Top 10 Amazing Homemade Rice Cake Recipes

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Ngày cập nhật gần nhất: 15/4/2026

Content

1. Hot Rice Cake

2. Pandan Leaf Infused Rice Cake

3. Crunchy Peanut Delight

4. Shrimp and Meat Steamed Cake

5. Vegetarian Steamed Cake

6. Red Bean Steamed Cake

1. Hot Rice Cake

Hot Rice Cake is a traditional and rustic dish in Vietnamese cuisine. With this super delicious hot rice cake recipe, you can make it in just 45 minutes. Learn how to make hot rice cake and enjoy this enticing dish tonight! The essence of hot rice cake lies in the fish sauce and the sautéed meat!

Ingredients:

Rice flour: 160g
Ground meat: 150g
Chopped purple onions: 15g
Dried mushrooms: 15g
Black fungus mushrooms: 15g
Salt: 1/4 teaspoon
Pepper: 1/4 teaspoon
Seasoning powder: 1/2 teaspoon
White sugar: 60g
Fish sauce: 40ml
Chopped chili: 10g
Chopped garlic: 25g
Tapioca starch: 100g
Glutinous rice flour: 40g
Cooking oil: 20ml

Instructions:

Sauté 15g of chopped purple onions and 15g of chopped garlic in 2 tablespoons of cooking oil until fragrant. Then add 150g of ground meat and sauté together with 15g of dried mushrooms, and 15g of soaked and chopped black fungus mushrooms. Season the meat with 1/4 teaspoon of salt, 1/2 teaspoon of seasoning powder, and 1/4 teaspoon of pepper.
Pour 400ml of boiling water into a bowl, add 60g of sugar and 40ml of fish sauce, stir to dissolve, then let it cool. Add 10g of chopped garlic and 10g of chopped chili.
Mix 160g of rice flour, 100g of tapioca starch, and 40g of glutinous rice flour with 1.4 liters of water until well combined. Cook the mixture on low heat, continuously stirring until the rice cake batter is thick and dense. Add 20ml of cooking oil when the rice cake batter becomes translucent. Turn off the heat.
Scoop the hot rice cake into a cup. Add the sautéed meat on top, sprinkle with some fried shallots, and garnish with a few sprigs of cilantro. Serve with fish sauce. Now, with this easy hot rice cake recipe, you can satisfy your cravings in just a few minutes! Enjoy this super enticing minced meat rice cake!

Spicy Rice Delight

Heavenly Hot Rice Cake

2. Pandan Leaf Infused Rice Cake

Coconut-infused pandan cake, a beloved and familiar treat. With simple ingredients like glutinous rice flour, tapioca starch, pandan leaves, this cake promises to bring you a delightful and unforgettable experience.

Glutinous Rice Flour: 200 grams
High-quality Rice Flour: 200 grams
Pandan Leaves: 1 bunch
Coconut Milk: 1 can
White Sugar: 300 grams
Water: 900 ml
Fresh Ginger: 1/2 piece
White Sesame Seeds: 50 grams, toasted

Instructions:

Sift glutinous rice flour and high-quality rice flour into a separate bowl. Clean pandan leaves, grind with 400 ml water, and strain to extract pandan juice.
Add salt, 200 grams of white sugar, and 1/3 can of coconut milk into pandan juice. Stir gently until the ingredients dissolve.
Heat a pot, pour the pandan juice mixture and flour into the pot, stir with a spoon until it forms a homogeneous block, then let the dough rest for 30 minutes. You can adjust the amount of pandan water for the desired color.
After the dough has rested, bring it to boil over medium heat. Reduce the heat and stir occasionally until the dough boils for a few minutes, creating bubbles. Occasionally stir to make the dough smooth.
Take the prepared cake mold, lightly grease it with cooking oil, and pour the dough into the mold, spreading it evenly.
Steam the cake until cooked, use chopsticks to press it down to make the cake firm. You can check if the cake is done by inserting a skewer; if it comes out clean, the cake is ready.
Let the cake cool on the outside before placing it in the refrigerator to make it more elastic and delicious.
Grind a small piece of fresh ginger, extract the juice. If you don't have much time, you can use pre-ground ginger, but fresh ginger will have a better flavor.
Combine 500 ml of water, 3 tablespoons of tapioca starch, 1/3 can of coconut milk, a little ginger juice, and the remaining sugar in a large bowl. Stir well until the mixture is completely dissolved. Then, heat the mixture over low heat until it thickens, and season to taste.
Cut the cake into bite-sized pieces, pour the remaining coconut milk mixture over it, and sprinkle white sesame seeds on top. Now it's ready to enjoy!

