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Vietnamese Steamed Rice Cakes

Vietnamese Steamed Rice Cakes

  • Author: Michael
  • Total Time: 35-40 minutes
  • Yield: 12 small cakes 1x
  • Diet: Gluten Free

Description

Vietnamese Steamed Rice Cakes are a fluffy and slightly chewy treat that captures the authentic flavors of Vietnamese cuisine. Made from rice flour and coconut milk, these cakes offer a delicate sweetness and a creamy texture that melts in your mouth. Perfect for a snack, breakfast, or light dessert, this gluten-free recipe is simple to prepare with pantry staples and can be customized to suit your taste preferences.

Ingredients

Scale

Main Ingredients

  • 1 cup rice flour
  • 3/4 cup coconut milk
  • 2 tbsp sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp pandan extract (optional)

Instructions

  1. Prepare the batter: In a large mixing bowl, sift together the rice flour, baking powder, salt, and sugar to avoid lumps. Slowly pour in the coconut milk while stirring continuously until you get a smooth, thick batter free of clumps. If using pandan extract, mix it in now for aroma and color.
  2. Preheat your steamer: Fill the steamer’s base with water and bring it to a gentle boil. Lightly grease individual molds or small heatproof bowls with oil to prevent sticking.
  3. Pour batter into molds: Evenly distribute the batter among the greased molds, filling each about three-quarters full to allow room for rising. Avoid overfilling to maintain the cakes’ shape.
  4. Steam the rice cakes: Place the molds inside the steamer basket and cover tightly with a lid. Steam over medium heat for 15 to 20 minutes, or until the cakes are set and spring back lightly when touched. Check occasionally to ensure the water does not evaporate completely.
  5. Cool and remove from molds: Carefully remove the molds once cooked and let the rice cakes cool for several minutes. Gently release each cake from its mold using a thin spatula or knife without breaking their delicate structure.

Notes

  • Use fresh, finely milled rice flour for optimum texture and moisture.
  • The batter should be thick enough to coat the back of a spoon but still pourable for even steaming.
  • Allow the batter to rest for 15 minutes before steaming for better hydration and texture.
  • Place a clean kitchen towel under the steamer lid to prevent water drops from falling onto the cakes.
  • Check doneness by inserting a toothpick or skewer after steaming; it should come out clean.
  • Prep Time: 20 minutes
  • Cook Time: 15-20 minutes
  • Category: Appetizers
  • Method: Steaming
  • Cuisine: Vietnamese

Nutrition

  • Serving Size: 1 cake
  • Calories: 90
  • Sugar: 3g
  • Sodium: 50mg
  • Fat: 3g
  • Saturated Fat: 2.5g
  • Unsaturated Fat: 0.4g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 0.5g
  • Protein: 1g
  • Cholesterol: 0mg

Keywords: Vietnamese steamed rice cakes, Bánh Bột Lọc, gluten free snack, coconut milk rice cake, traditional Vietnamese dessert

Find it online: https://classicrecipehub.com/vietnamese-steamed-rice-cakes/