Description
Delicious Steamed Rice Cakes are a delightful Asian-inspired dessert or snack made with rice flour, coconut milk, and a hint of sweetness, perfect for those following a gluten-free and vegan diet.
Ingredients
Scale
Main Ingredients:
- 2 cups rice flour
- 1/2 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 cups coconut milk
- 1/2 teaspoon vanilla extract
Garnish:
- 1/4 cup shredded coconut for garnish (optional)
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the rice flour, sugar, baking powder, and salt.
- Add Wet Ingredients: Slowly pour in the coconut milk and vanilla extract, whisking until smooth and lump-free.
- Prepare Molds: Lightly grease small heatproof bowls, muffin molds, or silicone cups.
- Fill Molds: Divide the batter evenly among the molds, filling each about two-thirds full.
- Steam: Arrange the filled molds in a steamer basket lined with parchment or banana leaves. Steam over medium heat for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove from the steamer and let cool slightly before removing from molds. Sprinkle with shredded coconut if desired, and serve warm.
Notes
- For a colorful version, divide the batter and add natural food coloring or pandan extract.
- These cakes are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.
Nutrition
- Serving Size: 1 rice cake
- Calories: 140
- Sugar: 7 g
- Sodium: 90 mg
- Fat: 4 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
