Soft, chewy, and subtly sweet, these Steamed Asian Rice Cakes are a classic Cantonese treat often served during dim sum. Made with simple ingredients like rice flour, sugar, and yeast, they’re naturally gluten-free and gently fermented for a delightful bounce in every bite. Whether warm or at room temperature, I enjoy them as a light dessert or a snack with tea.
Why You’ll Love This Recipe
I love how incredibly simple and wholesome these steamed rice cakes are. With just a few pantry staples, I can make a batch of nostalgic, chewy cakes that remind me of traditional Cantonese street snacks. The mild sweetness and spongy texture make them satisfying without being too heavy. Plus, the fermentation gives them that signature light tang, adding depth of flavor that keeps me coming back for more.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 1/4 cups rice flour
1 tablespoon tapioca starch (optional for added chewiness)
1/2 teaspoon active dry yeast
1/4 cup hot water (about 110°F or 43°C)
3/4 cup lukewarm water
1/3 cup sugar
Neutral oil, for greasing pans
Directions
I start by dissolving the sugar in the hot water and let it cool slightly.
In a large bowl, I combine rice flour and tapioca starch (if I’m using it for extra chew).
Then I add the sugar water and lukewarm water into the flour mixture, stirring until smooth.
In a separate small bowl, I dissolve the yeast in a bit of lukewarm water and let it sit until frothy.
Once activated, I pour the yeast mixture into the batter and stir it well.
I cover the bowl with a clean towel and let it ferment in a warm spot for 1 to 2 hours, until bubbly and risen.
Meanwhile, I grease small heatproof dishes or muffin tins with neutral oil.
After fermentation, I stir the batter gently to remove large air bubbles and pour it into the prepared molds, filling each about 80% full.
I steam the cakes over high heat for 12 to 15 minutes, until a toothpick comes out clean.
After letting them cool slightly, I remove them from the molds and enjoy warm or at room temperature.
Servings and timing
Servings: 6 rice cakes
Prep Time: 10 minutes (plus 1–2 hours fermentation)
Cooking Time: 15 minutes
Total Time: Around 1 hour 25 minutes
Calories per cake: ~110 kcal
Variations
I sometimes add a few drops of vanilla or pandan extract to the batter for extra aroma.
For a more pronounced chew, I increase the tapioca starch slightly.
I’ve tried using brown sugar for a deeper flavor—it works beautifully.
I can even mix in a handful of sweet red beans or raisins for a twist.
If I want mini versions, I use silicone cupcake molds and adjust steaming time slightly shorter.
Storage/Reheating
I store leftover rice cakes in an airtight container at room temperature for up to 1 day, or in the fridge for up to 3 days. To reheat, I steam them for a few minutes until warm and soft again. Microwaving also works, but I place a damp paper towel over them to keep the moisture in.
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FAQs
What gives these rice cakes their chewy texture?
The combination of rice flour and optional tapioca starch, along with the steaming process and fermentation, gives these cakes their signature soft and chewy texture.
Can I skip the fermentation step?
I don’t recommend skipping it. Fermentation helps develop the flavor and texture. Without it, the cakes may turn out dense and flat.
Are these rice cakes gluten-free?
Yes, they are naturally gluten-free as long as all your ingredients (especially rice flour and tapioca starch) are certified gluten-free.
Can I make these without tapioca starch?
Absolutely. The tapioca starch is optional and only added for extra chewiness. I’ve made them many times with just rice flour and they still turn out soft.
What kind of pan should I use for steaming?
I like using small heatproof dishes, ceramic ramekins, or a muffin tin. Silicone cupcake molds also work well and make unmolding easier.
Conclusion
These Steamed Asian Rice Cakes are one of my favorite simple pleasures. With just a handful of ingredients and a bit of fermentation time, I can create soft, slightly sweet treats that are deeply comforting and full of tradition. Whether as part of a dim sum spread or a light homemade dessert, they’re always a hit in my kitchen.
📖 Recipe:
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Steamed Asian Rice Cakes
- Total Time: 1 hour 25 minutes
- Yield: 6 rice cakes
- Diet: Gluten Free
Description
Soft, chewy, and subtly sweet, these Steamed Asian Rice Cakes are a traditional Cantonese treat made with rice flour, sugar, and yeast. Naturally gluten-free and gently fermented, they make a light dessert or snack perfect with tea.
Ingredients
1 1/4 cups rice flour
1 tablespoon tapioca starch (optional for added chewiness)
1/2 teaspoon active dry yeast
1/4 cup hot water (about 110°F or 43°C)
3/4 cup lukewarm water
1/3 cup sugar
Neutral oil, for greasing pans
Instructions
- Dissolve the sugar in the hot water and let it cool slightly.
- In a large bowl, combine the rice flour and tapioca starch (if using).
- Add the sugar water and lukewarm water into the flour mixture and stir until smooth.
- In a small bowl, dissolve the yeast in a bit of lukewarm water and let it sit until frothy.
- Pour the activated yeast mixture into the batter and mix well.
- Cover the bowl with a clean towel and ferment in a warm spot for 1 to 2 hours, until bubbly and risen.
- Grease small heatproof dishes or muffin tins with neutral oil.
- Stir the fermented batter gently to remove large air bubbles and pour into the prepared molds, filling each about 80% full.
- Steam over high heat for 12 to 15 minutes, or until a toothpick inserted comes out clean.
- Let cool slightly before removing from molds. Enjoy warm or at room temperature.
Notes
Add a few drops of vanilla or pandan extract for extra aroma.
Increase tapioca starch slightly for a chewier texture.
Brown sugar can be used for a deeper flavor.
Mix in sweet red beans or raisins for a twist.
Use silicone cupcake molds for mini versions and reduce steaming time slightly.
Store in an airtight container at room temperature for up to 1 day, or refrigerate for up to 3 days.
To reheat, steam for a few minutes or microwave with a damp paper towel.
- Prep Time: 10 minutes (plus 1–2 hours fermentation)
- Cook Time: 15 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Cantonese
Nutrition
- Serving Size: 1 rice cake
- Calories: 110
- Sugar: 7g
- Sodium: 2mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg
