Chinese Sweet Rice Cake
If you’ve been searching for a Chinese Steamed Sweet Rice Cake that’s soft, bouncy, and full of that signature honeycomb texture, this is the one. This classic Chinese rice cake is lightly sweet (not overpowering), steamed instead of baked, and made with rice flour and yeast to get that airy crumb. I’m also sharing the small details that make or break a successful Chinese Steamed Sweet Rice Cake, like pan size, water level, and how to avoid the dense middle. If you want a reliable sweet rice recipe that tastes like the mom-and-pop shop version, keep reading.
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Have you ever experienced the manapua man coming down the street? I’ve heard that story so many times from aunties, parents, and grandparents that I can practically hear it. That sound drifting closer, everyone suddenly outside “just checking,” and then the prize: a warm paper bag with manapua… and the sweet little bonus treat tucked inside.
If you’re doing a full manapua-shop spread, pair this Chinese Steamed Sweet Rice Cake with my Manapua and Pork Hash for the ultimate brown-bag moment. Chinese Steamed Sweet Rice Cake, fresh off the steamer basket. It’s a simple treat, but it can be surprisingly tricky until you understand what the yeast is doing.
“Everything was perfect except the middle part is not airy. My top and bottom is airy, but the middle is thick.“
If this happened to you, you’re not alone. I’ll show you exactly how to fix it below.
What Is Chinese Steamed Sweet Rice Cake?
Chinese Steamed Sweet Rice Cake is a traditional steamed asian rice cake made with regular rice flour, sugar, water, and yeast. The yeast is what creates the airy “honeycomb” pockets inside the cake, giving it a light, springy bite instead of a chewy mochi texture.
This is the style of sweet rice cakes you’ll often see at local shops and especially the manapua man. It’s subtly sweet, soft, a hint of sour, and it’s best enjoyed warm, fresh from the steamer, or re-steamed the next day to bring back that bounce.
Ingredients for Chinese Steamed Sweet Rice Cake
- 1 cup sugar
- 2 cups water
- 2 cups rice flour (regular rice flour, not sweet rice flour/mochiko)
- 1 tsp yeast (active dry or instant)
- 2 tbsp warm water (105–110°F) (for blooming yeast)
- 1/8 tsp neutral oil (optional, adds moisture)
- Oil to grease the pan
- Water for steamer
I test this Chinese Steamed Sweet Rice Cake with the same basic tools every time, and my bamboo steamer is the one I reach for when I want the top to stay clean and not goopy.
Rice flour vs sweet rice flour (mochiko)
This is the most important substitution note in the whole post:
- Rice flour = cake-like, airy crumb, classic Chinese rice cake texture
- Sweet rice flour/mochiko = sticky, chewy, mochi texture
So no, mochiko will not give you the same Chinese Steamed Sweet Rice Cake result. The biggest game-changer for this Chinese Steamed Sweet Rice Cake is using a smooth rice flour (I’ve found some brands can taste gritty, so this is the one I trust). If you’re looking for chewy, mochi-style desserts instead, check out my Butter Mochi or Chi Chi Dango because those do use sweet rice flour.
Sugar options
- White sugar: classic bakery-style flavor
- Brown sugar: deeper caramel flavor + darker color
- Coconut sugar: earthy sweetness + darker color
Yeast options
Active dry and instant yeast both work. I still recommend blooming either one so you can confirm it’s alive before proofing for hours.
*Elevation Note
At higher elevation, steaming can take longer because water boils at a slightly lower temperature. If your Chinese Steamed Sweet Rice Cake is close but the center still feels dense, add time in 3–5 minute increments. When I made my Sweet Rice Cakes, I had to additionally add on 5-10 minutes because I live in Utah, a higher elevation.
Pan Size + Water Level (This Matters for Success)
This recipe is written for a 9-inch round pan, and a simple 9-inch round cake pan makes the steaming time way more predictable.The key is batter thickness:
- Thicker layer = longer steam time
- Thinner layer = shorter steam time
If you use a deeper/smaller pan and the batter sits taller, it will almost always need more time, not less.
Step-by-Step: Chinese Steamed Sweet Rice Cake
Time needed: 3 hours and 30 minutes
Here’s everything you need for this Chinese Steamed Sweet Rice Cake.
- Make sugar water (cool completely)
In a small pot, heat 2 cups of water + 1 cup of sugar, stirring until fully dissolved. Set aside to cool to room temperature. Make sure you don’t combine the hot sugar water with the yeast, or it will kill the yeast.
- Bloom the yeast
In a small cup, mix 1 tsp yeast + 1 tbsp warm water (105–110°F). Rest 5–10 minutes until foamy.
- Mix the batter
Add 2 cups of rice flour to a large bowl. Pour in cooled sugar water and mix until smooth. Add the bloomed yeast mixture and stir gently until combined.
- Proof (honeycomb texture happens here)
Cover and proof 2–3 hours in a warm spot until you see a thick layer of small bubbles across the surface. Optional: at about the 30-minute mark, fold in 1/8 tsp oil for extra moisture.
- Prep pan + steamer
Grease a 9-inch round pan and pour in the batter. Bring the steamer water to a steady, strong steam before placing the pan inside. If you have a bamboo steamer, this is a great time to use it, it naturally helps with condensation, so your cake top stays pretty.
- Steam
Steam 18–25 minutes, depending on pan thickness, batter depth, and elevation.
Toothpick test the center. If it comes out clean and the cake looks set, it’s done.
If the center seems heavy, steam 3–5 minutes more and check again. - Cool completely, then slice
Cool completely before removing from the pan and slicing into diamonds, wedges, or cubes.
