How to cook and bake with rice flour


Here is a step-by-step guide on how to make steamed Asian rice cakes. They have a slight chewy texture and they are a versatile ingredient in Asian cuisine. Serve them plain with sauce on the side, stir fried, or in stews!


This Asian rice cakes recipe came from Mama Lin’s attempt to lớn make Korean rice cakes, specifically the kind used in tteokbokki. Lượt thích in Korean cuisine, steamed rice cakes are prevalent in Chinese cooking (often times called nian gao, 年糕). Throughout the year, Mama Lin makes rice cakes for stir frying. My mom noticed how my sister-in-law was buying Korean rice cakes, tteok (떡), from the supermarket, so she decided khổng lồ figure out how khổng lồ create it at home.

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Often times, tteok is made by pounding a rice flour dough to lớn give the rice cakes its characteristic chewy texture. Although the shape of the rice cakes you see here looks a lot lượt thích garaetteok (cylindrical rice cakes), it is not derived from the traditional method of making tteok. That’s why I hesitate to điện thoại tư vấn this a tteok or garaetteok recipe because it is my mom’s interpretation of a Korean-style rice cake. However, if you are interested in learning how lớn make tteok from scratch, check out this recipe from Maangchi.

These steamed Asian rice cakes are a versatile ingredient that you can use khổng lồ stir fryor stews.



The rice cakes are made from a combination of rice flour & tapioca starch. The tapioca starch gives the rice cakes a chewier quality. If you only used rice flour, the rice cakes will be firmer & denser when you bite into them.


Typically, Mama Lin uses thai rice flour (red label) and tapioca starch (blue label). These flours are relatively inexpensive in Asian supermarkets. You can also find them on Amazon (rice flour, tapioca starch) though they are much more expensive there.

In the recipe, I also địa chỉ a small amount of sugar & salt to lớn the dough lớn give the rice cakes a little flavor.


To start making the dough, you’ll phối the flours with boiling hot water. It is crucial to lớn use hot water because the heat “cooks” the dough, making it flexible và pliable. In turn, this allows you lớn manipulate the dough into whatever shape you want.


Shape the piece of dough into a short, thick log, and then place the log on the work surface. Starting from the middle, roll out the dough and gradually work your hands further apart. Eventually, you will get a long dough rope. It should be about 16 inches long & just over 50% inch in diameter. Roll the dough rope off to lớn the side.


Roll out 3 more pieces of dough into long ropes. Then, line up the 4 ropes of dough and cut them up into 2-inch pieces. The dough will stick to your knife a little. You can lightly grease the sides of your knife with oil khổng lồ prevent sticking, but I don’t usually bother with that.

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Transfer all the pieces of rice cake onto a large baking sheet and cover them with a towel while you finish shaping and cutting the remaining pieces of dough. If any of the last few pieces of dough have started to dry up and crust over, knead them again until they no longer feel dry. Then, roll out the dough into a rope.


2 large plates or small pansparchment paperlarge wok with lid


You’ll want a wok that is large enough khổng lồ comfortably fit the plates or pans holding the rice cakes. If you don’t have a large wok, you can also use a large sauté pan with deep sides. I would also recommend using a shorter steaming rack. Many sauté pan lids tend lớn be made of glass. Condensation develops easily on glass lids. Sometimes, the water might drip onto the rice cakes while they are cooking. To prevent that from happening, you can tie a towel khổng lồ cover the bottom of the lid to lớn catch the condensation.

You can also steam the cakes in bamboo baskets.



Line 2 plates (or small pans) with parchment paper to lớn keep the rice cakes from sticking khổng lồ the plates. Arrange the pieces of dough into rows on the parchment-lined plates. Keep the rice cakes covered with a dry cloth until they’re ready khổng lồ be steamed.

Fill the wok with about 1 1/2 to 2 inches of water. Bring the water lớn boil. Then, carefully place the steaming rack in the center of the wok. Make sure that the water isn’t covering the rack completely. If that is the case, remove some water from the wok. Place one of the plates or pans of rice cakes onto the steaming rack. Finally, cover the wok with a lid and steam the rice cakes on high heat for 10 to 11 minutes.


To check to see if the rice cakes are fully cooked, slice up a rice cake and kiểm tra the center. The rice cakes are fully cooked if you don’t see any solid white spots in the center. Let the rice cakes cool on the counter while you steam the second batch of rice cakes. If the water cấp độ in the wok is looking low, địa chỉ some water to the wok.



Store the Asian rice cakes in a tupperware for up khổng lồ a week. My preferred method to reheating rice cakes is to soak them in hot water for 2 minutes. I boil some water in a saucepan before turning off the heat. Then, I carefully lower the rice cakes into the hot water.

You can also freeze the rice in a freezer bag and they will keep for months. Reheat the rice cakes by soaking them in hot water for 5 minutes.


You can serve the rice cakes warm with sauces like my soy & vinegar dumpling sauce, chili oil, or peanut sauce. You can also stir fry the rice cakes (like in the photo above), showroom them to lớn stews, or use them to make tteokbokki.