Steamed Sweet Rice Cakes
Sweet rice cakes rely on the distinct elasticity of glutinous rice flour. You mix the flour with sugar and warm water until it reaches the texture of wet sand, steam it in small molds until set, and finish with a dusting of shredded coconut or a drizzle of syrup.
Texture is everything
The moisture level is the only real hurdle; if the mixture is too dry, the cakes will crumble, but too much water makes them gummy.
- bamboo steamer
- fine-mesh sieve
- silicone molds or small ramekins
- mixing bowl
What goes in.
- 2 cupsglutinous rice flour
- 1/2 cupgranulated sugar
- 3/4 cupwarm water
- 1/2 cupfreshly shredded coconut
Aerating the Flour
Push the flour-sugar-water mixture through a fine-mesh sieve before steaming. This breaks up clumps and ensures the steam travels evenly through the cakes for a consistent, light texture.
The method.
Prepare the dry base
Whisk the rice flour and sugar together in a large bowl.
Hydrate the flour
Add the warm water one tablespoon at a time, rubbing the flour with your fingertips until it feels like damp beach sand. Do not knead it into a dough.
Sieve the mixture
Press the mixture gently through a fine-mesh sieve into a clean bowl. Avoid pressing hard; just let the crumbs fall through.
Fill the molds
Loosely fill your silicone molds with the sieved mixture. Do not pack it down, or the center will remain dense.
Steam
Place the molds into a preheated bamboo steamer over boiling water. Cover and steam for 15 minutes.
Cool
Remove from the heat and let them sit for two minutes before popping them out of the molds.
Other turns to take.
Brown Sugar Infusion
Replace granulated sugar with dark brown sugar for a deeper, molasses-like profile and a darker color.
Sesame Topped
Press toasted black sesame seeds into the top of the cakes immediately after steaming.
When it doesn't go to plan.
Test the hydration by squeezing a small handful; it should hold its shape but crumble with a light poke.
If using a bamboo steamer, line it with parchment paper that has holes punched in it to allow steam circulation.
Serve these warm, as glutinous rice flour firms up significantly once fully cooled.
The ones that keep coming up.
Can I use regular rice flour instead?
No. Regular rice flour lacks the starch content needed to create the signature chewy, elastic texture of these cakes.
How do I store them?
Keep them in an airtight container at room temperature for one day. If they harden, steam them again for three minutes to revive the texture.
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