Pandan Leaf Delight

3. Crunchy Peanut Delight

Crunchy peanut delight, a traditional and age-old dish, made primarily with glutinous rice flour and peanuts. Wondering how to make this? Let's explore the enticing recipe of Crunchy Peanut Delight at home with Mytour!

Ingredients:

High-quality Glutinous Rice Flour: 500g
Slaked Lime Water: 1.8–2 liters
Peanuts: 200g
Cooking Oil, Rock Salt, White Sugar
Special Note: Choose slaked lime that has been aged for at least a year for the best aroma and smooth texture of the dish.

Instructions:

Soak peanuts in clean water for about 6 hours until they swell, then boil until cooked. Drain the water and let it cool. You can remove the skin or leave it according to your preference.
Add 500g of high-quality glutinous rice flour to 2 liters of slaked lime water, stir until the flour dissolves evenly with water. Then add 1/2 teaspoon of rock salt and continue stirring to dissolve the salt. After that, refrigerate the lime water mixture and flour for about 2 hours for the flour to expand, then take it out.
Pour the expanded rice flour mixture into a pot, heat until boiling, and use a spoon to stir it evenly by hand to avoid lumps and settling at the bottom of the pot. Stir in one direction to evenly dissolve the flour and make the cake fragrant, soft, and smooth.
When the flour mixture begins to bubble, reduce the heat, add 3 tablespoons of cooking oil, and stir well. Cover and simmer for about 15 minutes, then open the lid, stir once more, and continue simmering until the rice flour thickens and sets.
Add the cooked peanuts to the simmering rice flour mixture, turn the heat to medium, simmer for an additional 5-7 minutes, then turn off the heat.
Finally, pour the prepared crunchy peanut delight into a mold. If you don't have a mold, you can pour it into deep plates and wait for the cake to cool, then cut it into bite-sized pieces and enjoy it with sauce.

Crunchy Peanut Delight

Peanut Delight

4. Shrimp and Meat Steamed Cake

Ingredients:

Cake Part:
- Rice flour: 250g
- Tapioca flour: 40g
- Salt: ½ teaspoon
- Coconut milk: 300ml
- Filtered water: 400ml

Filling Part:
- Pork: 150g
- Dried shrimp: 100g
- Wood ear mushrooms: 50g
- Carrot: 1/4 piece
- Shallot: 1 piece
- Garlic: 3 cloves
- Seasoning powder: 1 teaspoon
- Ground pepper: 1/2 teaspoon
Fish Sauce:
- Chili: 1 piece
- Garlic: 3 cloves
- Carrot: 1/4 piece
- Fish sauce: 2 tablespoons
- Sugar: 1 tablespoon
- Filtered water: 4 tablespoons
- Lime juice: 1 tablespoon

Instructions:

Combine 250g rice flour, 40g tapioca flour, and ½ teaspoon of salt in a bowl. Mix well until the ingredients are thoroughly combined. Then, add 300ml of coconut milk and stir to make a smooth batter. Pour in 400ml of water and stir to ensure the batter is well-dissolved. Cover and let it rest for 20 minutes.
Brush a thin layer of cooking oil around the mold and pour a layer of batter about 1.5cm thick.
Steam over medium heat for about 7-8 minutes until the cake solidifies. Pour another layer of batter about 1.5cm thick, cover, and continue steaming until the cake is done. Repeat until all the batter is used.
Soak dried shrimp in warm water for 10-15 minutes until they expand. Rinse and drain. If you use large dried shrimp, you can cut them into smaller pieces.
Rinse pork with salt to remove any odor, then rinse with clean water and drain. Finely chop the pork. You can buy pre-ground pork at the market, but preparing it yourself ensures better hygiene.
Soak wood ear mushrooms in hot water for about 10 minutes until they expand. Rinse and drain, then cut into small pieces. Chop shallot, garlic, and julienne carrot.
Heat 2 teaspoons of cooking oil in a pan, add chopped shallot and garlic, stir until fragrant and golden.
Next, add pork, dried shrimp, wood ear mushrooms, and carrot. Stir well. When the ingredients are cooked and flavorful, add 1 teaspoon of seasoning powder and ½ teaspoon of ground pepper. Stir to let the seasoning blend into the shrimp and pork. Turn off the heat.
Finely chop garlic and chili for the fish sauce. Julienne carrot. Mix 2 tablespoons of fish sauce, 1 tablespoon of sugar, 4 tablespoons of filtered water, and 1 tablespoon of lime juice in a bowl. Stir well to dissolve the seasoning. Finally, add chopped garlic, chili, and julienne carrot to complete the dipping sauce.
Cut the cake into small pieces and place on a plate. Add the filling on top and drizzle with the prepared fish sauce. Enjoy this southern-style delicacy!

