Nut-Free Steamed Rice Cake
Delight in the soft, fluffy texture of Nut-Free Steamed Rice Cake, a light and satisfying treat perfect for anyone with nut allergies—or anyone craving a delicate, pillowy snack. Made from a simple combination of rice flour, tapioca starch, and a touch of sweetness from granulated sugar, these rice cakes are naturally nut-free and incredibly versatile. A splash of food coloring can transform them into vibrant delights, making them perfect for parties or celebrations. This recipe leans on the magic of instant yeast for a subtle rise and tender structure, while steaming ensures a moist, airy finish. Prepared in individual molds for easy serving, these rice cakes are a wholesome, allergy-friendly snack or dessert that can be enjoyed warm or at room temperature. Whether you're seeking a family-friendly treat or a unique dessert to share, these steamed rice cakes are bound to become a new household favorite!
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Ingredients
- 200 g Rice flour
- 50 g Tapioca starch
- 100 g Granulated sugar
- 250 ml Warm water
- 1 tsp Instant yeast
- 1 tbsp Vegetable oil
- 0.25 tsp Salt
- 0 as needed Food coloring (optional)
Directions
Step 1
In a large mixing bowl, combine the rice flour, tapioca starch, and granulated sugar.
Step 2
In a small bowl, dissolve the instant yeast in warm water and let it sit for 5 minutes until frothy.
Step 3
Pour the yeast mixture into the dry ingredients and stir until the batter is smooth and lump-free.
Step 4
Add the vegetable oil and salt to the batter, mixing thoroughly to combine.
Step 5
If desired, divide the batter into separate bowls and add food coloring to each portion to create colored rice cakes.
Step 6
Cover the bowl(s) with a clean kitchen towel and let the batter rest for 1 hour in a warm place until it has slightly increased in volume and small bubbles appear on the surface.
Step 7
Prepare your steamer by bringing water to a boil. Grease small heatproof cups or molds lightly with vegetable oil.
Step 8
Pour the batter into the prepared molds, filling them about 3/4 of the way full to allow for expansion during steaming.
Step 9
Place the molds in the steamer, ensuring enough space between them for even cooking. Cover the steamer lid with a clean kitchen towel to catch condensation and prevent it from dripping onto the rice cakes.
Step 10
Steam the rice cakes over medium-high heat for 12-15 minutes until puffed up and fully cooked. To check doneness, insert a toothpick into the center; it should come out clean.
Step 11
Remove the molds from the steamer and let them cool slightly before unmolding the rice cakes.
Step 12
Serve warm or at room temperature as a light, nut-free snack or dessert.
Nutrition Facts
| Serving size | 623.2 grams (623.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1408 |
| Total Fat 15.20g | 19% |
| Saturated Fat 2.40g | 12% |
| Polyunsaturated Fat 8.40g | |
| Cholesterol 0mg | 0% |
| Sodium 591mg | 26% |
| Total Carbohydrate 304.70g | 111% |
| Dietary Fiber 5.30g | 19% |
| Total Sugars 101.70g | |
| Protein 17.10g | 34% |
| Vitamin D 0IU | 0% |
| Calcium 28mg | 2% |
| Iron 2mg | 13% |
| Potassium 167mg | 4% |
Source of Calories