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Vietnamese Steamed Rice Cake

Deliciously Soft Vietnamese Steamed Rice Cake: A Cozy Treat

This easy-to-make Vietnamese Steamed Rice Cake is a delightful and gluten-free treat that captures nostalgic flavors in every bite.
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Prep Time 2 hours
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 2 hours 15 minutes
Servings: 12 cakes
Course: Dessert
Cuisine: Vietnamese
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

For the Batter
  • 1 cup Rice Flour This gluten-free flour provides the perfect structure for our cakes.
  • 1/2 cup Tapioca Starch Adds elasticity, ensuring your cake has that delightful chewiness.
  • 1 cup Granulated Sugar Sweetens the batter beautifully; consider brown sugar for extra depth.
  • 1/4 teaspoon Salt A pinch enhances sweetness, balancing flavors to perfection.
  • 1 teaspoon Instant Yeast Helps the cakes rise, creating that airy texture.
  • 1 teaspoon Vanilla Extract Infuses aromatic warmth; almond extract works for a unique twist.
  • 1 cup Coconut Milk Packed with rich coconut flavor, it adds moisture and creaminess.
  • 1 cup Warm Water 110°F, essential for creating an ideal batter consistency.
  • as needed Food Coloring Pink, green, yellow to elevate your cakes visually.
For the Coconut Sauce (Optional)
  • 1 tablespoon Cornstarch Thickens the sauce for a delightful drizzle; mix it with water for smooth consistency.
  • 1 cup Coconut Milk Boosts the coconut flavor and adds a silky texture to your sauce.
For Topping (Optional)
  • 1 tablespoon Toasted Sesame Seeds Provides a delightful crunch to contrast the soft texture of the cake.

Equipment

  • steamer
  • mixing bowls
  • measuring cups and spoons

Method
 

Preparation Steps
  1. In a large mixing bowl, combine rice flour, tapioca starch, granulated sugar, salt, instant yeast, vanilla extract, coconut milk, and warm water (100°-110°F). Whisk until smooth and free of lumps. Cover with a kitchen towel and let rest for 2 hours.
  2. After resting, divide the batter into four bowls. Add food coloring to each bowl, mixing gently until color is evenly distributed.
  3. Fill a steamer pot with water and bring to a boil. Grease your molds, preheat in the steamer for about 3 minutes. Fill each mold halfway with batter and steam for 10 minutes.
  4. For the optional coconut sauce, combine cornstarch with water. Heat coconut milk with sugar and a pinch of salt until warm. Gradually add cornstarch mixture, stirring continuously until thickened.
  5. Once the cakes have cooled slightly, remove from molds. Drizzle with coconut sauce and sprinkle with toasted sesame seeds before serving.

Notes

Use warm water (100°-110°F) to activate the yeast. Allow the batter to rest for 2 hours for optimal texture. Preheat molds in the steamer for even rise.