Make Chinese steamed rice cake just like the manapua man

glutinous rice flour

🥗Healthier: brown rice flour

💰Cheaper: regular rice flour

Brown rice flour adds fiber and nutrients, while regular rice flour is more accessible.

shrimp

🥗Healthier: tofu

💰Cheaper: canned mushrooms

Tofu provides protein and is budget-friendly.

pork

🥗Healthier: chicken

💰Cheaper: ground turkey

Chicken is leaner, while ground turkey is often less expensive.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Tamari is a gluten-free alternative that is often similarly priced.

Add 2 teaspoons active dry yeast to 2 cups warm water and set aside to proof.

In a small pot, combine 1 cup granulated sugar with some water and heat until the sugar dissolves.

In a large bowl, add 2 cups rice flour and pour in the dissolved sugar water mixture.

Mix until the batter is thin and smooth, then let it cool to below 115°F.

Once cooled, pour in the yeast mixture and mix until combined.

Cover the bowl and let it proof in a warm environment for about 1 to 1.5 hours until bubbly.

Prepare a 6-inch or 8-inch bamboo steamer by spraying it with non-stick cooking spray.

Pour the batter into the prepared steamer and place it over a pot of boiling water, reducing the heat to a simmer.

Cover the steamer with a kitchen towel and lid, ensuring no condensation drips into the batter.

Steam for 18-20 minutes, checking for doneness at 18 minutes.

After steaming, let it cool slightly before loosening the edges with a knife and inverting onto a cutting board.

Cut the rice cake once it has cooled to avoid crumbling.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens