Steamed Rice Cakes (Savoury) Recipe

Rice flour: This is the main ingredient that gives the rice cakes their unique texture and flavor.

Water: Used to mix with the rice flour to create the batter.

Salt: Enhances the flavor of the rice cakes.

Baking powder: Helps the rice cakes rise and become fluffy.

Vegetable oil: Adds moisture and helps in the steaming process.

When mixing the rice flour and water, ensure there are no lumps in the batter by using a whisk. This will help achieve a smooth and even texture in the steamed rice cakes. Additionally, when steaming, make sure the water in the steamer is boiling before placing the molds inside. This ensures that the batter starts cooking immediately, resulting in a better rise and fluffier texture.

• rice flour - Substitute with glutinous rice flour: This will give a chewier texture, which can be a delightful variation for steamed rice cakes.

• rice flour - Substitute with cornstarch: Cornstarch can be used to achieve a similar texture, though the flavor will be slightly different.

• water - Substitute with coconut milk: Coconut milk adds a rich, creamy flavor that complements the savory elements of the dish.

• water - Substitute with chicken broth: Using chicken broth instead of water will infuse the rice cakes with a savory depth of flavor.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami-rich flavor, enhancing the overall taste of the rice cakes.

• salt - Substitute with miso paste: Miso paste provides a salty and slightly fermented flavor, adding complexity to the dish.

• baking powder - Substitute with yeast: Yeast can be used to achieve a similar leavening effect, though it will require a longer resting time for the batter to rise.

• baking powder - Substitute with club soda: Club soda can act as a leavening agent due to its carbonation, helping to make the rice cakes light and fluffy.

• vegetable oil - Substitute with sesame oil: Sesame oil adds a nutty flavor that enhances the savory profile of the rice cakes.

• vegetable oil - Substitute with olive oil: Olive oil provides a rich, fruity flavor that can add a unique twist to the traditional recipe.

• Allow the steamed rice cakes to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled rice cakes in an airtight container. If stacking them, separate each layer with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3 days. For longer storage, freezing is recommended.
• To freeze, wrap each rice cake individually in plastic wrap or aluminum foil. This helps maintain their texture and prevents freezer burn.
• Place the wrapped rice cakes in a resealable freezer bag or airtight container. Label with the date to keep track of freshness.
• Frozen rice cakes can be stored for up to 2 months. When ready to eat, thaw them in the refrigerator overnight.
• Reheat the thawed rice cakes by steaming them for 5-10 minutes until heated through. Alternatively, you can microwave them on a microwave-safe plate covered with a damp paper towel for 1-2 minutes.
• Enjoy your steamed rice cakes warm, perhaps with a side of soy sauce or chili oil for added flavor.

• Steaming Method:

  1. Place a steamer basket over a pot of boiling water.
  2. Arrange the steamed rice cakes in the basket, ensuring they don't touch each other.
  3. Cover and steam for about 5-7 minutes until they are heated through.

• Microwave Method:

  1. Place the rice cakes on a microwave-safe plate.
  2. Cover them with a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking halfway to ensure they are evenly heated.

• Pan-Frying Method:

  1. Heat a non-stick skillet over medium heat and add a small amount of vegetable oil.
  2. Place the rice cakes in the skillet and cook for 2-3 minutes on each side until they are golden brown and heated through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the rice cakes on a baking sheet lined with parchment paper.
  3. Cover them loosely with aluminum foil to prevent drying out.
  4. Bake for 10-15 minutes until they are warmed through.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the rice cakes in the air fryer basket in a single layer.
  3. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Mixing bowl: A large bowl used to combine the rice flour, water, salt, and baking powder into a smooth batter.

• Measuring cups: Essential for accurately measuring the rice flour and water to ensure the correct consistency of the batter.

• Measuring spoons: Used to measure the salt, baking powder, and vegetable oil precisely.

• Whisk: Helps to mix the ingredients thoroughly, ensuring a smooth and lump-free batter.

• Small molds: Used to shape the rice cakes. These can be individual molds or a shallow dish for a larger cake.

• Steamer: A kitchen appliance or setup used to steam the batter, cooking it gently with steam heat.

• Toothpick: Used to check if the rice cakes are fully cooked by inserting it into the center and ensuring it comes out clean.

• Cooling rack: Allows the steamed rice cakes to cool slightly before removing them from the molds, preventing them from becoming soggy.

Prepare ingredients in advance: Measure and mix rice flour, water, salt, and baking powder ahead of time.

Use silicone molds: They make it easier to remove the rice cakes and clean up quickly.

Preheat the steamer: Start heating your steamer while you prepare the batter to save time.

Batch cooking: Steam multiple rice cakes at once if your steamer has enough space.

Cool quickly: Place the steamed rice cakes in a cool area to speed up the cooling process.