Steaming Rice Cakes
The secret to a successful rice cake lies in the hydration of the flour. If it is too dry, the cake will crumble; too wet, and it becomes a dense, gummy paste.
Master the texture of damp sand
Before steaming, rub the flour and water between your palms to ensure no large lumps remain. You want the texture to resemble wet beach sand.
- bamboo steamer
- fine-mesh sieve
- heat-proof ramekins or mold
- parchment paper
What goes in.
- 2 cupsglutinous rice flour
- 3/4 cupwarm water
- 2 tbspgranulated sugar (optional)
Aeration is mandatory
Forgetting to push your flour mixture through a fine-mesh sieve results in hard, floury pockets. This step creates the necessary lightness for the steam to circulate through the cake.
The method.
Hydrate the flour
In a wide bowl, whisk together the rice flour and sugar. Gradually drizzle in the water, using your fingers to stir in a circular motion until the mixture is uniformly damp.
Aerate
Press the damp flour through a fine-mesh sieve into a clean bowl. Do not press hard; let it fall through naturally to keep it airy.
Prepare molds
Line your molds with parchment paper. Gently spoon the flour mixture into the molds without packing it down. Level the top with a flat spatula.
Steam
Bring a pot of water to a rolling boil. Place the molds in the bamboo steamer and cover. Steam on medium-high heat for 20 to 25 minutes.
Cool
Remove the molds from the steamer and let them sit for 5 minutes before unmolding. The cakes will firm up as they shed excess steam.
Other turns to take.
Sweet Red Bean
Place a thin layer of sweetened red bean paste in the center of the mold, covering it with more flour mixture before steaming.
Coconut Infusion
Replace one-quarter of the water with thick coconut milk for a richer finish.
When it doesn't go to plan.
Test for doneness by inserting a toothpick into the center; it should come out clean without wet flour clinging to it.
Cover the steamer lid with a kitchen towel to prevent condensation from dripping onto the cakes, which creates soggy spots.
Steam only one layer at a time to ensure even heat distribution.
The ones that keep coming up.
Why is my rice cake crumbly?
The flour was likely too dry. Next time, add a teaspoon more water until the mixture holds its shape when squeezed in your fist.
Can I use regular long-grain rice flour?
No, you must use glutinous rice flour (often labeled as sweet rice flour) to get the signature chewy texture.
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