Storage
- Room temp: 1 day, covered
- Fridge: 3–4 days, airtight
- Freezer: 2–3 months, wrapped well
To re-soften or refresh, I prefer a quick re-steam. A simple steamer makes reheating taste like it’s fresh again.
FAQs Chinese Sweet Steamed Rice Cake
No. It changes the structure and won’t create the honeycomb crumb.
Yes. Blooming is still recommended so you can confirm it’s alive.
Yes, as long as it fits flat and steam can circulate.
The toothpick comes out clean, and the cake feels set and springy. If the center feels heavy, steam longer.
It’s possible that the yeast didn’t foam, the sugar water was too hot, the proofing was too cold, or a weak steam. You fix it by blooming the yeast, making sure your sugar water is at room temperature, proofing in a warmer environment, and keeping your steam steady.
The top got goopy because the condensation from the lid dropped onto the cake. You can prevent it by using a bamboo steamer instead of a glass/metal lid. If you don’t have access to a bamboo steamer, you could wrap the lid with a towel.
Are there similar recipes on my blog?
- If you love steamed treats, try my Gau / Nian Gao next; it’s another classic that hits the same nostalgic notes.
- For chewy, mochi-style desserts (sweet rice flour recipes), start with my Butter Mochi or Chi Chi Dango.
- If you’re building a full dim sum spread, add my Manapua and Pork Hash to go with these sweet rice cakes.
Chinese Sweet Rice Cake Video Tutorial
Chinese Steamed Sweet Rice Cakes
Ingredients
- 1 cup sugar
- 2 cups water
- 2 cups rice flour (regular rice flour, not sweet rice flour/mochiko)
- 1 tsp yeast (active dry or instant)
- 1 tbsp warm water (105–110°F (for blooming yeast)
- 1/8 tsp oil (optional, adds moisture)
- oil to grease pan
- water for steamer
Instructions
- Make sugar water: In a small pot, heat 2 cups water + 1 cup sugar until the sugar dissolves completely. Remove from heat and let cool to room temperature.
- Bloom the yeast: In a small cup, mix 1 tsp yeast + 2 tbsp warm water (105–110°F). Let sit 5–10 minutes until foamy.
- Mix the batter: In a large bowl, add 2 cups rice flour. Pour in the cooled sugar water and whisk until smooth. Add the bloomed yeast mixture and stir gently until combined.
- Proof: Cover and let proof in a warm spot for 2–3 hours, until a thick layer of small bubbles forms across the surface.Optional: At about 30 minutes into proofing, gently fold in 1/8 tsp oil for added moisture.
- Prep pan: Lightly grease a 9-inch round cake pan (or similar-sized metal pie pan). Pour the batter into the pan.
- Steam: Bring steamer water to a steady strong steam first. Place the pan on the rack, cover, and steam for 18–25 minutes, depending on pan thickness, batter depth, and elevation.
- Check doneness + cool: Toothpick in the center should come out clean. Remove from steamer and let cool completely before removing from the pan and slicing into diamonds, wedges, or cubes. Serve and enjoy!
Notes
- Oil: I add the 1/8 tsp oil to help keep the cake slightly more moist.
- Avoid a goopy top: Condensation from the lid can drip onto the cake. Wrap the lid with a towel to absorb moisture. (If using a bamboo steamer/lid, you can usually skip this because bamboo absorbs condensation.)
- Steam time tip: If your cake is set on the edges but the center still feels dense, steam 3–5 minutes longer and check again.
Aloha, thank you for sharing your recipes! I have a bamboo steamer so can I put the 9” pan in the bamboo base and cover it then steam? Thank you.
Hello, thanks for sharing this perfect recipe. When I made this, everything is perfect except the middle part is not airy. My top and bottom is airy, but for some reason the middle part seems very thick and not airy. If I can fix that, it’s perfect. I use a square foil pan instead of the road 9 inch pan but they are about the same in height and width. Thanks!
Hi. I followed this recipe successfully. I used gluten free flour instead pure rice flour. I wouldn’t recommend the gluten free flower. It came out fluffy but not as glutinous and satisfying as a pure rice flour would have.
Can you use mochiko or sweet rice flour for this recipe?
No, it won’t work. Different kind of rice is used to make that.
This looks like a great recipe, I’ve been looking for something new to make.
I love rice cake! I haven’t made your recipe yet, but for those that don’t know a 9″ pie pan from a 9″ round cake your video calls a cake pan a pie pan. Thought you might like to correct that.
The recipe says 1 teaspoon yeast for 1 tablespoon water, but the video says 1 teaspoon yeast for 2 tablespoon water. Can you confirm what is correct?
Can I use fast acting instant yeast
Hi. Maybe you can explain what went wrong. I steamed it for 20 minutes, and the toothpick came out clean, but the outside of it was gooey and the inside was completely dry and crumbly. Very disappointing because I followed your instructions, and I watched the video.
Hi Diane! Sorry to hear about that! It is possible that the condensation from the steam will drip onto the top of the cake, making it gooey. I’ve also heard that a few Chinese cooks that make rice cake actually put on some oil after the rice cake finishes to make it more “moist.” This recipe is a hard one. It takes a lot of experimentation to nail it. I’ve had to try this out at least 5x for it to finally work for me.
I was confused with the instructions when it said that if you had a bigger and deeper pan that you needed to decrease the time.
also what happens if you over cook it. I had a deeper pan and i think i overcooked it and it didnt turn out how I thought.
Ah sorry that was a mistake on my end. It should’ve been the opposite. If it was overcooked, decrease the amount of time to steam it. You’ll need to keep an eye on it by poking it with a toothpick every 2 minutes until the toothpick comes out clean.