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Plate of delicious homemade steamed rice cake topped with fresh ingredients

Steamed Rice Cake

Steamed Rice Cake is a delightful treat that's soft, slightly sticky, and perfect for any celebration or snack. It's easy to prepare and customizable with various toppings.
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Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 pieces
Course: Dessert, Snack
Cuisine: Asian, Vietnamese
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 500 g rice flour Reserve 1/2 cup for later use.
  • 1 cup sugar
  • 2 3/4 cups water
  • 400 ml coconut milk or water
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp dry yeast

Method
 

Preparation
  1. In a bowl, add 500g rice flour, reserving 1/2 cup for later.
  2. Add sugar and water to the bowl, mixing well to combine. Set aside.
  3. In a pan, combine the reserved 1/2 cup rice flour and coconut milk.
  4. Mix well and heat on low. Stir continuously until the mixture becomes sticky.
  5. Pour this sticky mixture immediately over the rice flour mixture while it’s hot.
  6. Mix well to combine all ingredients.
  7. Add baking powder and yeast, stirring until fully combined.
  8. Cover the bowl with cling wrap and let it rest for 45 minutes, or until you see bubbling on the surface.
  9. Stir the mixture again, then pour it into the molder.
Cooking
  1. Fill the steamer with water and place the molder inside.
  2. Cover the steamer with a cloth to prevent water from dripping onto the cake.
  3. Steam the cake: if using a small molder, steam for about 5 minutes; for medium size, steam for 8-10 minutes; and for large size, steam for 10-12 minutes or until a toothpick inserted in the center comes out clean.

Notes

To store leftover Steamed Rice Cake, let it cool completely and place it in an airtight container. Keep it in the refrigerator for up to 3 days. Reheat by steaming for a few minutes or microwave until warm.