Steamed Sweet Rice Cakes
These cakes rely on the specific starch of glutinous rice flour to create a distinct, chewy texture that resists snapping. They are steamed until the opaque white batter transforms into a translucent, firm, and slightly elastic bite.
The flour defines the structure.
Use genuine glutinous rice flour—often labeled as sweet rice flour. Standard white rice flour will not set with the necessary chew.
- steamer basket
- heat-proof mixing bowl
- parchment paper
- wisk
What goes in.
- 2 cupsglutinous rice flour
- 1/2 cupgranulated sugar
- 1 cupcoconut milk
- 1/4 cupwater
- 1/2 tspsalt
Managing condensation
Wrap your steamer lid in a clean kitchen towel before placing it on the pot. This prevents dripping condensation from pockmarking the smooth surface of the cakes.
The method.
Mix the dry
Whisk the glutinous rice flour, sugar, and salt in a bowl until there are no clumps.
Form the batter
Slowly pour in the coconut milk and water, stirring constantly until the mixture is completely smooth and resembles thin pancake batter.
Prepare the molds
Line your small ramekins or a shallow steaming tray with parchment paper to ensure easy removal.
Steam
Pour the batter into molds and steam over high heat for 20 to 25 minutes. You know they are done when the batter is no longer white but has turned semi-translucent and firm to the touch.
Cool
Let them rest in the steamer with the lid off for 5 minutes before unmolding.
Other turns to take.
Toasted Sesame
Fold in a tablespoon of toasted black sesame seeds for a nutty contrast.
Infused
Steep a pandan leaf in the coconut milk while warming it to add a grassy, floral aroma.
When it doesn't go to plan.
Use a fine-mesh strainer if you see any lumps in the batter before steaming.
Do not overfill the molds; these cakes rise slightly, so leave a quarter-inch of space at the top.
If the cakes are too sticky to handle, let them cool to room temperature; they firm up significantly once cold.
The ones that keep coming up.
Can I use regular rice flour?
No. The starch profile is different and the result will be crumbly rather than chewy.
How should I store these?
Keep them in an airtight container at room temperature. They are best eaten within two days.