For this year's Chinese New Year, steamed rice cakes, the ones with cracked tops, tested my patience. I almost gave up but third time's the charm. I don't know what I did wrong the first 2 times but the tops were smooth and a bit too sweet for my taste. I removed 2 tablespoons of brown sugar and somehow they came out soft, fluffy, and have cracks (smiles) on top.
Steamed Rice Cakes
¾ cup water
6 tablespoons dark brown sugar
1 cup white rice flour
1 teaspoon baking powder
1 teaspoon water
- Boil water in a steamer pan; cover and let boil on medium heat while preparing the batter.
- Line individual molds with baking paper.
- In a medium bowl, combine water and brown sugar; whisk until sugar is dissolved. Sprinkle baking soda on top.
- Gradually add rice flour while stirring constantly with whisk.
- Fill molds up to the top.
- Steam for 15 minutes.
- Serve hot with butter or coconut jam.
I still prefer our Filipino rice cakes puto though because of the coconut milk flavor.