Steaming Soft Rice Cakes: A Simple Guide

Steamed rice cakes are a delicious treat that can be enjoyed by all. They are simple to make and require very few ingredients. The process involves making a batter, which is then steamed to create a soft and chewy cake. This cake is versatile and can be served plain with sauce, stir-fried, or added to stews. With the right ingredients and a few simple steps, you can easily make this delicious treat at home.

Choosing the right flour

Type of Flour

The type of flour you use will significantly impact the final product. For steamed rice cakes, it is essential to use rice flour. Avoid substituting it with Mochiko flour, sweet rice flour, or all-purpose flour, as they will yield a different texture and taste. Rice flour is made from finely milled rice and is naturally gluten-free, despite its name, "glutinous rice flour." This type of flour is widely available in Asian supermarkets and online.

Brand of Rice Flour

While the brand of rice flour may not seem like a significant factor, it can make a difference in your steamed rice cakes. Some brands are more reliable than others in terms of quality and consistency. For example, Erawan brand rice flour is recommended by one source for its consistent results. Mama Lin, the creator of a recipe for Asian steamed rice cakes, uses Thai rice flour (red label) and tapioca starch (blue label), which are easily found in Asian supermarkets at reasonable prices.

Freshness of Flour

Using fresh and high-quality flour is essential for achieving the best results. Check the expiration date on the flour package to ensure it is within its shelf life. Additionally, proper storage of the flour is crucial. Keep the flour in an airtight container and store it in a cool, dry place to maintain its freshness and prevent clumping.

Amount of Flour

The amount of flour you use will depend on the recipe you are following. Be precise and measure the flour accurately. If the recipe calls for a specific weight or volume of flour, use a kitchen scale or measuring cups/spoons accordingly. Adjustments may be necessary depending on the humidity and other factors, so it is good to be flexible and add more flour or water as needed to achieve the desired batter consistency.

Combination with Other Ingredients

In some steamed rice cake recipes, rice flour is combined with other ingredients like tapioca starch or glutinous rice flour to create a unique texture. For example, adding tapioca starch gives the rice cakes a chewier quality, while using glutinous rice flour will result in a stickier and denser cake. Experiment with different combinations to find the ratio that suits your taste and desired texture.

Yeast and Other Ingredients

In some recipes, yeast is added to the flour to create a fluffy and airy texture. Active dry yeast or instant yeast can be used, but it is crucial to activate the yeast properly by mixing it with warm water (around 100°F to 115°F) and allowing it to rest for a few minutes. Additionally, other ingredients like sugar, salt, and coconut milk are often added to the flour to enhance the flavor and texture of the steamed rice cakes.

Getting the right consistency

Choosing the Right Ingredients

Use the correct type of flour, which is essential for achieving the desired consistency. Rice flour is the best option, and it should not be mistaken with Mochiko flour or all-purpose flour. Rice flour is made from finely milled rice and gives the cakes their characteristic chewy texture.

Mixing the Batter

When mixing the batter, aim for a smooth and thin consistency. Make sure to mix until all the lumps are gone. This will ensure that your rice cakes have a uniform texture without any clumps.

Yeast Activation

Activating the yeast is a crucial step. Use warm water between 100°F and 115°F (38°C and 46°C) to proof the yeast. This process should take around 10-15 minutes. If the yeast doesn't become frothy, it might be expired.

Fermentation

Allow the batter to ferment for the recommended time, usually around 2 hours. This step is crucial for the development of flavour and texture. The batter should double in size and have plenty of small bubbles on the surface when it's ready.

Steaming

Steaming is a critical step in achieving the right consistency. Use a high-quality steamer, such as a bamboo steamer, and preheat it before use. If you don't have a bamboo steamer, you can use a pot with a lid, but remember to wrap the lid with a kitchen towel to prevent condensation from dripping into the pan.

Checking for Doneness

To check if your steamed rice cakes are done, insert a toothpick into the centre. If it comes out clean, without any batter sticking to it, your cakes are ready. Additionally, the sides of the cakes should just start to detach from the pan, and the cake should spring back when you push the top gently.

Storage and Reheating

Store any leftover steamed rice cakes in an airtight container at room temperature for up to two days. For longer storage, keep them in the refrigerator for up to a week. To reheat, you can steam them again for 5-10 minutes or warm them in the microwave.

Yeast activation

Yeast is a living organism, and it is dormant when you buy it. It is essential in giving the rice cake its "honeycomb" texture and making the cake rise. You can kill the yeast by activating it in hot water. The ideal temperature for activating yeast is warm water (110°F). If your rice cake turns into a block of solid mochi, it is likely that the yeast died during the activation. Another indicator is if the bubbles didn't appear when you proofed the batter.

