These pillowy, mildly sweet steamed rice cakes are a beloved Filipino snack made with rice flour and coconut milk. They're traditionally steamed in small molds and topped with cheese or salted duck egg for a delicate balance of sweet and savory. Soft, fluffy, and ready in under 30 minutes, they're perfect with coffee or tea.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings4
Yield12 cakes (4 servings)
Nutrition Facts
Per serving (estimated)
- 285 kcalCalories
- 10 gFat
- 6 gSaturated Fat
- 42 gCarbs
- 1 gFiber
- 22 gSugar
- 5 gProtein
- 280 mgSodium
- 125 mgPotassium
- 85 mgCalcium
- 1.5 mgIron
- 1 mgVitamin C
- 110 mcgVitamin A
Ingredients
For the batter
- 2 cups rice flour
- 1 cup granulated sugar
- 1 can (13.5 oz) coconut milk
- 1/2 cup water
- 2 large eggs
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 tbsp melted butter
For topping and steaming
- 4 slices quick-melting cheese, cut into small squares (optional)
- 1 salted duck egg, peeled and sliced (optional)
- Neutral oil for greasing molds
Directions
- Grease 12 small muffin molds or silicone cups with a thin layer of neutral oil, and set up a steamer with water over medium heat so it comes to a steady boil.
- In a large bowl, whisk together the rice flour, sugar, baking powder, and salt until evenly combined and lump-free.
- In a separate bowl, lightly beat the eggs, then whisk in the coconut milk, water, and melted butter until smooth.
- Gradually pour the wet mixture into the dry ingredients, whisking gently just until no streaks of flour remain; do not overmix.
- Pour the batter into the prepared molds, filling each about two-thirds full to leave room for rising.
- If using, top each cake with a small piece of cheese or a slice of salted duck egg, pressing it in just slightly.
- Steam the cakes over medium heat for 18-20 minutes with the lid covered, until a toothpick inserted in the center comes out clean and the tops spring back when touched.
- Carefully remove the molds from the steamer and let cool for 5 minutes before unmolding onto a wire rack.
- Serve warm or at room temperature as a snack, breakfast treat, or alongside savory dishes like pancit or dinuguan.
Cook’s Notes
- Wrap the steamer lid with a clean kitchen towel to absorb condensation and prevent water from dripping onto the cakes as they steam.
- For extra-fluffy results, sift the rice flour and baking powder together before mixing to remove any lumps.
- Make sure the water is at a full, steady boil before placing the molds inside; lower heat can cause dense or gummy cakes.
- Leftover cakes keep in an airtight container at room temperature for up to 2 days and can be refreshed by steaming for 2-3 minutes.
- For a colorful variation, add a few drops of ube extract or pandan essence to tint and flavor the batter.
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