Description
These Asian Rice Cakes are soft, chewy, and lightly sweet steamed cakes made with rice flour. A popular treat in Chinese cuisine, they are gluten-free and perfect as a snack or dessert.
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
Instructions
- In a bowl, mix rice flour and sugar.
- In a separate small bowl, dissolve yeast in warm water. Let it sit for 10 minutes until foamy.
- Gradually add the yeast mixture to the flour mixture, stirring to form a smooth batter.
- Cover the bowl with a towel and let the batter ferment in a warm area for 1 hour.
- After fermenting, stir in baking powder until fully incorporated.
- Lightly grease muffin molds or silicone cupcake molds.
- Pour the batter into the molds, filling them about 3/4 full.
- Steam the cakes over high heat for 12 to 15 minutes, until a toothpick inserted comes out clean.
- Turn off the heat and let the cakes sit in the steamer for a few minutes before removing them.
- Let the cakes cool slightly before serving.
Notes
- Use aluminum or silicone molds for easy steaming.
- The cakes taste best when freshly made but can be reheated by steaming briefly.
- You can adjust the sugar amount to suit your taste.
- Prep Time: 1 hour 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cake
- Calories: 110
- Sugar: 8g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg
