Steamed Rice Cake

This Steamed Rice Cake is a classic Asian treat known for its pillowy soft texture, gentle sweetness, and naturally fragrant aroma. Made with rice flour, pandan water, coconut milk, and yeast, it creates a beautifully risen cake with a tender, sponge-like crumb. The addition of red yeast rice powder gives it a stunning natural pink hue—making it perfect for holidays, tea time, special occasions, or everyday snacking.

This recipe is simple yet deeply traditional, highlighting natural ingredients and the art of steaming. If you love Asian desserts or want to try something new and delicious, this steamed rice cake will become a favorite!

Why You’ll Love This Steamed Rice Cake

• Soft & Fluffy Texture: Perfect airy rise thanks to the yeast fermentation.
• Naturally Colored: Red yeast rice powder gives a beautiful natural pink tone.
• Fragrant & Flavorful: Pandan water and coconut milk add authentic Southeast Asian flavor.
• Budget-Friendly: Made from minimal and affordable ingredients.
• No Oven Needed: A completely steamed dessert—great for any kitchen setup.

Ingredients

Steamed Rice Cake Batter

• 250 g rice flour
• 320 ml pandan water (see instructions below)
• 80 g coconut milk
• 140 g caster sugar
• 1 teaspoon red yeast rice powder
• 1 teaspoon instant yeast
• 2 pandan leaves
• Pinch of salt

Instructions

1. Prepare the Pandan Water

• Boil 350 ml water with pandan leaves.
• Turn off the heat and let it steep for 10 minutes.
• Measure 320 ml of this pandan water and transfer to a mixing cup.

2. Mix the Base Liquid

• Add red yeast rice powder and caster sugar to the warm pandan water.
• Stir until the sugar fully dissolves.
• Allow the mixture to cool until lukewarm.

3. Activate and Add Yeast

• When the mixture is no longer hot, add instant yeast and stir to combine.

4. Add the Rice Flour

• Sift in the rice flour and whisk until smooth and fully incorporated.
• Cover and ferment for 1 hour 30 minutes or until doubled in volume.

5. Enrich the Batter

• Add coconut milk and a pinch of salt.
• Gently mix until smooth.

6. Preheat the Steamer

• Place empty steaming cups into your steamer.
• Heat over medium heat to pre-warm the cups (this helps the batter rise beautifully).

7. Steam the Rice Cakes

• Reduce heat to low and fill preheated cups almost to the top with batter.
• Increase to high heat, cover, and steam for 20 minutes.
• Avoid opening the lid during steaming to prevent collapse.

8. Cool and Serve

• Let the cakes cool completely before gently removing from the cups.
• Serve fresh or enjoy slightly chilled.

Tips / Storage / FAQs

Tips

• Temperature Matters: Make sure the liquid is warm—not hot—before adding yeast.
• Fermentation Time Varies: Cooler kitchens may need extra rise time.
• Use Fresh Pandan Leaves: They give the best aroma and color infusion.
• Smooth Batter: Sift rice flour to avoid lumps for smoother cakes.
• Steamer Consistency: Keep steam strong for even, fluffy rise.

Storage

• Store in an airtight container at room temperature for up to 2 days.
• Refrigerate for up to 5 days; re-steam to refresh texture.
• Not ideal for freezing (texture becomes dense).

FAQs

Can I skip the red yeast rice powder?
Yes—your rice cakes will remain white but just as delicious.

Can I use coconut cream instead of coconut milk?
Yes, but dilute with a little water to maintain the correct consistency.

Why didn’t my rice cakes rise?
The yeast may have died from hot liquid, or fermentation didn’t occur long enough.

Can I use muffin cups or silicone molds?
Absolutely—they work well and release the cakes easily.

Final Thoughts

This Steamed Rice Cake recipe combines tradition with simple ingredients to create a fluffy, fragrant, and beautifully colored dessert. It’s perfect for celebrations, snacks, and sharing with loved ones. With a little patience during fermentation and steaming, you’ll achieve bakery-quality results right at home.

📖 Recipe