Steamed Rice Cake
Make this fluffy and fragrant Steamed Rice Cake with pandan, coconut milk, and red yeast rice powder. A simple Asian dessert that’s naturally colored and steamed to perfection.
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
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.
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.
Activate and Add Yeast
- When the mixture is no longer hot, add instant yeast and stir to combine.
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.
Enrich the Batter
- Add coconut milk and a pinch of salt.
- Gently mix until smooth.
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).
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.
Cool and Serve
- Let the cakes cool completely before gently removing from the cups.
- Serve fresh or enjoy slightly chilled.
Notes
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.