Rice Flour Cake (Steamed) Recipe

Rice flour: A gluten-free flour made from finely milled rice, providing a unique texture and lightness to the cake.

Sugar: Adds sweetness to the cake, balancing the mild flavor of the rice flour.

Water: Helps to combine the ingredients and create a smooth batter.

Baking powder: A leavening agent that helps the cake rise and become fluffy during steaming.

When preparing the batter for the rice flour cake, ensure that you gradually add water while whisking continuously. This helps to prevent lumps from forming and results in a smoother mixture. Additionally, make sure to grease the cake pan thoroughly to prevent the cake from sticking, which will make it easier to remove once steamed. For an even texture, you can sift the rice flour and baking powder together before mixing with the sugar.

• Rice flour - Substitute with glutinous rice flour: Provides a similar texture but with a slightly stickier consistency, which can be desirable in some steamed cakes.

• Rice flour - Substitute with all-purpose flour: Will result in a denser cake and a different texture, but still works as a substitute.

• Sugar - Substitute with honey: Adds a different flavor profile and moisture to the cake, but adjust the amount since honey is sweeter than sugar.

• Sugar - Substitute with coconut sugar: Provides a caramel-like flavor and is less processed, making it a healthier alternative.

• Water - Substitute with coconut milk: Adds a rich, creamy texture and a subtle coconut flavor to the cake.

• Water - Substitute with almond milk: Offers a nutty flavor and can be used for a dairy-free alternative.

• Baking powder - Substitute with baking soda and cream of tartar: Mix ¼ teaspoon baking soda with ½ teaspoon cream of tartar to replace 1 teaspoon baking powder, providing the same leavening effect.

• Baking powder - Substitute with self-rising flour: Contains baking powder already, so adjust the recipe to account for the flour substitution.

• Allow the rice flour cake to cool completely at room temperature before storing. This prevents condensation, which can make the cake soggy.
• Wrap the cake tightly in plastic wrap or aluminum foil to keep it fresh. Ensure there are no air pockets to maintain its moisture.
• Place the wrapped cake in an airtight container or a resealable plastic bag. This adds an extra layer of protection against drying out or absorbing other odors from the fridge.
• Store the cake in the refrigerator if you plan to consume it within 3-4 days. The cool temperature helps maintain its texture and flavor.
• For longer storage, freeze the cake. Cut it into individual slices before freezing for easier thawing and serving.
• Wrap each slice in plastic wrap, then place them in a single layer on a baking sheet. Freeze until solid, about 1-2 hours.
• Transfer the frozen slices to a resealable plastic bag or airtight container. Label with the date to keep track of freshness.
• To thaw, remove the desired number of slices from the freezer and let them sit at room temperature for about 1-2 hours. Alternatively, you can microwave each slice for 20-30 seconds on a low setting.
• Enjoy the rice flour cake as is, or reheat it gently by steaming for a few minutes to restore its original texture and warmth.

• Steaming Method

  1. Fill a steamer with water and bring it to a gentle boil.
  2. Place the leftover rice flour cake on a heatproof plate.
  3. Steam for about 5-10 minutes or until the cake is heated through.
  4. Let it cool slightly before serving.

• Microwave Method

  1. Place a slice of the rice flour cake on a microwave-safe plate.
  2. Cover it with a damp paper towel to retain moisture.
  3. Microwave on medium power for 30-60 seconds, checking halfway through.
  4. Let it sit for a minute before enjoying.

• Oven Method

  1. Preheat your oven to 300°F (150°C).
  2. Wrap the rice flour cake in aluminum foil to prevent it from drying out.
  3. Place it on a baking sheet and heat for 10-15 minutes.
  4. Remove from the oven and let it cool slightly before serving.

• Pan Method

  1. Heat a non-stick pan over low heat.
  2. Place the rice flour cake slices in the pan.
  3. Cover with a lid and heat for 2-3 minutes on each side.
  4. Remove from the pan and let it cool slightly before serving.

• Mixing bowl: Use this to combine the rice flour, sugar, and baking powder.

• Whisk: This will help you gradually mix the water into the dry ingredients until smooth.

• Cake pan: Pour the batter into this greased pan for steaming.

• Steamer: Essential for steaming the cake for 30 minutes.

• Toothpick: Use this to check if the cake is done by inserting it into the center; it should come out clean.

• Cooling rack: Place the cake on this after steaming to let it cool before slicing and serving.

Pre-measure ingredients: Measure rice flour, sugar, and baking powder in advance to save time during preparation.

Use a whisk: A whisk helps to quickly achieve a smooth batter when combining water with the dry ingredients.

Grease the pan ahead: Grease the cake pan before starting to mix the batter to streamline the process.

Boil water in advance: Start boiling water in the steamer while preparing the batter to reduce waiting time.

Cool quickly: Place the steamed cake on a wire rack to cool faster before slicing and serving.