Steamed Rice Cakes
These cakes are defined by their airy texture and slight tang. They are at their best when eaten warm, shortly after coming out of the steamer basket.
Patience creates the rise.
The batter requires a long, slow fermentation to develop the bubbles that give the cakes their signature texture. Do not rush the proofing phase.
- High-speed blender
- Large mixing bowl
- Bamboo steamer
- Small ceramic or silicone molds
- Cheesecloth
What goes in.
- 2 cupslong-grain white rice, soaked overnight
- 1/2 cupcooked white rice
- 1/2 cupgranulated sugar
- 1 tspinstant yeast
- 1 cupwater
Building the Honeycomb
The batter must reach a state where it is visibly active and filled with small, steady bubbles before pouring into molds. If you skip this, the cakes will be dense instead of light.
The method.
Blend the base
Drain your soaked rice and blend it with the cooked rice, sugar, yeast, and water until the mixture is completely smooth.
Proof the batter
Pour the mixture into a bowl, cover with a damp cloth, and let it sit in a warm spot for 10 to 12 hours. It is ready when the surface is covered in tiny bubbles.
Prepare the molds
Lightly oil your molds and arrange them inside the bamboo steamer.
Steam
Pour the batter into the molds, filling them three-quarters full. Steam over high heat for 15 minutes.
Cool
Remove the lid and let the cakes sit for 2 minutes before unmolding to prevent them from collapsing.
Other turns to take.
Coconut Infusion
Replace half of the water with thick coconut milk for a richer flavor profile.
Topped
Sprinkle toasted black sesame seeds or dried fruit on the surface of the batter just before steaming.
When it doesn't go to plan.
Ensure the water in your steamer is at a rolling boil before adding the molds.
If the cakes sink in the middle, the steamer was likely opened too early or the heat was too low.
Use a skewer to check the center; it should come out clean.
The ones that keep coming up.
Can I use rice flour instead of soaked rice?
It is possible, but blending fresh soaked rice provides a superior, more authentic texture.
How do I store leftovers?
Keep them in an airtight container at room temperature for one day, or freeze them and steam briefly to reheat.
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