Steamed Milk Rice Cake

Steamed Milk Rice Cake

After steaming the milk cake using cake flour, I decided to replace cake flour with rice flour mainly because I noticed there is an ingredient in the cake flour that says “Chlorine”. So, trying to improvise the cake was very much motivated by health reason to avoid bleaching agent in my kids’ food, I did this steamed milk rice cake.

I have fixed the amount of milk to use and tried using different quantities of rice flour for a soft and fluffy cake. And, for baking powder, I chose to use double-action baking powder as double action baking powder, has an ingredient which don’t released all carbon dioxide before it contacts heat and only released the balance carbon dioxide during steaming which gives the cake a more fluffy and less dense texture. As baking powder is also a chemical, I reduced the amount to 1.5 teaspoon then 1 teaspoon. Verdict: Not much impact on the texture. Still can get the soft and fluffy texture. I have also cut down on the amount of sugar. If you are preparing for adults and prefer sweeter taste, you can increase the sugar level to 60g. The first time it turned out like huat kueh, i.e. flourishing dome with the split dome. And, the second time, I got the rounded dome.

This cake has intense milk taste and the texture is moist, soft and fluffy. It isn’t dense. Guess what? They finished all and still asking for more.

There are some key learnings picked up from steaming this cake as follows:

1. Do not leave the batter out for too long, i.e. once the batter is done, it is best to be spooned into the muffin cups immediately and steam. If the batter is waited too long, the carbon dioxide in the baking powder is losing.

2. You can use milk powder instead. Heat up the water slightly to dissolve the sugar and milk powder.

3. I always find adding liquid to flour is easier to produce a smooth batter compared to adding flour to liquid.

4. To create a split dome, you need to put the batter into the steamer at high heat and quickly close the cover. The high heat will push the batter up and split the dome. You should also fill the cups up to 80%.

5. To create a rounded dome, lower the heat to medium heat. Not low heat. And, it may take slighter longer to steam. Test it with the toothpick.

6. Do cover the steamer cover with a cloth to prevent water vapour from dripping into the cakes. Remove the cover after steaming for the same reason as point 5.

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Preparation Time: 10 minutes

Cooking Time: 20 minutes


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  • Measuring scale / spoon
  • Steamer
  • Muffin cups / liners

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  • 200ml fresh milk, room temperature
  • 40g of sugar
  • 170g of rice flour
  • 1.5 teaspoons of double-action baking powder

Serving size: 3 muffins

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[title size=”2″]Directions[/title]

1.  Use hand whisk to whisk the fresh milk and sugar until the sugar is dissolved. Do not beat too hard or too long.

2. Sift the rice flour and double-action baking powder.

3. Add the liquid mixture in step 1 to the sifted dry ingredients in step 2. Stir well

4. Spoon the batter into the muffin liners or cupcake liners. If you are using cupcake liners, use cupcake moulds to hold the liners.

5. Steam at high heat for 15-20 minutes. Insert a toothpick into the cake and if it comes out clean, it is cooked.

6. Remove from steamer and cool. Serve.

milk rice cake
Soft and fluffy

Note: If you are serving any of the ingredients to your kid for the first time, do watch out for potential allergy reactions.

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