These steamed rice cakes are soft, chewy, and absolutely delicious, offering a traditional Asian treat that can be enjoyed as a snack, appetizer, or side dish. The dough is made from rice flour and tapioca starch, giving the cakes a satisfying texture. Once steamed, they are perfectly tender and ready to be enjoyed on their own or paired with dipping sauces like soy-vinegar or chili oil. These rice cakes are perfect for a quick homemade snack or for impressing your guests at a dinner party.
What makes these steamed rice cakes truly special is the unique method of steaming, which keeps them moist and chewy without being overly sticky. The flavor is subtle, yet the addition of dipping sauces or stir-frying them after steaming adds layers of complexity and deliciousness. Whether served with a hot bowl of stew or as a standalone dish, these rice cakes are sure to delight.
Ingredients for Steamed Rice Cakes:
For the Dough:
For Steaming:
Step-by-Step Instructions for Making Steamed Rice Cakes:
Part 1: Make the Dough
Combine Dry Ingredients: In a large mixing bowl, whisk together the rice flour, tapioca starch, sugar, and salt. Set aside.
Heat Water: Pour 1 ¾ cups of water into a saucepan and bring it to a boil, covered.
Mix Dough (Initial): Gradually pour about half of the hot boiling water into the bowl with the flour mixture. As you pour, stir continuously with a large fork, chopsticks, or a wooden spoon until the water is absorbed.
Finish Mixing: Gradually mix in the remaining hot water, continuing to stir until all the water is absorbed. If there's still a lot of loose flour, drizzle in 1-2 tablespoons of room temperature water at a time and stir.
Cool and Knead: Let the dough cool for 2-3 minutes, stirring occasionally to release steam. Once cool enough to touch (or wear gloves), begin kneading the dough. Work until nearly all the loose flour is incorporated into a single clump. Wipe the dough along the sides of the bowl to pick up any stray flour.
Final Knead: Transfer the dough to a clean counter or work surface. Knead for another 2-3 minutes. The dough should feel slightly tacky but not overly sticky. If it's too sticky, knead in 1-2 tablespoons more rice flour. If too dry, add a small drizzle of water. Shape the dough into a smooth disc.
Part 2: Shape and Cut the Dough
Divide Dough: Divide the dough into 8 equal pieces (each should weigh about 90-100 grams). Keep one piece out and cover the remaining 7 pieces in the bowl with a towel to prevent drying.
Roll into Ropes: Take one piece of dough and shape it into a short, thick log. Lay it lengthwise on your work surface. Starting from the middle, roll the dough outwards with your hands to create a long rope, about 16 inches long and just over ½ inch in diameter. Set aside.
Continue Rolling: Repeat this process for 3 more pieces of dough, so you have 4 long ropes.
Cut Rice Cakes: Line up the 4 dough ropes and cut them crosswise into 2-inch pieces. The dough might stick to your knife a little. Transfer these cut rice cakes to a large baking sheet and cover them with a towel.
Repeat and Arrange: Continue shaping and cutting the remaining dough pieces. If any dough starts to dry, knead it again until smooth before rolling. Line your plates or small pans with parchment paper to prevent sticking. Arrange the cut rice cakes in rows on the lined plates. Cover them with a towel until ready to steam.
Part 3: Steam the Cakes
Set Up Steamer: Fill your wok with about 1 ½ inches of water and bring it to a boil. Place the steaming rack in the center of the wok.
First Batch: Carefully lower one of the plates with rice cakes onto the steaming rack. Cover the wok with its lid (if you have a glass lid, tie a towel underneath to catch condensation). Steam on high heat for 10-11 minutes.
Check for Doneness: Remove the plate and let the rice cakes cool on the counter. To check if they're cooked through, slice one open – there should be no solid white spots in the center.
Second Batch: If the water level in the wok is low, add more. Place the second batch of rice cakes on the steaming rack, cover, and steam for another 10-11 minutes. Remove and let cool.
Make sure to chill the dough well before steaming. This helps it hold its shape during the steaming process. If you prefer a spicier dish, these rice cakes are excellent with chili oil or peanut sauce. You can also freeze these rice cakes; simply steam them, cool, and store in an airtight container for up to 3 months. To reheat, soak them in boiling water for a few minutes.
[cooked-sharing]
8 servings
1 rice cake
- Amount per serving
- Calories311
- % Daily Value *
- Total Fat 0.8g2%
- Saturated Fat 0.2g1%
- Trans Fat 0g
- Monounsaturated Fat 0g
- Polyunsaturated Fat 0g
- Cholesterol 0mg
- Sodium 388mg17%
- Total Carbohydrate 73g27%
- Dietary Fiber 1.4g5%
- Total Sugars 2.2g
- Includes 0g Added Sugars0%
- Protein 3.3g
- Vitamin A 0mcg0%
- Vitamin C 0mg0%
- Calcium 0mg0%
- Iron 0mg0%
- Potassium 0mg0%
- Vitamin D 0mcg0%
- Vitamin E 0mg0%
- Vitamin K 0mcg0%
- Thiamin 0mg0%
- Riboflavin 0mg0%
- Niacin 0mg0%
- Vitamin B6 0mg0%
- Folate 0mcg0%
- Vitamin B12 0mg0%
- Biotin 0mcg0%
- Pantothenic Acid 0mg0%
- Phosphorus 0mg0%
- Iodine 0mcg0%
- Magnesium 0mg0%
- Zinc 0mg0%
- Selenium 0mcg0%
- Copper 0mg0%
- Manganese 0mg0%
- Chromium 0mcg0%
- Molybdenum 0mcg0%
- Chloride 0mg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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