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Vietnamese Steamed Colorful Rice Cake

Vietnamese Steamed Colorful Rice Cake

DeShawn Mitchell
A delightful, spongy rice cake with rich coconut flavor, steeped in Vietnamese tradition. Perfect for celebrations or as a sweet snack.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine Vietnamese
Servings 8 cakes
Calories 150 kcal

Ingredients
  

  • 1 cup rice flour not glutinous rice flour
  • 0.25 cup tapioca starch
  • 0.5 cup granulated sugar or palm sugar for traditional flavor
  • 1 cup coconut milk canned or fresh
  • 0.5 cup warm water
  • 1 tsp active dry yeast activated in warm water with 1 tsp sugar
  • 1 pinch salt
  • 1 tsp vanilla extract optional
  • natural food coloring e.g., beet juice, turmeric, pandan

Instructions
 

Prepare the Batter

  • In a large bowl, combine rice flour, tapioca starch, sugar, and salt.
  • Activate yeast in warm water with 1 tsp sugar for 10 minutes until frothy, then add to the dry ingredients along with coconut milk, warm water, and vanilla extract.
  • Mix until smooth, cover, and let rest in a warm place for 2 hours until bubbly.

Steam the Cakes

  • Grease molds with vegetable oil and heat them in the steamer for 3 minutes.
  • Add natural food coloring to the batter if desired, then pour into molds, filling ¾ full.
  • Steam for 10 minutes with a towel-wrapped lid, checking doneness with a toothpick.
  • Let cool slightly before removing from molds.

Notes

  • 1- Use cold ingredients for flakier biscuits.
  • 2- Taste the apple filling and adjust spices as needed.
  • 3- Serve warm with ice cream or whipped cream for an extra treat.
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