This homemade Steamed Rice Cake recipe yields a perfectly soft, fluffy, and lightly sweet dessert that is a beloved treat across many cultures. If you’ve ever dreamed of creating those classic, springy rice cakes from your favorite Asian bakery, you’ve come to the right place. This guide is designed to be foolproof, walking you through every step to achieve a wonderfully tender crumb and a subtly sweet flavor. It’s simpler than you think and incredibly rewarding.
The beauty of a great Steamed Rice Cake lies in its delicate texture. It’s all about activating the yeast correctly and allowing the batter to ferment just enough to create the signature honeycomb-like structure inside. We are breaking down the science and technique so you can get it right on the very first try.
What is a Steamed Rice Cake?
A Steamed Rice Cake is a soft, spongy cake made from a fermented batter of rice flour and sugar. Known by many names depending on the country—such as Bánh Bò in Vietnam or Puto in the Philippines—the core concept remains the same: a simple batter is leavened and steamed rather than baked. This cooking method results in a uniquely moist, tender, and slightly chewy texture that is unlike any oven-baked cake.
Why You’ll Love This Steamed Rice Cake Recipe
- Incredibly Fluffy Texture: We’ve perfected the ratios and fermentation time to guarantee a soft, airy, and wonderfully springy crumb every single time.
- Simple, Accessible Ingredients: You only need a handful of pantry staples like rice flour, sugar, yeast, and water. No complicated or hard-to-find items required.
- Subtly Sweet Flavor: This cake is pleasantly sweet, making it a perfect light dessert or snack that won’t overwhelm your palate.
- Versatile and Fun: This base recipe is a fantastic starting point for adding your own flavors. For a richer taste, check out our delicious Caramel Bourbon Bread Pudding.
Ingredients You’ll Need
Achieving the perfect texture starts with the right ingredients. Here’s what you’ll need:
- Rice Flour: This is the star of the show. Be sure to use regular white rice flour, not glutinous or sweet rice flour, for that classic cake texture.
- Active Dry Yeast: This is our leavening agent. It creates the bubbles that make the cake light and airy.
- Sugar: Provides sweetness and feeds the yeast, helping it activate and create a beautiful rise.
- Warm Water: Crucial for activating the yeast. Ensure it’s lukewarm—not too hot, not too cold.
- Coconut Milk: Adds a hint of richness, fat, and a lovely, subtle flavor to the cake.
- A Pinch of Salt: Balances the sweetness and enhances the overall flavor.
- Cooking Oil: For greasing the pan to prevent the cake from sticking.
Essential Equipment
You don’t need much fancy equipment to make a delicious Steamed Rice Cake. Here are the basics:
- Steamer: A multi-level bamboo or stainless steel steamer is ideal. You can also rig one by placing a wire rack inside a large pot with a lid.
- Mixing Bowls: You’ll need one for activating the yeast and another for mixing the batter.
- Cake Pan: A round 8-inch cake pan or a collection of small bowls or molds works perfectly.
- Whisk: For ensuring the batter is smooth and lump-free.
How to Make Steamed Rice Cake (Step-by-Step)
Follow these simple steps for a perfect result.
Step 1: Activate the Yeast
In a small bowl, combine the warm water, active dry yeast, and one tablespoon of sugar. Stir gently and let it sit for about 5-10 minutes. The mixture should become frothy and bubbly, which indicates the yeast is active and ready to go.
Step 2: Prepare the Batter
In a large mixing bowl, whisk together the rice flour, the remaining sugar, and the salt. Create a well in the center and pour in the activated yeast mixture and the coconut milk. Whisk everything together until you have a smooth, lump-free batter. The consistency should be similar to a thin pancake batter.
Step 3: Ferment the Batter
Cover the bowl with a clean cloth or plastic wrap and place it in a warm, draft-free spot. Let the batter ferment for 1 to 2 hours. The fermentation time is key; you’ll know it’s ready when the batter has doubled in size and is covered in small bubbles.
Step 4: Prepare the Steamer
While the batter is fermenting, prepare your steamer. Fill the bottom of your steamer pot with a few inches of water and bring it to a rolling boil. Lightly grease your cake pan or molds with a neutral cooking oil.
Step 5: Steam the Cake
Once fermented, give the batter a gentle stir to deflate some of the larger air bubbles. Pour the batter into your greased pan, filling it about three-quarters of the way to the top. Carefully place the pan into the preheated steamer. Steam for 20-25 minutes for an 8-inch pan, or 12-15 minutes for smaller, individual molds. For another great comfort food recipe, try these amazing Fluffy Dinner Rolls.
Pro Tips for the Perfect Texture
- Don’t Over-ferment: Over-fermenting can lead to a sour taste and a gummy texture. Stick to the 1-2 hour window and watch for the visual cues (doubled in size, lots of bubbles).
- Ensure a Rolling Boil: The steamer must be very hot and full of steam when you put the cake in. This initial blast of heat helps the cake rise properly.
- Avoid Peeking: Don’t open the steamer lid while the cake is cooking, as the drop in temperature can cause it to collapse.
- Cool Completely: Let the Steamed Rice Cake cool down completely before slicing. This allows the structure to set properly, ensuring clean, neat slices.
Flavor Variations to Try
This simple Steamed Rice Cake recipe is a wonderful canvas for other flavors. Here are a few popular ideas:
- Pandan: Add a teaspoon of pandan extract to the batter for a vibrant green color and a lovely, fragrant flavor common in Southeast Asian desserts.
- Ube (Purple Yam): Incorporate ube extract or ube halaya into the batter for a stunning purple hue and a unique, delicious taste.
- Cheese: For a Filipino Puto style cake, top the cakes with a small slice of cheese before steaming for a sweet and savory twist.
If you’re looking for more savory options to pair with your desserts, our Chicken Bacon Ranch Sliders are always a crowd-pleaser.
How to Store and Reheat
Store your Steamed Rice Cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. The cake will firm up in the fridge. To restore its soft, fluffy texture, simply re-steam it for 5-7 minutes until it’s soft and warm again.
Troubleshooting Common Issues
- Why is my cake dense or gummy? This is usually caused by under-fermentation (not enough bubbles to lighten it) or over-fermentation (the structure collapsed). It can also happen if your yeast was not properly activated.
- Why does my cake have a sour taste? A sour taste is a clear sign of over-fermentation. Reduce the fermenting time, especially if you live in a very warm climate.
- Why did my cake collapse in the middle? This typically happens if the steamer wasn’t hot enough when the cake went in, or if the lid was opened during the steaming process.
Frequently Asked Questions About Steamed Rice Cake
Absolutely! This is a wonderful base recipe for customization. Popular additions include pandan extract for a fragrant flavor and green color, ube (purple yam) extract, or even topping it with cheese before steaming for a sweet and savory twist.
No, you cannot substitute all-purpose flour for rice flour in this recipe. All-purpose flour contains gluten, which will result in a completely different, denser texture. The unique spongy, slightly chewy quality of a steamed rice cake comes specifically from rice flour.
The cake is fully cooked when a toothpick or skewer inserted into the center comes out clean, with no wet batter attached. The surface should also look set and feel firm to a light touch.
A classic steamed rice cake is made from a few simple ingredients: rice flour (not glutinous), sugar, water, yeast for leavening, and often a bit of coconut milk for richness and flavor.
A gummy or dense texture is typically caused by issues with fermentation. It can be either under-fermented, meaning not enough air bubbles were created, or over-fermented, which causes the structure to collapse. Also, ensure your yeast is active and fresh.
More Dessert Recipes You’ll Love
If you enjoyed this recipe, be sure to share it on Pinterest! We love seeing your creations. Let us know in the comments how your Steamed Rice Cake turned out and if you tried any fun variations.
Steamed Rice Cake Recipe
Steamed Rice Cake Recipe (Soft & Fluffy)
Ingredients
Equipment
Instructions
- In a small bowl, combine the warm water, active dry yeast, and 1 tablespoon of the sugar. Stir gently and let it sit for 5-10 minutes until frothy.
- In a large bowl, whisk together the rice flour, remaining sugar, and salt. Pour in the yeast mixture and coconut milk. Whisk until the batter is smooth.
- Cover the bowl and let the batter ferment in a warm place for 1-2 hours, or until it has doubled in size and is bubbly.
- Bring water to a rolling boil in a steamer. Lightly grease an 8-inch round cake pan.
- Gently stir the batter to deflate large bubbles. Pour it into the greased pan. Steam over high heat for 20-25 minutes, or until a skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before removing and slicing.
Notes
The fermentation time may vary depending on the ambient temperature of your room.
Store leftovers in an airtight container and re-steam to soften.
