Chaozhou Steamed Rice Cake
A traditional Chaozhou rice cake, soft and sweet, with a naturally cracked top like a flower, symbolizing prosperity.
Ingredients
5 items- Rice flour 250 g
- White sugar 100 g
- Baking powder 8 g
- Warm water 300 ml
- Cooking oil as needed
Nutrition
Steps （8 steps）
In a large bowl, mix rice flour, sugar, and baking powder thoroughly. Gradually add warm water while stirring until a smooth, lump-free batter forms.
Cover the bowl with plastic wrap and let it rest in a warm place for 20-30 minutes until small bubbles appear on the surface and the batter slightly expands.
Lightly brush oil on the inner surface of molds or small bowls. Bring water to a rolling boil in a steamer over high heat.
Stir the fermented batter gently, then pour it into the molds until 80% full. Smooth the top with a spatula.
Place the molds into the steamer, cover, and steam over high heat for 15-18 minutes. Do not open the lid during steaming.
The cakes are done when the top cracks open and a toothpick inserted in the center comes out clean. Turn off the heat and uncover.
Remove the molds, let them cool for 3-5 minutes, then unmold and transfer the cakes to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy the soft, sweet rice cake with a light tea for the best experience.
Tips
Key tips: Use aluminum-free baking powder; water temperature must not be too high to avoid killing the leavening; adjust resting time according to room temperature; steam on high heat consistently to achieve the cracked top.
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