Description
Learn how to make delicious fluffy steamed rice cakes at home with this easy recipe. Perfect for a tasty snack or light meal. Click here to get cooking!
Ingredients
Scale
- 250 g (8.8 oz) water milled rice flour
- 50 g (1.8 oz) plain flour
- 120 g (4.2 oz) to 150 g (5.3 oz) sugar
- 210 ml (7/8 cups) hot water
- 5 g (0.2 oz) instant yeast
- Oil for brushing
Instructions
- Dissolve the sugar in the hot water and let it cool until it reaches a warm or room temperature, ensuring it stays below 38°C.
- In a large bowl, combine the rice flour, plain flour, and yeast, then add the sugar solution and mix thoroughly.
- Allow the mixture to ferment for 2 to 4 hours, depending on the temperature. At room temperature of about 25-28°C, this usually takes around 2.5 hours, until you see many small bubbles and the batter has doubled in size.
- Lightly coat the moulds with oil, then fill them with the batter to about 80% of their capacity.
- Heat water in a wok until it boils, then steam the cakes over high heat for 20 minutes.
- After steaming, wait for 5 minutes before removing them from the heat, allow them to cool slightly, and take them out of the moulds while still warm.
- These cakes are best enjoyed warm; reheat them if necessary before serving.
Notes
- Ensure the hot water used for dissolving sugar is properly cooled before adding to the flour mixture to avoid killing the yeast.
- Allow sufficient time for the batter to ferment until doubled in size with numerous small bubbles for optimal texture in the cakes.
- Avoid overfilling the moulds with batter to allow room for expansion during steaming.
- Prep Time: 180 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Chinese
Nutrition
- Calories: 69 kcal
- Fat: 2g
- Protein: 3g
Keywords: rice flour cake, steamed cake, sugar liquid, instant yeast, ferment batter, warm serving
