These fermented rice cakes are soft, smooth, and subtly sweet, with the unique addition of sweet fermented rice (Jiu Niang) and dried osmanthus flowers. It’s an easy-to-follow recipe that requires only a few ingredients and some patience for the fermentation process, but the end result is worth the wait.
Why Steamed Cakes Are a Favorite in China
Unlike Western cuisine, which often relies on ovens, people in China love steamed cakes, and I’m no exception.
From Purple Sweet Potato Steamed Cake to Steamed Pumpkin Cake and Steamed Egg Cake, these soft, fluffy treats are a staple in my kitchen.
This Chinese Fermented Rice Cake recipe requires a bit of planning because the rice needs to soak beforehand, but the result is absolutely worth it.
Made with very simple ingredients, this cake is fragrant, soft, and slightly chewy, with a delightful blend of rice aroma, fermented rice wine fragrance, and osmanthus scent.
Making It Perfect, Every Time
I’ve made this Chinese fermented rice cake many times, and I’ve fine-tuned the process based on feedback from my readers.
With careful measurements and a few simple steps, you’ll get the texture and flavor just right.
I use an electronic scale to ensure accuracy in every part of the recipe, so you can achieve consistent, delicious results. Trust me, following these steps will give you a perfect rice cake every time!
Tips for Success
Soak the Rice Properly: It’s crucial to soak the rice thoroughly. The soaking step helps the rice absorb enough water, making it easier to blend into a fine, smooth paste. I recommend using a blender in fruit/vegetable mode and blending the rice three times to achieve the smoothest, thickest paste.
Fermentation is Key: The two rounds of fermentation and degassing are essential for getting that light, fluffy texture.
- First Fermentation: After blending the rice paste, let it ferment in a warm environment. I use my steamer’s fermentation setting and keep the temperature at 30°Cfor 1 hour. The paste should double in size. Stir to release any air bubbles after the first fermentation. This step helps the yeast to work its magic, and the paste will become light and airy.
- Second Resting: Let the paste rest at room temperature for 40-50 minutes, allowing the volume to increase to 2-3 times its original size. Be mindful of the time during this step to avoid over-fermentation, which can make the rice cake sour. Stir again to release the gas bubbles and ensure an even, smooth texture throughout the paste. The goal is to achieve a rice cake with a smooth, velvety consistency.
High-Sugar Resistant Yeast: One very important note is that you must use high-sugar resistant yeast. Regular yeast may not work as effectively with the sugar content in this recipe, and the cake might not rise or develop the right texture.
Sweetness Balance
I use 75g of white sugar in this recipe, which I’ve found to be the perfect amount to balance the sweetness without overwhelming the other flavors. I wouldn’t recommend cutting back on the sugar.
Ingredients
- 500g regular rice (use regular cooking rice, not glutinous rice)
- 90g Jiu Niang (Sweet Fermented Rice) (homemade or store-bought)
- 213g water
- 75g white sugar
- 5g high-sugar resistant yeast (important to use this type of yeast)
- Dried osmanthus flowers (for decoration and fragrance)
Instructions
Soak the Rice:
Wash 500g of regular rice thoroughly and place it in a container. Add enough water to fully submerge the rice and soak it overnight.
Drain, Weigh, and Blend the Rice:
The next day, drain the soaked rice and rinse it a few times with clean water. Weigh the drained rice, which should be about 641g. Put the rice into a blender, add 213g of water, and choose the fruit/vegetable blending mode. Blend the rice three times until the paste is very smooth. Pour out the rice paste and check its smoothness and consistency. It should be fine without any graininess and thick enough to form strands when pulled.
First Fermentation:
Add 5g of high-sugar resistant yeast and 75g of white sugar into the smooth rice paste. Stir well with chopsticks or a spatula until the yeast and sugar dissolve completely in the rice paste.
Once the rice paste is mixed, cover the container with plastic wrap to prevent moisture loss and dust contamination. I use the fermentation function in my steamer, setting the temperature to 30°C and fermenting for 1 hour. If fermenting at room temperature, place the container in a warm area (30-35°C) and allow it to ferment for 1-1.5 hours until the paste doubles in size. The paste should have a honeycomb-like texture when properly fermented.
