Chinese Steamed Rice Cake
Relive your childhood memories in Chinatown by making this sponge cake with only 4 ingredients: rice flour, sugar, water, and yeast.
Equipment
- Pot (to heat the batter)
- Whisk(to mix the batter)
- Heat-resistant mixing bowl (to heat and mix the batter)
- Cling film
- Steam-resistant container (to steam the batter)
- Steamer (Alternatively, improvise using a pan or pot with a lid, a steam-proof bowl, and a steamer stand)
- Knife and chopping board
Ingredients
Batter
- 200 g rice flour
- 120 g white sugar
- 350 ml water
Yeast Mixture
- 3 g yeast
- 30 g room-temperature water
Instructions
Prepare The Batter
- Add rice flour, sugar, and water in a bowl.
- Whisk until smooth. (The batter should be smooth and thin without any lumps.)
- Place the bowl in a pan with water and heat over medium-low fire for 5 minutes. Stir continuously.
- After heating, remove it from the pan and let it cool.
Activate The Fermentation Process
- Combine the yeast and water in a bowl and mix well.
- When the batter is cool, add the yeast mixture and mix well.
- Then, cover the bowl with a cling film.
- Let it ferment at room temperature for 1 to 2 hours until bubbles are formed.
Steam The Batter
- Once the fermentation process is done, pour the batter into your chosen plate for steaming.
- Then, steam for 20 minutes on high heat. (The steaming time may depend on how thick the rice cake is. The thicker it is, the more time you need to cook. Use the toothpick test to know when it's ready. DO NOT OVERCOOK or it will turn out dry and hard.)
- After steaming, allow it to cool completely.
- Lastly, cut the rice cake into your desired size and shape.
- Enjoy the sweet and chewy steamed rice cakes on any occasion.
Nutrition
Calories: 301kcalCarbohydrates: 70gProtein: 3gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gSodium: 5mgPotassium: 46mgFiber: 1gSugar: 30gVitamin C: 0.003mgCalcium: 8mgIron: 0.2mg
Tried this recipe?Let us know how it was!