Sweet or Savory Steamed Rice Cakes | Make Them Today

Craving a delightful, chewy treat that hits both sweet and savory notes? Get ready to fall in love with Steamed Rice Cakes, also known as Khao Niew Ping! These soft, coconutty delights are incredibly satisfying and surprisingly simple to whip up right in your own kitchen. Forget complicated desserts; these are truly easy sweet treats that can be customized to your taste. You'll be amazed at how quickly you can create a batch of these healthy simple desserts that are perfect for any occasion.
What to expect from these homemade steamed rice cakes:
Chewy and Tender: A delightful texture that's soft and subtly bouncy.
Coconutty Goodness: Rich, creamy coconut flavor in every bite.
Lightly Sweet-Salty: A balanced profile that's never cloying.
Topped Your Way: Endless possibilities for sweet or savory finishes.
When we talk about "steamed rice cakes" here, we're focusing on a style of soft, pillowy coconut rice cakes that are steamed in small cups. While they share similar comforting flavors with their grilled cousins, like the popular Thai khanom krok or Lao khao nom kok, our method uses steaming to create a uniquely tender and slightly different texture. Plus, we'll break down the rice cakes nutrition facts and discuss the calories in rice cakes so you can enjoy these wonderful treats mindfully. Whether you're looking for sweet treats that are healthy or just a new favorite dessert, these steamed rice cakes are a fantastic choice.

Ingredients

• For the Base Batter:
• 1 cup (120g) glutinous rice flour (also called sweet rice flour)
• 2 tablespoons (15g) rice flour
• 1 cup (240ml) full-fat canned coconut milk, well-shaken
• ½ cup (120ml) water
• ¼ cup (50g) granulated sugar (adjust to taste for savory)
• ½ teaspoon salt
• 1 tablespoon tapioca starch
• Optional Toppings (Clearly Marked “Optional”):
• Toasted shredded coconut
• Toasted sesame seeds (white or black)
• Fresh corn kernels (for savory)
• Thinly sliced scallions (for savory)
• A drizzle of maple syrup or agave (for sweet)
• A drizzle of chili oil (for savory)

Directions

1. Set Up the Steamer: Fill a large pot or wok with about 2 inches of water. Place a steamer basket or rack inside, ensuring the water level is below the basket. Bring the water to a rolling boil over medium-high heat. While the water heats, lightly grease your silicone muffin cups or metal muffin tin with a little neutral oil (like coconut or vegetable oil).
2. Mix the Batter: In a medium bowl, whisk together the glutinous rice flour, rice flour, sugar, salt, and tapioca starch until well combined. Gradually pour in the coconut milk and water, whisking continuously until you have a smooth, lump-free batter. The consistency should be like a thin pancake batter. Let the batter rest for 10-15 minutes to allow the flours to fully hydrate – this is key for a smooth, chewy texture.
3. Prepare Cups/Tin: Give the rested batter a final stir. Carefully pour the batter into your prepared silicone muffin cups or muffin tin, filling each about two-thirds full. This ensures even cooking and prevents overflowing.
4. Steam: Carefully place the filled cups or muffin tin into the preheated steamer. Cover tightly with a lid (wrap the lid with a towel to prevent condensation from dripping onto the cakes, if desired). Steam for 12-15 minutes, or until the cakes are firm to the touch and translucent.
5. Cool Slightly and Remove: Once steamed, carefully remove the cups or tin from the steamer. Let the rice cakes cool in their molds for about 5-10 minutes. This allows them to set properly and makes them much easier to remove without sticking. Gently unmold them and transfer to a wire rack to cool further.
6. Top and Serve: Serve your steamed rice cakes warm or at room temperature. For a sweet finish, sprinkle with toasted coconut and sesame seeds, and add a small drizzle of maple syrup. For a savory twist, top with fresh corn kernels, sliced scallions, and a touch of chili oil. Enjoy!
7. Doneness Cues (Mini Callout)
8. The tops of your steamed rice cakes should look slightly translucent and feel firm and springy when gently pressed. They should also release easily from the molds once slightly cooled, indicating they are fully cooked through and have set.