Steamed Rice Cake Recipe

The aroma of freshly steamed rice cakes can fill your home with warmth and comfort, reminding you of special occasions and family gatherings. This Steamed Rice Cake Recipe is not only easy to make but also takes about 50 minutes from start to finish, resulting in fluffy, tender treats that everyone loves. The unique combination of coconut milk and anise seeds adds a delightful flavor that makes this recipe a beloved favorite in many households.

This recipe is perfect for those who want a unique treat for breakfast, dessert, or a snack. It’s an excellent option for gatherings, potlucks, or simply savoring with coffee. If you’d like to prepare ahead, the rice cakes can be stored in the fridge for a couple of days, making them a convenient choice for busy schedules.

Why You’ll Love This Recipe

• The fluffy texture of the rice cake creates a delightful mouthfeel.
• You only need a few simple ingredients that are easy to find.
• The addition of coconut milk offers a rich and creamy taste.
• It’s a versatile dessert that can be enjoyed warm or at room temperature.

What You’ll Need

Gather these ingredients before you start cooking:

For the Cake Batter

• 2 cups rice flour
• ¼ teaspoon salt
• ¾ cup white sugar
• 2 teaspoons baking powder
• 2 teaspoons instant yeast
• 1 cup coconut milk
• 1 cup hot water
• 1 tablespoon oil
• 1 teaspoon anise seeds, optional with more for topping

Note: Use coconut cream for a richer flavor.

Substitutions & Swaps

• Rice flour can be substituted with glutinous rice flour for a chewier cake.
• Use almond or soy milk instead of coconut milk for a different variation.
• Replace anise seeds with vanilla extract for a milder flavor.
• For a sugar-free option, substitute sugar with a sweetener like erythritol.

How to Make It

Get ready to create your delicious rice cake!

1. Combine Dry Ingredients

In a large mixing bowl, combine all dry ingredients: rice flour, salt, sugar, baking powder, and instant yeast.

2. Mix Wet Ingredients

Heat coconut milk and hot water together until lukewarm. Add this mixture to the dry ingredients and stir until incorporated.

3. Add Oil and Anise Seeds

Pour in the oil and anise seeds (if using), mixing thoroughly with a spatula or whisk. Expect a slightly runny batter at this stage.

4. Let it Rest

Allow the batter to rest for 10 minutes, then gently mix several times to notice the thickening texture.

5. Prepare for Steaming

Transfer the batter into molds or a pan. Let this rest for an additional 20 minutes.

6. Steam the Cake

While the batter rests, prepare your steamer by filling the bottom pot with water and bringing it to a boil. For a smooth top, reduce heat to low to let water gently simmer.

7. Steam the Cakes

Place the mold in the steamer basket and cover with a cloth-lined lid. Steam for 15-20 minutes, or until a toothpick inserted comes out clean.

8. Cool and Unmold

Once cooked, remove the mold from heat and let it cool slightly before unmolding the rice cakes.

How to Store It

Fridge: store in an airtight container for up to 2 days.
Freezer: yes, for up to a month.
Reheat: steam for 5-7 minutes to warm.

Tips for Best Results

• Ensure the coconut milk is at room temperature for even mixing.
• Steam on medium heat for a cracked top if desired, low for a smooth finish.
• Use plastic molds for easy unmolding after steaming.
• Don’t skip the resting times; they help with the texture.

Serving Suggestions

• Serve warm with grated coconut on top for extra flavor.
• Pair with a cup of tea or coffee for a delightful afternoon treat.
• Great for festive occasions or as a unique dessert for gatherings.