Why You’ll Love This Recipe
Rice cakes are simple, adaptable, and can be tailored to suit any taste. Whether you prefer something sweet with coconut and sugar or savory with herbs and spices, this dish offers endless possibilities. It’s naturally gluten-free, budget-friendly, and can be enjoyed as a snack, dessert, or light meal. Plus, it’s a great way to use leftover rice or pantry staples.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
rice or rice flour
water
salt
for sweet version:
sugar
coconut milk
vanilla extract (optional)
for savory version:
green onions, chopped
garlic, minced
soy sauce or seasoning of choice
oil for cooking
Directions
If using whole rice, soak it for several hours and then grind it into a smooth batter with water. Alternatively, use rice flour mixed with water to form a thick batter.
For a sweet version, mix in sugar, coconut milk, and vanilla extract until well combined.
For a savory version, stir in green onions, garlic, and seasoning.
Grease a pan or mold lightly with oil.
Pour the batter into the prepared pan and spread evenly.
Steam the mixture for about 20–30 minutes until firm and cooked through.
Allow it to cool slightly before slicing into pieces.
For a crispy texture, pan-fry the slices in a little oil until golden on both sides.
Servings and timing
Servings: 4 servings
Prep time: 15 minutes (plus soaking time if using whole rice)
Cook time: 30 minutes
Total time: about 45 minutes (longer if soaking rice)
Variations
Add grated coconut or pandan flavor for a traditional sweet version.
Use brown rice flour for a nuttier taste.
Incorporate cheese or spices for a savory twist.
Pan-fry with eggs for a heartier dish.
Top with honey, syrup, or fresh fruit for added sweetness.
Storage/Reheating
Store rice cakes in an airtight container in the refrigerator for up to 3 days.
To reheat, steam or microwave until soft, or pan-fry to restore crispiness.
Rice cakes can be frozen for up to 1 month. Thaw before reheating.
FAQs
Can I use leftover cooked rice?
Yes, blend it with water to create a batter before cooking.
Are rice cakes gluten-free?
Yes, as long as no wheat-based ingredients are added.
Why are my rice cakes too hard?
They may be overcooked or not have enough moisture in the batter.
Can I bake rice cakes instead of steaming?
Yes, but steaming gives a softer and more traditional texture.
How do I make them crispy?
Slice and pan-fry them in oil until golden.
Can I make them sweet or savory?
Yes, rice cakes can be customized either way.
What type of rice is best?
Short-grain or glutinous rice works best for a chewy texture.
Can I add fillings?
Yes, you can add sweet or savory fillings before cooking.
How do I store leftovers?
Keep them refrigerated in an airtight container.
Can I freeze rice cakes?
Yes, they freeze well and can be reheated later.
Conclusion
Rice Cake is a simple and flexible dish that can be adapted to countless flavors and textures. Whether you enjoy it sweet or savory, soft or crispy, it’s an easy recipe that brings comfort and creativity to your kitchen.
PrintRice Cake
A versatile rice cake made from rice or rice flour, offering a soft and chewy texture that can be enjoyed sweet or savory. This simple dish can be steamed and optionally pan-fried for a crispy finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Snack
- Method: Steaming
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
- 2 cups rice flour (or soaked and ground rice)
- 1 1/2 cups water
- 1/2 tsp salt
- 1/4 cup sugar (for sweet version)
- 1/2 cup coconut milk (for sweet version)
- 1/2 tsp vanilla extract (optional, for sweet version)
- 2 tbsp green onions, chopped (for savory version)
- 2 cloves garlic, minced (for savory version)
- 1 tbsp soy sauce or seasoning of choice (for savory version)
- 1 tbsp oil (for greasing and frying)
Instructions
- If using whole rice, soak for several hours and blend with water into a smooth batter. Alternatively, mix rice flour with water to form a thick batter.
- For a sweet version, stir in sugar, coconut milk, and vanilla extract.
- For a savory version, mix in green onions, garlic, and seasoning.
- Lightly grease a pan or mold with oil.
- Pour batter into the pan and spread evenly.
- Steam for 20–30 minutes until firm and cooked through.
- Allow to cool slightly, then slice into pieces.
- Optional: Pan-fry slices in oil until golden and crispy on both sides.
Notes
- Add grated coconut or pandan flavor for extra aroma in the sweet version.
- Use brown rice flour for a nuttier taste.
- Incorporate cheese or spices for a savory twist.
- Serve with honey, syrup, or fruit for sweetness.
- Store in the refrigerator for up to 3 days or freeze for up to 1 month.
- Reheat by steaming, microwaving, or pan-frying to restore texture.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 8 g
- Sodium: 180 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg
