Homemade White Rice Cake Recipe with Pictures: A Step-by-Step Guide97

Rice cakes, or *ba bing* (白米糕) as they're known in many Asian cuisines, are a delightful treat – soft, subtly sweet, and wonderfully versatile. While you can find them readily pre-made, nothing beats the taste and satisfaction of making them from scratch at home. This comprehensive guide will walk you through a simple, foolproof recipe, complete with photos to guide you every step of the way. Prepare to be amazed at how easy it is to create these delicious cakes!

Ingredients:

This recipe yields approximately 8-10 small rice cakes. Adjust ingredient quantities as needed for a larger batch.
1 cup glutinous rice flour (also known as sweet rice flour or *glutinous rice powder*)
1/2 cup all-purpose flour (this adds a little texture and helps with steaming)
1/2 cup granulated sugar (adjust to your sweetness preference)
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups water (adjust slightly depending on the flour absorption)
2 tablespoons vegetable oil or cooking oil
Optional: 1 teaspoon vanilla extract for added flavor
Optional toppings: Sesame seeds, shredded coconut, chopped nuts

Equipment:
Large mixing bowl
Whisk or fork
Steamer basket and pot (or a rice cooker with a steaming function)
Small bowl for oil
Measuring cups and spoons
(Optional) Parchment paper to line the steamer basket

Instructions:

Step 1: Combining Dry Ingredients (Image 1: Show a bowl with all dry ingredients mixed together.)

In your large mixing bowl, whisk together the glutinous rice flour, all-purpose flour, sugar, baking powder, and salt. Ensure all the dry ingredients are well combined and there are no lumps.

Step 2: Adding Wet Ingredients (Image 2: Show the addition of wet ingredients to the dry ingredients.)

Gradually add the water and oil (and vanilla extract, if using) to the dry ingredients. Whisk vigorously until a smooth, lump-free batter forms. The batter should be slightly thicker than pancake batter. If it seems too thick, add a tablespoon of water at a time until you reach the desired consistency. If it's too thin, add a little more flour.

Step 3: Preparing the Steamer (Image 3: Show the prepared steamer with water boiling.)

Fill the bottom of your steamer pot with enough water to reach about an inch below the steamer basket. Bring the water to a rolling boil over high heat. If using parchment paper, line the steamer basket to prevent sticking.

Step 4: Steaming the Rice Cakes (Image 4: Show the batter being poured into the prepared steamer basket.)

Grease small ramekins or small bowls with a little oil. Pour the batter into the prepared ramekins, filling them about ¾ full. Carefully place the ramekins in the steamer basket. Cover the pot tightly and steam for approximately 20-25 minutes, or until a toothpick inserted into the center comes out clean. Steaming time may vary slightly depending on the size of your rice cakes and your stovetop.

Step 5: Cooling and Serving (Image 5: Show the steamed rice cakes being removed from the steamer and cooled.)

Once cooked, carefully remove the rice cakes from the steamer. Let them cool slightly in the ramekins before inverting them onto a plate or serving dish. Garnish with sesame seeds, shredded coconut, or chopped nuts, if desired.

Tips and Troubleshooting:
Don't overfill the ramekins: Leave some space at the top for the cakes to rise during steaming.
Adjust sweetness: Feel free to adjust the amount of sugar to your liking.
Check for doneness: Use a toothpick to check if the rice cakes are cooked through. If the toothpick comes out clean, they are ready.
Steam consistently: Maintain a steady boil throughout the steaming process to ensure even cooking.
Storage: Store leftover rice cakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They can also be frozen for longer storage.

Variations:
Savory Rice Cakes: Omit the sugar and add savory ingredients like chopped scallions, shredded carrots, or even finely diced meats.
Flavored Rice Cakes: Incorporate different extracts like pandan or lemon for unique flavor profiles.
Colored Rice Cakes: Add a few drops of food coloring to the batter for a festive touch.

Making homemade white rice cakes is a rewarding experience. The soft, fluffy texture and subtle sweetness make them perfect for breakfast, a snack, or even a dessert. Enjoy the process and the delicious results! Remember to share your creations and tag me if you post them online! Happy baking!

(Note: Replace "Image 1," "Image 2," etc. with actual images in a real blog post.)

2025-03-11

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