Ingredients
Rice Cake Dough
- 250 g rice flour (about 1 3/4 cups + 2 tablespoons; add more if necessary)
- 115 g tapioca starch (about 3/4 cup + 2 tablespoons)
- 2 teaspoons sugar
- 1/2 teaspoon kosher salt
- 400 g water (1 3/4 cups; add more water if necessary)
For Steaming & Serving
- Large tea towels (for covering dough and rice cakes)
- Parchment paper (for lining plates)
- Optional sauces such as soy and vinegar dumpling sauce, chili oil, or peanut sauce (for serving)
Instructions
- Make the Dough: In a large mixing bowl, whisk together rice flour, tapioca starch, sugar, and salt. Set aside. Bring the water to a boil in a saucepan, covered. Gradually pour about half of the boiling water into the flour mixture while stirring with a fork or wooden spoon, allowing the flour to absorb the water. Slowly add the remaining water and continue stirring until fully incorporated. If loose flour remains, add 1-2 tablespoons of room temperature water and stir. Let cool for 2-3 minutes, stirring occasionally to release steam.
- Knead the Dough: When the dough is cool enough to handle (or wearing disposable gloves if still warm), knead it in the bowl to incorporate all loose flour. Wipe dough from the bowl sides into the dough. Transfer the dough onto the counter and knead for 2-3 minutes; it should be tacky but not overly sticky. If too sticky, knead in 1-2 tablespoons of rice flour. Shape into a smooth disc.
- Shape and Cut the Dough: Divide the dough into 8 equal pieces (about 90-100 g each). Keep one piece on the work surface and cover the rest with a towel. Roll the piece into a 16-inch long rope just over 1/2 inch in diameter. Repeat with three more pieces, line them up and cut into 2-inch pieces. Transfer cut pieces to a baking sheet and cover with a towel. If remaining dough dries, knead and roll it again. Line plates or small pans with parchment paper and arrange the pieces on them, cover while preparing the rest.
- Steam the Cakes: Fill a large wok with 1 1/2 inches of water and bring to a boil. Place a steaming rack in the center, lower one plate onto it, and cover with lid. Steam on high for 10-11 minutes. Remove plate, let rice cakes cool at room temperature. Check doneness by slicing a cake—no white spots should remain. Add water if needed. Steam second batch the same way. Let cool before serving or using in recipes.
- Serve: Enjoy steamed rice cakes warm with your choice of dipping sauces like soy and vinegar dumpling sauce, chili oil, or peanut sauce. Alternatively, stir-fry them, add to stews, or use in dishes like tteokbokki.
Notes
- Note 1: Tapioca starch adds chewiness and elasticity to the rice cakes. Adjust quantity slightly for texture preference.
- Note 2: Steaming time of 10-11 minutes ensures the rice cakes are fully cooked; cutting one to confirm is recommended.
- If the dough is sticky, add small amounts of rice flour to adjust consistency.
- Use parchment paper on plates to prevent sticking during steaming.
- Keep dough and cut pieces covered to prevent drying out before steaming.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Snack
- Method: Steaming
- Cuisine: Asian
- Diet: Gluten Free
