Name: South Asian Rice Cake
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 4–6 servings
Cuisine: South Asian
Ingredients: 250 g rice flour (about 1 3/4 cups + 2 tbsp); 115 g tapioca starch (about 3/4 cup + 2 tbsp); 2 teaspoons sugar; 1/2 teaspoon kosher salt; 400 g water (1 3/4 cups), plus more if needed

South Asian Rice Cake

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A soft and chewy South Asian rice cake made from rice flour and tapioca starch, steamed to perfection. Ideal for dipping, stir-frying, or snacking warm.

Prep time: 10 minutes
Cook time: 55 minutes
Total time: 1 hour 5 minutes
Yield: 4–6 servings

Ingredients

250 g rice flour (about 1 3/4 cups + 2 tbsp) 115 g tapioca starch (about 3/4 cup + 2 tbsp) 2 teaspoons sugar 1/2 teaspoon kosher salt 400 g water (1 3/4 cups), plus more if needed

Instructions

1. Whisk together rice flour, tapioca starch, sugar, and salt in a large mixing bowl. 2. Boil the water. Slowly add half the hot water into the flour mix, stirring constantly. 3. Add the remaining water gradually, stirring until absorbed. Drizzle in cool water if the dough feels dry. 4. Let dough cool slightly. Knead until smooth and tacky, not sticky. 5. Divide into 8 pieces. Roll into 16-inch ropes, cut into 2-inch pieces. 6. Place on parchment-lined plates. Cover with a towel. 7. Steam in batches for 10–11 minutes. Let cool before serving.

Notes

If the dough is too sticky, add a tablespoon or two of rice flour. Wrap your lid with a towel if condensation drips onto the cakes. Freezes well. Reheat by steaming or pan-frying with a splash of water.

Nutrition

Calories: 311
Fat: 0.8g
Saturated fat: 0.2g
Sugar: 2.2g
Sodium: 388mg
Protein: 3.3g
Carbohydrates: 73g
Fiber: 1.4g