut milk.
- Pandan leaves can be placed in the steaming water instead of the batter to prevent green specks in the cakes.
- Use fresh sesame seeds or lightly toast them for a nuttier flavor.
- Rice cakes are best consumed within a day or two for optimal softness.
- You can experiment with adding a pinch of salt to balance sweetness if desired.
Keywords: Soft Steamed Rice Cakes, rice flour cake, pandan rice cake, coconut milk rice cake, steamed desserts, Southeast Asian dessert, gluten free dessert