After fermentation, remove the plastic wrap and stir the rice paste using chopsticks or a spatula to release the gas bubbles formed during fermentation.
Second Resting:
Cover the rice paste with plastic wrap again and allow it to rest at room temperature for 40-50 minutes. During this period, observe the paste’s volume.
Once it has expanded 2-3 times its original size, the resting is complete. Be mindful of the timing to prevent over-fermentation, which can result in a sour taste.
Stir Again and Fill Molds:
Stir the paste once more to release any remaining gas, ensuring it becomes smooth and silky.
Then, pour the paste into prepared molds, filling them about 70% full. Sprinkle a layer of dried osmanthus flowers evenly on top for extra fragrance and a decorative touch.
Steam the Rice Cake:
Bring water to a boil in your steamer. Place the molds inside the steamer and cover with the lid. Steam on high heat for about 40 minutes.
Unmold and Serve:
Let the rice cake cool on a rack until it’s no longer hot to the touch. Gently remove the rice cake from the mold. Cut it into your preferred shapes and enjoy!
Frequently Asked Questions
How can I store leftover rice cake?
Store leftover rice cake in an airtight container at room temperature for up to 2-3 days, or refrigerate it for longer storage.
Can I substitute dried osmanthus flowers?
If you can’t find dried osmanthus flowers, you can omit them, but they add a lovely fragrance and flavor to the rice cake.
Traditional Chinese Fermented Rice Cake
Ingredients
- 500 g regular rice use regular cooking rice, not glutinous rice
- 90 g Jiu Niang Sweet Fermented Rice (homemade or store-bought)
- 213 g water
- 75 g white sugar
- 5 g high-sugar resistant yeast important to use this type of yeast
- Dried osmanthus flowers for decoration and fragrance
Instructions
Soak the Rice:
- Wash 500g of regular rice thoroughly and place it in a container. Add enough water to fully submerge the rice and soak it overnight.
- Drain, Weigh, and Blend the Rice:
- The next day, drain the soaked rice and rinse it a few times with clean water. Weigh the drained rice, which should be about 641g. Put the rice into a blender, add 213g of water, and choose the fruit/vegetable blending mode. Blend the rice three times until the paste is very smooth. Pour out the rice paste and check its smoothness and consistency. It should be fine without any graininess and thick enough to form strands when pulled.
Add Yeast and Sugar, and Stir:
- Add 5g of high-sugar resistant yeast and 75g of white sugar into the smooth rice paste. Stir well with chopsticks or a spatula until the yeast and sugar dissolve completely in the rice paste.
First Fermentation:
- Once the rice paste is mixed, cover the container with plastic wrap to prevent moisture loss and dust contamination. I use the fermentation function in my steamer, setting the temperature to 30°C and fermenting for 1 hour. If fermenting at room temperature, place the container in a warm area (30-35°C) and allow it to ferment for 1-1.5 hours until the paste doubles in size. The paste should have a honeycomb-like texture when properly fermented.
- After fermentation, remove the plastic wrap and stir the rice paste using chopsticks or a spatula to release the gas bubbles formed during fermentation.
Second Resting:
- Cover the rice paste with plastic wrap again and allow it to rest at room temperature for 40-50 minutes. During this period, observe the paste's volume.
- Once it has expanded 2-3 times its original size, the resting is complete. Be mindful of the timing to prevent over-fermentation, which can result in a sour taste.
Stir Again and Fill Molds:
- Stir the paste once more to release any remaining gas, ensuring it becomes smooth and silky.
- Then, pour the paste into prepared molds, filling them about 70% full. Sprinkle a layer of dried osmanthus flowers evenly on top for extra fragrance and a decorative touch.
Steam the Rice Cake:
- Bring water to a boil in your steamer. Place the molds inside the steamer and cover with the lid. Steam on high heat for about 40 minutes.
Unmold and Serve:
- Let the rice cake cool on a rack until it's no longer hot to the touch. Gently remove the rice cake from the mold. Cut it into your preferred shapes and enjoy!
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