This traditional Song Gao (松糕) is a steamed rice cake made with rice flour, glutinous rice flour, and lightly sweetened water. It has a delicate, fluffy texture with a chewy bite and is finished with sesame seeds or other classic toppings.

What is Song Gao Cake? A Light & Fluffy Chinese Delight

Song Gao (松糕), meaning “pine cake” for its airy, porous texture resembling pine branches, is a classic Chinese steamed rice cake that’s been enjoyed for centuries.

Unlike dense, sticky rice cakes, this delicacy is light as a cloud with a tender crumb—think of it as the Asian cousin to a sponge cake, but naturally gluten-free and steamed instead of baked.

Key Characteristics of Song Gao:

Texture: Airy yet slightly springy (thanks to the blend of rice flour and glutinous rice flour)
Flavor: Mildly sweet with a clean rice aroma—perfect for pairing with tea
Appearance: Snow-white with tiny pores (from sifting) and often dotted with sesame or osmanthus

In the past, I’ve shared a few other popular Chinese cakes, each with their unique flavors and textures:

However, I think this Song Gao Cake is the easiest one of all! The recipe requires minimal ingredients, no special equipment (just a steamer!), and it comes together quickly.

The beauty of this cake lies in its simplicity: it’s soft, fluffy, and has the perfect balance of sweetness.

Whether you’re a beginner or a seasoned baker, I truly think this is one of the most straightforward Chinese cakes you can make at home.

Why you‘ll love this recipe

Soft, airy, and delicately chewy texture
No need for electric mixers or ovens
Naturally gluten-free
Great for snacks, tea time, or festive treats
Customizable toppings like sesame, red dates, or osmanthus

Ingredients:

Dry ingredients:

300 g rice flour (regular rice flour, not glutinous; gives a fluffy texture)
120 g glutinous rice flour (adds chewiness; can adjust to your preference)

Liquid:

80 g white sugar (reduce to 60 g for lower sugar)
200 ml hot water (about 60°C; not boiling to avoid cooking the flour)

Toppings (optional):

10 g black or white sesame seeds (or use chopped red dates or dried osmanthus for a traditional flavor)

Instructions:

Dissolve sugar and mix with flours

Pour the sugar into hot water and stir clockwise with chopsticks until fully dissolved. Let cool to about 40°C (warm to the touch, not hot).

In a large mixing bowl, combine rice flour and glutinous rice flour. Stir well with chopsticks. Gradually pour in the warm sugar water while stirring. Wear gloves and rub the mixture with your hands to break up large lumps.

Sift and rest the mixture

Sift the flour mixture through a fine mesh sieve once. Note: This is a crucial step for achieving a fine, fluffy texture.

Prepare the mold and add flour mixture

Line a steamer basket with a steaming cloth. Place a mousse ring on top.

Gently pour the sifted flour mixture into the mold. Level the surface with a scraper or spatula. Do not press down—this will make the cake dense. Aim for a thickness of 3–4 cm.

Score the surface and steam

Use a knife to lightly score 3×3 cm squares on the surface (don’t cut all the way through—this makes cutting easier later). Sprinkle sesame seeds evenly on top.

Boil water in a steamer. Place the mold in the basket, cover with a lid, and steam over medium heat for 30 minutes.

Frequently Asked Questions

Can I make this without a mousse ring?
Yes! Any round or square heat-safe mold will work. Just make sure to line it well or use a steaming cloth.

Why shouldn‘t I press down the flour mixture?
Pressing compacts the flour, resulting in a dense and firm texture. To get that soft, fluffy bite, the mixture should remain loose and airy.

Can I store leftovers?
Yes. Let the cake cool completely, then wrap it tightly or place it in an airtight container. Store at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat by steaming briefly.

Can I change the toppings?
Absolutely! You can use chopped red dates, dried longan, goji berries, or even sweet osmanthus flowers for variety.

Print Pin

Easy Homemade Song Gao – Chinese Rice Cake

This fluffy, lightly sweet rice cake is made with a mix of rice flour and glutinous rice flour. Steamed to perfection and topped with sesame—no mixer or oven needed!

Course Side Dish

Cuisine Chinese

Prep Time 20

Cook Time 35

Servings

Calories 476kcal

Ingredients

Dry ingredients:

300 g rice flour regular rice flour, not glutinous; gives a fluffy texture
120 g glutinous rice flour adds chewiness; can adjust to your preference

Liquid:

80 g white sugar reduce to 60 g for lower sugar
200 ml hot water about 60°C; not boiling to avoid cooking the flour

Toppings (optional):

10 g black or white sesame seeds or use chopped red dates or dried osmanthus for a traditional flavor

Instructions

Dissolve sugar and mix with flours

Pour the sugar into hot water and stir clockwise with chopsticks until fully dissolved. Let cool to about 40°C (warm to the touch, not hot).
In a large mixing bowl, combine rice flour and glutinous rice flour. Stir well with chopsticks. Gradually pour in the warm sugar water while stirring. Wear gloves and rub the mixture with your hands to break up large lumps.

Sift and rest the mixture

Sift the flour mixture through a fine mesh sieve once. Note: This is a crucial step for achieving a fine, fluffy texture.

Prepare the mold and add flour mixture

Line a steamer basket with a steaming cloth. Place a mousse ring on top.
Gently pour the sifted flour mixture into the mold. Level the surface with a scraper or spatula. Do not press down—this will make the cake dense. Aim for a thickness of 3–4 cm.

Score the surface and steam

Use a knife to lightly score 3×3 cm squares on the surface (don't cut all the way through—this makes cutting easier later). Sprinkle sesame seeds evenly on top.
Boil water in a steamer. Place the mold in the basket, cover with a lid, and steam over medium heat for 30 minutes.

Nutrition