Steamed Rice Cakes
Soft and fluffy steamed rice cakes infused with coconut milk, perfect for any occasion.
Ingredients
Main ingredients
- 220 g rice flour 1 & 3/4 cups
- 40 g tapioca starch 1/4 cup
- 200 ml coconut milk 1/2 can
- 100 g sugar 1/2 cup
- 180 ml warm water 3/4 cup
- 3.5 g instant dry yeast 1 & 1/4 tsp
Instructions
Preparation
- Combine all the ingredients in a bowl and mix thoroughly until you have a smooth batter.
- Cover the bowl and let the mixture ferment in a warm area for 1-2 hours until it becomes bubbly.
Cooking
- Boil a pot of water and place silicone molds into the steamer to warm them up.
- Once the molds are hot, give the fermented batter a good stir, and carefully pour it into the molds.
- Steam the cakes for 10-15 minutes, covering the lid with a kitchen towel to prevent water droplets from falling onto the cakes.
Serving
- Once the cakes are done steaming, remove them from the molds and enjoy them warm or cooled.
Notes
These rice cakes are delicious on their own or served with toppings like grated coconut, jam, or syrup. For extra flair, sprinkle some powdered sugar on top.