• Mix the yeast with warm water (110°F). Set it aside to bloom (this usually takes a few minutes).
• Add the rice flour and sugar water to a large bowl. Mix until well combined.
• Add in the yeast mixture and lightly stir to combine.
• Cover and let the mixture proof for 2-3 hours in a warm environment.
• You will know the yeast is activated when you see a thick layer of small bubbles on the surface of the rice mixture.

For the instant yeast used in the Chinese steamed rice cake (bai tang gao), you can follow these steps:

• Mix 250 grams of rice flour with 150 ml of room-temperature water into clumps.
• Boil 150 grams of sugar with 370 ml of water in a small saucepan. Once the sugar dissolves, pour this mixture into the clumpy rice flour mixture from step 1. Whisk until you have a smooth batter.
• Wait for the batter to cool until it is warm to the touch. If you want to be precise, use a thermometer, and it should read 38°C (100°F).
• Preheat your oven to 75°C (170°F).
• Once the rice flour mixture reaches 38°C (100°F), add the instant yeast and whisk well to combine.
• Cover the mixing bowl with plastic wrap.
• Place the covered mixing bowl in the warm oven and let the batter proof until the volume is roughly doubled, and you notice many small bubbles on the batter's surface. This should take about 40 minutes.

If you are using active dry yeast instead of instant yeast for the bai tang gao, follow these modified steps:

• Instead of boiling 150 grams of sugar with 370 ml of water, use only 150 ml of water with 350 ml of water.
• Mix 20 ml of warm water (38°C/100°F) with the active dry yeast and wait until it becomes foamy (this usually takes about 5-10 minutes).
• Add the yeast mixture to the warm batter (preferably also at 38°C/100°F) and mix well.

You will know the yeast is properly activated at the end of the resting time if you see many air bubbles in the batter. If the yeast is dead or expired, there won't be any air bubbles, and the cake will fail to achieve the desired texture.

Steaming

Now that you have your rice cake batter ready, it's time to steam it!

First, you'll need to prepare your equipment. You can use a wok, a large pot, or a bamboo steamer. If using a wok or pot, make sure it is large enough to comfortably fit the plates or pans that will hold your rice cakes. You will also need a steaming rack that fits inside your wok or pot. If you don't have a steaming rack, you can create a makeshift steamer by forming three balls of aluminium foil and placing them at the bottom of your pot. The pot should be filled with about 1 1/2 to 2 inches of water. Bring this water to a boil.

Line your plates or small pans with parchment paper to prevent the rice cakes from sticking. Arrange the shaped dough into rows on the parchment-lined plates. Keep the rice cakes covered with a dry cloth until they are ready to be steamed.

Carefully place the steaming rack in the centre of your wok or pot, ensuring that the water level is not too high and does not cover the rack completely. Place one of the plates or pans of rice cakes onto the steaming rack. Cover the wok or pot with a lid and steam the rice cakes over high heat. The steaming time will depend on the size of your rice cakes. For example, for small rice cakes in mini muffin pans, steam for about 3 minutes, then remove the lid and wipe off any moisture, and steam for another 3 minutes. For larger rice cakes, such as those in a 9-inch pan, steam for 10-15 minutes.

To check if your rice cakes are fully cooked, slice one open and check the centre. If you don't see any solid white spots, your rice cakes are ready! Remove the pan from the steamer and let the rice cakes cool. If you are steaming a second batch, be sure to add more water to the wok or pot if the water level looks low.

Some additional tips for successful steaming:

• Prevent water droplets from falling onto the surface of the rice cakes, as this can make them sticky and pudding-like. You can do this by wrapping the lid of your steamer with a kitchen towel to absorb the condensation.
• Preheat your cake pan or dishes before pouring in the batter. This will help the rice cakes rise and become fluffy.
• Stir the batter several times before pouring it into the pan or dishes to ensure that the flour doesn't settle at the bottom.
• If using food colouring, add it to the batter and mix well to ensure even colouring. Keep in mind that the colours will brighten when the cakes are steamed, so add a little at a time.

Don't overcook

Overcooking your steamed rice cake will result in a dense and dry cake. The cake is done once the sides of the cake just start to detach from the pan and when you push the top of the cake it springs back.

To avoid overcooking, you can check if the rice cake is fully cooked by slicing it up and checking the centre. If you don't see any solid white spots in the centre, it is fully cooked. You can also use a toothpick and pierce the middle of the cake. If it comes out clean, without any batter sticking to it, the rice cake is cooked.

Frequently asked questions