Easy South Asian Rice Cake Recipe – Soft, Chewy & Gluten-Free
Soft, chewy, gluten-free South Asian rice cakes made with just 5 simple ingredients ❤️
Ingredients
- Rice flour 250 g 1 ¾ cups + 2 tbsp Base of the dough; gives structure
- Tapioca starch 115 g ¾ cup + 2 tbsp Adds chewiness and elasticity
- Sugar 2 tsp Balances flavors optional for sweet variation
- Kosher salt ½ tsp Enhances flavor
- Hot water 400 g 1 ¾ cups Hydrates flour for pliable dough
- Extra cool water As needed Adjusts dough consistency
Instructions
Make the Dough
- Combine rice flour, tapioca starch, sugar, and salt in a large mixing bowl.
- Boil the water. Slowly pour half of it into the dry mix, stirring quickly to hydrate the starches.
- Add the remaining water gradually, stirring continuously until a soft, cohesive dough forms.
- If dough feels dry, drizzle a little cool water.
- Let it cool slightly, then knead until smooth and tacky, not sticky.
Step Shape the Rice Cakes
- Divide dough into 8 equal portions.
- Roll each into a 16-inch rope, then cut into 2-inch pieces.
- Place on parchment-lined plates and cover with a towel to prevent drying.
Step Steam the Rice Cakes
- Prepare a steamer and wrap the lid with a towel to prevent condensation from dripping.
- Steam in batches for 10–11 minutes until cooked through.
- Let rice cakes cool completely before serving or storing.
Pro Tips:
- Avoid overcrowding in the steamer for even cooking.
- For a chewier texture, slightly increase tapioca starch.
- Keep dough covered while shaping to prevent drying.
Notes
- Naturally gluten-free and vegan.
- Use fresh coconut milk for best flavor.
- Can be made sweet or savory.
- Steam carefully to keep soft and chewy texture.
- Pan-frying optional for crispy edges.
- Perfect for breakfast, snacks, or occasions.