Description
These delicious steamed rice cakes are a delightful Asian-inspired dessert that are gluten-free and vegan. They are light, fluffy, and subtly sweet, making them a perfect treat for any occasion.
Ingredients
Scale
Main Ingredients:
- 1 cup rice flour
- 1/4 cup tapioca starch
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
Additional Ingredients:
- 3/4 cup water
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- food coloring (optional)
- vegetable oil for greasing molds
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the rice flour, tapioca starch, sugar, baking powder, and salt.
- Add Wet Ingredients: Slowly add the water and vanilla extract while stirring continuously until you get a smooth, pourable batter.
- Add Color (Optional): If desired, divide the batter and add food coloring to make colorful rice cakes.
- Grease Molds: Lightly grease small silicone molds or cupcake cups with oil.
- Fill Molds: Fill each mold about 3/4 full with batter.
- Steam: Prepare a steamer by bringing water to a boil, then reduce to a gentle simmer. Place the molds in the steamer, cover, and steam for 12–15 minutes or until the cakes are cooked.
- Cool and Serve: Let the cakes cool for a few minutes before removing from the molds. Serve warm or at room temperature.
Notes
- These rice cakes are gluten-free and can be naturally colored using fruit or vegetable powders.
- Best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Reheat by steaming or microwaving briefly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Asian
Nutrition
- Serving Size: 1 small cake
- Calories: 80
- Sugar: 8g
- Sodium: 50mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg
