Description
A delightful recipe for Chinese Steamed Sweet Rice Cakes, a traditional treat with a soft and chewy texture, subtly sweet taste, and a hint of yeast flavor.
Ingredients
Scale
Sugar Water:
- 1 cup sugar
- 2 cups water
Yeast Mixture:
- 1 tsp yeast
- 1 tbsp warm water (105–110°F)
Rice Cake Batter:
- 2 cups rice flour
- 1/8 tsp oil (optional)
Other:
- Oil to grease pan
- Water for steamer
Instructions
- Make sugar water: Heat 2 cups water + 1 cup sugar until dissolved. Cool to room temperature.
- Bloom the yeast: Mix 1 tsp yeast + 1 tbsp warm water. Let sit until foamy.
- Mix the batter: Combine rice flour, sugar water, and yeast mixture until smooth.
- Proof: Let the batter proof for 2–3 hours until bubbly. Optionally fold in oil for moisture.
- Prep pan: Grease a cake pan and pour in the batter.
- Steam: Steam for 18–25 minutes until a toothpick comes out clean.
- Check doneness + cool: Cool, then slice and serve.
Notes
- You can customize the shapes you cut the rice cakes into for presentation.
- Adjust sugar levels to your preference for sweetness.
Nutrition
- Serving Size: 1 piece
- Calories: 180
- Sugar: 12g
- Sodium: 5mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg