There’s something magical about the aroma of coconut wafting through the kitchen.
Steamed Coconut Rice Cakes are not just a dessert; they’re a warm hug on a plate.
Whether you’re looking for a quick solution for a busy day or a delightful treat to impress your loved ones, this recipe has you covered.
With just a handful of ingredients and minimal effort, you can whip up these fluffy, coconut-infused delights.
Trust me, once you try them, you’ll find yourself making excuses to enjoy these sweet bites again and again.
Why You’ll Love This Steamed Coconut Rice Cakes
These Steamed Coconut Rice Cakes are a game-changer for any home cook.
They come together in just 35 minutes, making them perfect for those busy weeknights or last-minute gatherings.
The taste? A delightful blend of sweet and creamy coconut that dances on your palate.
Plus, they’re versatile enough to suit any occasion, whether it’s a cozy family dinner or a festive celebration.
You’ll love how easy they are to make and how quickly they disappear!
Ingredients for Steamed Coconut Rice Cakes
To create these delightful Steamed Coconut Rice Cakes, you’ll need a few simple ingredients that pack a punch of flavor.
Rice Flour: The base of our cakes, giving them that soft, fluffy texture. It’s gluten-free, making it a great option for those with dietary restrictions.
Coconut Milk: This creamy liquid infuses the cakes with rich coconut flavor. You can use canned or carton coconut milk, depending on what you have on hand.
Sugar: A touch of sweetness to balance the flavors. Feel free to adjust the amount based on your taste preferences.
Baking Powder: This helps the cakes rise, giving them that light and airy quality we all love.
Salt: Just a pinch enhances the overall flavor, making the sweetness pop.
Water: Used to adjust the batter consistency. You can swap some of it with more coconut milk for an extra coconut kick.
Shredded Coconut: Adds texture and a burst of coconut flavor. Choose sweetened or unsweetened based on your preference.
For those who want to experiment, consider adding a teaspoon of vanilla extract for a hint of warmth.
You can also substitute half of the rice flour with tapioca flour for a chewier texture.
Exact measurements for these ingredients are available at the bottom of the article for easy printing.
How to Make Steamed Coconut Rice Cakes
Making Steamed Coconut Rice Cakes is a breeze!
Follow these simple steps, and you’ll have a delicious dessert ready in no time.
Step 1: Prepare the Dry Ingredients
Start by grabbing a mixing bowl.
Combine the rice flour, sugar, baking powder, and salt.
Mix them well to ensure everything is evenly distributed.
This step is crucial for a consistent texture in your cakes.
Step 2: Create the Batter
Now, it’s time to bring your dry ingredients to life.
Gradually add the coconut milk and water to the bowl.
Stir gently until you achieve a smooth batter.
If it feels too thick, don’t hesitate to add a splash more water.
Step 3: Add Shredded Coconut
Next, fold in the shredded coconut.
This is where the magic happens!
Make sure it’s evenly mixed throughout the batter.
The coconut will add delightful texture and flavor to your cakes.
Step 4: Set Up the Steamer
While you’re mixing, prepare your steamer.
Fill it with water and bring it to a gentle boil.
If you don’t have a steamer, a large pot with a lid and a heatproof plate can work too.
Just make sure the water doesn’t touch the cakes.
Step 5: Fill the Containers
Grab your greased ramekins or muffin tin.
Pour the batter into each container, filling them about two-thirds full.
This allows room for the cakes to rise without overflowing.
It’s like giving them space to breathe!
Step 6: Steam the Cakes
Carefully place the containers in the steamer.
Cover with a lid and steam for 20-25 minutes.
You’ll know they’re done when a toothpick inserted in the center comes out clean.
The anticipation will be worth it!
Step 7: Cool and Serve
Once cooked, remove the containers from the steamer.
Let them cool for a few minutes before gently removing the cakes.
Serve them warm or at room temperature.
These Steamed Coconut Rice Cakes are perfect for sharing or enjoying all by yourself!
Tips for Success
Make sure to mix the dry ingredients thoroughly to avoid lumps in your batter.
Use room temperature coconut milk for a smoother batter.
Don’t skip greasing your containers; it makes removing the cakes much easier.
Check the water level in your steamer to ensure it doesn’t run dry during cooking.
Experiment with different toppings like fresh fruit or a drizzle of honey for added flavor.
Equipment Needed
Mixing Bowl: A standard bowl works, but a larger one gives you more room to mix.
Steamer: A bamboo steamer is traditional, but any steaming setup will do, even a pot with a lid.
Ramekins or Muffin Tin: Use any small heatproof containers you have on hand.
Whisk or Spoon: For mixing the batter smoothly.
Variations
Fruit-Infused: Add mashed bananas or pureed mango to the batter for a fruity twist.
Chocolate Delight: Mix in cocoa powder or chocolate chips for a rich, chocolatey version.
Nutty Coconut: Incorporate chopped nuts like almonds or cashews for added crunch and flavor.
Spiced Up: Add a pinch of cinnamon or cardamom to the batter for a warm, aromatic touch.
Vegan Option: Ensure all ingredients are plant-based, and use maple syrup instead of sugar for a healthier sweetener.
Serving Suggestions
Pair your Steamed Coconut Rice Cakes with a scoop of vanilla ice cream for a delightful contrast.
Serve with fresh fruit like mango or berries for a refreshing touch.
Drizzle with honey or maple syrup for added sweetness.
Garnish with mint leaves for a pop of color and freshness.
Enjoy with a cup of green tea or coconut milk for a complete experience.
FAQs about Steamed Coconut Rice Cakes
Can I use regular flour instead of rice flour?
While rice flour is key for the texture of Steamed Coconut Rice Cakes, you can experiment with regular flour. Just keep in mind that it may alter the final result.
How do I store leftover rice cakes?
Store any leftovers in an airtight container in the fridge for up to three days. You can reheat them in the steamer or microwave for a quick treat.
Can I make these cakes ahead of time?
Absolutely! You can prepare the batter and steam the cakes a day in advance. Just store them in the fridge and enjoy them when you’re ready.
What can I serve with Steamed Coconut Rice Cakes?
These cakes pair wonderfully with fresh fruit, a scoop of ice cream, or a drizzle of honey. They also complement a warm cup of tea perfectly!
Are Steamed Coconut Rice Cakes gluten-free?
Yes! Since they are made with rice flour, these cakes are naturally gluten-free, making them a great dessert option for those with gluten sensitivities.
Final Thoughts
Creating Steamed Coconut Rice Cakes is more than just following a recipe; it’s about embracing the joy of cooking.
The process fills your kitchen with a warm, inviting aroma that brings back memories of family gatherings and celebrations.
Each bite is a delightful reminder of the simple pleasures in life.
Whether you’re sharing them with friends or savoring them solo, these cakes are sure to bring a smile to your face.
So, roll up your sleeves, gather your ingredients, and let the magic of coconut transform your day into something special.
Steamed Coconut Rice Cakes are a delightful and easy-to-make dessert that combines the rich flavors of coconut with a soft, fluffy texture.
Ingredients
Scale
1 cup rice flour
1 cup coconut milk
1/2 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup water
1/2 cup shredded coconut (sweetened or unsweetened, based on preference)
Instructions
In a mixing bowl, combine the rice flour, sugar, baking powder, and salt. Mix well to ensure even distribution of the dry ingredients.
Gradually add the coconut milk and water to the dry mixture, stirring until you have a smooth batter.
Fold in the shredded coconut until evenly incorporated.
Prepare a steamer by filling it with water and bringing it to a gentle boil.
Lightly grease small ramekins or a muffin tin with cooking spray or oil. Pour the batter into the prepared containers, filling them about 2/3 full.
Place the containers in the steamer, cover with a lid, and steam for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Once cooked, remove from the steamer and let cool for a few minutes before gently removing the cakes from the containers.
Notes
For a touch of flavor, add a teaspoon of vanilla extract to the batter.
You can substitute half of the rice flour with tapioca flour for a chewier texture.
