Steamed Apple Rice Cakes
Steamed Apple Rice Cakes
Ingredients
For the Cakes
- 1 1/2 cups cooked white rice
- 1 apple, medium, cored and chopped into 1/4-inch pieces
- 1 3/4 cups all-purpose flour
- 3 eggs, large
- 1 3/4 teaspoons active dry yeast
For the Topping
- 1/4 cup pumpkin seeds
- 1/4 cup dried cranberries, chopped
Instructions
- 1
In a food processor or high-speed blender, combine the cooked white rice and the chopped apple. Process until the apple is finely minced and the rice is broken down, forming a coarse mixture.
⏱️ 2 min
- 2
Add the all-purpose flour, large eggs, and active dry yeast to the food processor with the rice and apple mixture. Blend for 2 minutes, or until a smooth, thick batter is formed. Scrape down the sides of the bowl as needed to ensure all ingredients are well incorporated.
⏱️ 3 min
- 3
Lightly grease individual baking cups or molds with cooking spray, or line a steamer basket with parchment paper if not using cups. Pour or spoon the batter evenly into the prepared cups, filling each about two-thirds full.
⏱️ 5 min
- 4
Decorate the top of each cake by arranging pumpkin seeds in a desired pattern and sprinkling the chopped dried cranberries over them.
⏱️ 3 min
- 5
Arrange the filled cups in a steamer basket. Fill a large pot or wok with about 1 to 2 inches of water, ensuring the water level is below the steamer basket. Bring the water to a rolling boil over medium-high heat.
⏱️ 2 min
- 6
Carefully place the steamer basket with the cakes into the pot, cover tightly, and steam over boiling water for approximately 30 minutes, or until the cakes are firm to the touch and a toothpick inserted into the center comes out clean.
⏱️ 30 min
- 7
Remove the steamed apple rice cakes from the steamer and let them cool slightly before serving. They are delicious warm or at room temperature.
Kitchen Tools
Nutrition Facts (per serving)
Steamed Apple Rice Cakes
Ingredients
For the Cakes
- 1 1/2 cups cooked white rice
- 1 apple, medium, cored and chopped into 1/4-inch pieces
- 1 3/4 cups all-purpose flour
- 3 eggs, large
- 1 3/4 teaspoons active dry yeast
For the Topping
- 1/4 cup pumpkin seeds
- 1/4 cup dried cranberries, chopped
Instructions
- 1
In a food processor or high-speed blender, combine the cooked white rice and the chopped apple. Process until the apple is finely minced and the rice is broken down, forming a coarse mixture.
⏱️ 2 min - 2
Add the all-purpose flour, large eggs, and active dry yeast to the food processor with the rice and apple mixture. Blend for 2 minutes, or until a smooth, thick batter is formed. Scrape down the sides of the bowl as needed to ensure all ingredients are well incorporated.
⏱️ 3 min - 3
Lightly grease individual baking cups or molds with cooking spray, or line a steamer basket with parchment paper if not using cups. Pour or spoon the batter evenly into the prepared cups, filling each about two-thirds full.
⏱️ 5 min - 4
Decorate the top of each cake by arranging pumpkin seeds in a desired pattern and sprinkling the chopped dried cranberries over them.
⏱️ 3 min - 5
Arrange the filled cups in a steamer basket. Fill a large pot or wok with about 1 to 2 inches of water, ensuring the water level is below the steamer basket. Bring the water to a rolling boil over medium-high heat.
⏱️ 2 min - 6
Carefully place the steamer basket with the cakes into the pot, cover tightly, and steam over boiling water for approximately 30 minutes, or until the cakes are firm to the touch and a toothpick inserted into the center comes out clean.
⏱️ 30 min - 7
Remove the steamed apple rice cakes from the steamer and let them cool slightly before serving. They are delicious warm or at room temperature.