Savory Shrimp and Meat Delight

5. Vegetarian Steamed Cake

Ingredients:

250g sifted rice flour
20g tapioca starch
400ml coconut milk
500ml water
A pinch of salt
20ml cooking oil
Vegetarian filling: 50g carrots, 50g white radish, 5 shiitake mushrooms
Sweet and sour vegetarian dipping sauce: 40ml vegetarian fish sauce, 1 lime, 80ml water, 40g sugar, 30g carrots
Shredded lettuce, 30g sliced white radish
Accompaniments: bean sprouts, various raw vegetables, crispy fried sandwich bread

Instructions:

Combine rice flour, tapioca starch, coconut milk, water, and a pinch of salt in a pot and stir well. Let the mixture rest for 10 - 15 minutes.
Add 20ml cooking oil to the pot and stir. Heat over medium heat, stirring continuously until the mixture thickens. Pour the mixture into a mold and steam for 20 minutes.
Heat a small amount of oil in a pan, add carrots, white radish, and shiitake mushrooms for stir-frying. Season with a little vegetarian seasoning and stir until the filling is soft (add water if needed). Spread the filling evenly over the steamed cake and steam for an additional 10 minutes.
Prepare the sweet and sour vegetarian dipping sauce: Mix vegetarian fish sauce, sugar, lime juice, and water in a bowl. Stir in julienned carrots and sliced white radish, and add chopped chili. Let the carrots and radish soak in the sauce for 10 minutes.
Heat oil in a pan and deep-fry the crispy fried sandwich bread until golden brown. Remove from the oil. Once the steamed cake has cooled, cut it into pieces, place it on a plate, add bean sprouts, finely chopped raw vegetables, sprinkle with crispy fried bread, and drizzle the sweet and sour dipping sauce. Enjoy!

Vegetarian Steamed Cake

6. Red Bean Steamed Cake

Ingredients:

200g glutinous rice flour
2 tablespoons rice flour
100g red beans
400ml coconut milk
1/5 teaspoon salt
1 tablespoon tapioca starch
6 tablespoons sugar

Instructions:

Cooking Red Beans:

Soak red beans for at least 4 hours before cooking to make them tender.
After soaking, place the beans in a pot, add 600ml water, and bring to a boil.
Once boiling, strain the water and add 500ml fresh water. Add 1 tablespoon sugar, stir, and continue cooking until the beans are soft and not gritty inside.
When the beans are cooked, strain them and set aside.

Mix the Flour:

Grate 200g glutinous rice flour and add 2 tablespoons rice flour to a bowl.
Pour 300ml water into the bowl and stir well to dissolve the flour.

Cook Sugar Syrup:

Boil 4 - 4.5 tablespoons of sugar with about 300ml water until the sugar is completely dissolved, then turn off the heat.

Combine Flour with Sugar Syrup:

When the sugar syrup has just boiled, turn off the heat and slowly pour it into the bowl of flour, stirring continuously until the flour and sugar are well combined.

Steam the Cake:

Brush a thin layer of oil on small bowls and arrange them in the steamer.
While stirring, pour the batter into the bowls, then add a spoonful of red beans. Alternatively, you can mix the beans directly into the batter.
Finally, cover the bowls, turn on the heat, and steam for about 15 minutes until the cakes are cooked.

Cook Coconut Sauce:

Mix 1 tablespoon tapioca starch with 4 tablespoons water.
Pour 400g coconut milk and 1 tablespoon sugar into a dry pan.
While stirring the coconut milk, slowly pour the tapioca starch mixture into it to make a thick sauce to your liking.
Next, heat the mixture over low heat and stir until the coconut sauce thickens as desired.

Finished Product:

After steaming, Red Bean Steamed Cake can be enjoyed by using two long skewers to remove it from the bowls and dipping it in coconut sauce or pouring the coconut sauce directly into the bowls and using a spoon to eat.

Red Bean Steamed Cake

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