Name: Asian Rice Cakes (Steamed Rice Cakes)
Prep time: 1 h 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: Chinese
Ingredients: 1 1/2 cups rice flour (180g); 1/2 cup sugar (100g); 1 3/4 teaspoons active dry yeast; 1 cup warm water (about 110°F/43°C); 1/2 teaspoon baking powder; Oil for greasing molds

Why You’ll Love Asian Rice Cakes (Steamed Rice Cakes) Recipe

This recipe recreates the kind of chewy rice cake often used in many Asian dishes. You’ll love its texture, its versatility for different preparations like stir-frying or stewing, and the fact it’s made from simple, everyday ingredients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
250 g rice flour, about 1 ¾ cups + 2 tablespoons
115 g tapioca starch, about ¾ cup + 2 tablespoons
2 teaspoons sugar
½ teaspoon kosher salt
400 g water, about 1 ¾ cups

Directions

In a large bowl, whisk together the rice flour, tapioca starch, sugar, and salt.
Bring the water to a boil in a saucepan.
Gradually pour about half of the boiling water into the flour mixture, stirring continuously until the water is absorbed.
Add the remaining hot water and stir until all the flour is incorporated.
Let the dough cool for a few minutes, then knead until smooth.
Divide the dough into pieces, roll into logs, and cut into bite-sized pieces.
Line steam plates with parchment, arrange the pieces, and steam over boiling water for about 10–11 minutes until cooked through.
Let cool slightly before serving or using in other dishes.

Servings and timing

This recipe makes about 1.5 pounds of rice cakes. Total time is roughly 1 hour, with about 35 minutes prep and 30 minutes cooking.

Variations

Swap part of the tapioca starch for glutinous rice flour for a slightly different chewy texture.
Add savory seasoning like garlic powder or herbs to the dough before steaming.
After steaming, stir-fry the pieces with vegetables and sauce for a quick main dish.

Storage/Reheating

Store cooked rice cakes in an airtight container in the fridge for up to one week. They can also be frozen for months. To reheat, soak briefly in hot water for a few minutes until warm and tender.

FAQs

How long do steamed rice cakes last in the fridge?

They can keep in a sealed container for up to 7 days.

Can I freeze these rice cakes?

Yes, they freeze well and can be stored in freezer bags for months.

Do I need special equipment to steam them?

A wok or large pot with a steaming rack works fine.

What flours do I need?

Rice flour combined with tapioca starch gives the best chewy texture.

Can I make them sweet?

Yes, adding extra sugar to the dough or serving with sweet sauces makes a sweet version.

Can I use only rice flour?

Using only rice flour will make the cakes denser and less chewy.

Are these gluten-free?

Yes, they are naturally gluten-free when made with rice flour and tapioca starch.

What sauces pair well?

Soy-vinegar sauces, chili oil, or peanut sauce are great options.

Can I make them ahead of time?

Yes, make the dough and steam the rice cakes ahead, then reheat before serving.

What dishes can I use these rice cakes in?

Use them in stir-fries, stews, or even in Korean tteokbokki style dishes.

Conclusion

These steamed Asian rice cakes are a simple, versatile staple you can make at home with basic ingredients. With a slightly chewy texture and endless ways to serve them — from dipping sauces to stir-fries — they’re a great addition to any meal.