Description
These steamed rice cakes offer a wonderfully soft and airy texture, achieved through gentle preparation. Each cake presents a subtly sweet and comforting flavor, making it a versatile accompaniment to various dishes or a delightful light snack. The steaming process ensures a moist and tender crumb, perfect for a satisfying bite.
Ingredients
Scale
- 1 ½ cups fine rice flour
- ½ cup warm water (105-115°F / 40-46°C)
- 1 teaspoon active dry yeast
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- 1 tablespoon neutral oil, for greasing molds
Instructions
- In a small bowl, combine the warm water, yeast, and 1 teaspoon of the sugar. Stir gently and let it sit for 5-10 minutes until foamy, indicating the yeast is active.
- In a large mixing bowl, combine the rice flour, remaining sugar, and salt.
- Pour the activated yeast mixture into the dry ingredients. Mix well with a spoon or your hands until a smooth, thick batter forms. It should be similar to a thick pancake batter.
- Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1 to 2 hours, or until the batter has visibly expanded and appears bubbly.
- While the batter is rising, prepare your steamer. Fill the steamer pot with water and bring it to a boil. Lightly grease individual small ramekins or silicone molds (about 2-3 inches in diameter) with neutral oil.
- Once the batter has risen, gently stir it down. Spoon the batter into the prepared molds, filling each about two-thirds full. Do not overfill.
- Carefully place the filled molds into the steamer basket. Ensure there is enough space between them for steam to circulate.
- Steam the rice cakes over medium-high heat for 15-20 minutes, or until they are firm to the touch and a toothpick inserted into the center comes out clean.
- Remove the molds from the steamer and let the rice cakes cool slightly before carefully unmolding them. Serve warm or at room temperature.
Notes
Do not overfill the molds to ensure even cooking and a good rise.
Ensure your steamer water is at a rolling boil before placing the cakes in.
For best texture, serve these rice cakes fresh.
Store leftover rice cakes in an airtight container at room temperature for up to 1 day, or refrigerate for up to 3 days. Reheat gently by steaming or microwaving.
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
Nutrition
- Calories: 120 kcal
- Fat: 0.5 g
- Carbohydrates: 27 g
- Protein: 2 g