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Popular Recipes
Crystal Shrimp Pearl Balls
Cheese Sweet Potato Sesame Mochi Bites
Chive & Egg Dumpling Pockets
Golden Banana Crispy Rolls
Black Sesame Walnut Mochi Rolls
These soft and subtly sweet Rice Cranberry Steamed Cakes are a delightful treat inspired by traditional Asian steamed buns. Made from blended soaked rice, flour, and a hint of sugar, these fluffy cakes are studded with tart cranberries and nutty black sesame seeds. Naturally gluten-free and gently steamed, they’re a nutritious, easy-to-digest snack perfect for kids, toddlers, or anyone looking for a wholesome dessert. Light, airy, and mildly sweet—these are sure to become a favorite!
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Recipe
xIngredients:
-
200g white rice
-
Equal amount of water (for blending)
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100g all-purpose flour
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35g sugar
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3g dry yeast
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Dried cranberries (as desired)
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Black sesame seeds (for topping)
Instructions:
-
Soak the Rice:
Rinse 200g of white rice thoroughly and soak it in water for at least 3 hours. -
Make Rice Paste:
Drain the soaked rice and blend it with an equal amount of fresh water until it becomes a smooth rice paste. -
Mix Ingredients:
Pour the rice paste into a mixing bowl. Add 100g flour, 35g sugar, and 3g dry yeast. Stir well until the mixture is completely smooth and free of lumps. -
Fermentation:
Cover the bowl with plastic wrap and let it ferment at room temperature for 1 hour. The batter should become bubbly and light. -
Prepare for Steaming:
Pour the batter into paper muffin cups or silicone molds. Top each portion with a few dried cranberries and a sprinkle of black sesame seeds. -
Steam the Cakes:
Place the filled cups in a steamer. Steam over medium-high heat for 30 minutes. After turning off the heat, let them sit covered for 5 additional minutes to set. -
Cool and Serve:
Let the cakes cool slightly before removing from the molds. Serve warm or at room temperature.
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