Overview
Prep Time: 10 minutes
Cook Time: 45 minutes
Yield:Ā 1 loaf
Incredibly soft, spongy and deliciously matcha-ful, this steamed matcha rice cake goes perfectly with ourĀ Coconut Matcha Latte.Ā
It's best if you have a spring-form pan to steam this cake in, but I don't have one on hand and just used a standard bread loaf pan. The spring-form pan will make it a bit easier to get a "pretty" rice cake just due to being easier to remove your steam rice cake from the pan after steaming. A bit of the outer layer of your rice cake might peel off as you remove it from the loaf pan but, I promise you, it will still be delicious.
There are not enough S's in soft to describe this cake. If you've never had it, prepare to be amazed. Your family and friends will be amazed at how you've concocted the softest, spongiest cake they've ever had.
As an added bonus, rice flour, the only flour used in this recipe is naturally gluten-free so if you're doing a gluten free diet and have been struggling to find a good gluten-free cake, search no more. This cake can make a great base for adding frosting (we recommend our matcha cream cheese frosting).
Recipe
Ingredients:
- 4 egg whites
- 4 egg yolks
- 24ml (5 teaspoons) olive oil or coconut oil
- 64ml (4 tablespoons) coconut milk
- 112 grams rice flour
- 52 grams of granulated white sugar
- 1/2 teaspoon cream of tartar
- 2 tablespoons matcha
- Pinch of salt
- 1/2 teaspoon vanilla extract
Ā
Step 1:
Prepare steamer pot. Start boiling water in a pot with some support to place your pan on. I use a bamboo steamer but you can use anything as long as it fits your loaf pan and has a lid. Once the water starts to boil you can turn the burner down to medium-high to maintain steam.
Step 2:
Separate egg yolks from eg whites and add egg yolks to a large mixing bowl and egg whites to a separate large mixing. Mix in vanilla, coconut milk and salt with the egg yolks until fully combined.
Step 3:
In a small mixing bowl, mix the rice flower and matcha together until fully combined. Then whisk the rice flour-matcha mixture into the egg yolk-milk mixture, whisk until fully combined.
Step 4:
Add the cream of tartar to the egg whites and mix with an electric hand mixer until you get medium peaks.
Step 5:
Slowly add the sugar to the egg whites while continuing to beat with the electric hand mixer. Add all the sugar and beat the egg whites until hard peaks form. This may require several minutes of mixing.
StepĀ 6:
Add about 1/3 of the egg whites to the yolk mixture and gently fold in.
Step 7:
Add a second 1/3 of the egg whites to the yolk mixture, gently folding until fully incorporated.
Step 8:
Add the last of the egg whites to the yolk mixture, gently folding until no white streaks are visible.
StepĀ 9:
Gently transfer the mixture into a loaf pan, cover loosely with aluminum foil and place in the steamer. Put the cover on the steamer and steam for 45 minutes.
Step 10:
Allow to cool for 10 before removing from the loaf pan. Once cooled and removed from the loaf pan, your matcha steamed rice cake is ready to enjoy!
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