Description
Soft, fluffy, and lightly sweet, this classic steamed rice cake delivers a pillowy crumb with gentle yeast aroma and a tender bite that pairs beautifully with tea or savory dishes.
Ingredients
- Rice flour, 2 cups
- Sugar, 1 cup
- Warm water, 1 1/2 cups
- Active dry yeast, 2 teaspoons
- Baking powder, 1 teaspoon
- Vegetable oil, 2 tablespoons
- Salt, 1/2 teaspoon
Instructions
- Prepare the steamer, grease heatproof molds or line with parchment, and bring water in the steamer to a steady simmer.
- In a mixing bowl, dissolve the sugar in warm water, sprinkle in the yeast, and let stand until foamy, about 5 to 10 minutes.
- Whisk in the rice flour and salt until the batter is smooth, cover, and let rest in a warm spot until bubbly and aerated, about 1 to 2 hours.
- Stir in the baking powder and vegetable oil, then pour the batter into the prepared molds, filling each about three quarters full.
- Steam over medium heat until set and a toothpick comes out clean, about 20 to 25 minutes for individual molds.
- Remove from the steamer, cool for 5 minutes, then run a thin spatula around the edges and unmold carefully.
- Serve warm and enjoy as is, or with grated coconut or alongside savory dishes.
Notes
- For even results, keep the steamer at a consistent medium heat to avoid dense spots.
- Wrap the steamer lid with a clean kitchen towel to prevent water from dripping onto the cakes.
- Add a few drops of pandan or vanilla extract for a fragrant twist.
- Reheat leftovers by re-steaming for 3 to 5 minutes to restore softness.
Nutrition
- Serving Size: 1 piece
- Calories: 180
- Sugar: 25 g
- Sodium: 125 mg
- Fat: 3.5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 0 mg
Keywords: steamed rice cake, rice flour cake, bai tang gao, puto, gluten free dessert, easy steamed cake