Steamed Rice Flour Muffins are a classic delicacy found in various Asian cuisines, known for their soft, fluffy texture and mildly sweet flavor. These minimalist, gluten-free treats are perfect for breakfast, dessert, or as a healthy snack. With just a few ingredients like rice flour, sugar, and milk, you can create a batch of these light and airy cakes right in your kitchen—no oven required.
In this article, you’ll discover the full recipe, helpful tips, variations, and everything you need to make perfect steamed rice muffins at home.
What Are Steamed Rice Flour Muffins?
Steamed rice flour muffins are traditionally made by combining rice flour with a sweetened liquid, then steaming the mixture until it puffs up into a sponge-like cake. Depending on the country, these muffins may go by different names:
- In the Philippines, a similar version is known as Puto.
- In China, Bai Tang Gao is a fermented rice flour cake with a spongier texture.
- In Korea, Baekseolgi is a plain, white steamed rice cake often eaten during celebrations.
- In Vietnam, Bánh bò is made with yeast or baking powder and often flavored with coconut milk.
The version we’re preparing here is a simple, non-fermented style that uses baking powder for its airy rise and requires no fermentation time or advanced techniques.
Why You’ll Love This Recipe
- Gluten-free: Naturally made from rice flour.
- Eggless: Perfect for those with egg allergies.
- Quick and easy: No oven or mixer needed.
- Customizable: Easily flavored with vanilla, coconut milk, or fruit.
Whether you’re new to steamed cakes or already a fan, this recipe is approachable and satisfying.
Ingredients for Steamed Rice Flour Muffins
Here’s everything you’ll need:
Basic Ingredients:
- 1 cup rice flour – Choose fine white rice flour for the smoothest texture.
- 1/4 cup white sugar – Adjust to taste for sweetness.
- 3/4 cup milk – Whole milk or a dairy-free option (coconut milk, almond milk).
- 1/2 tablespoon baking powder – For lightness and rise.
- 1/4 teaspoon salt (optional) – Enhances flavor.
- 1/2 teaspoon vanilla extract (optional) – Adds aroma and warmth.
Yield: About 6–8 small muffins depending on your mold size.
Step-by-Step Instructions
1.
Prepare the Batter
In a large bowl, mix the rice flour and sugar. Slowly pour in the milk while whisking to avoid lumps. Continue mixing until you get a smooth, pourable batter. Add the baking powder and stir well.
If using vanilla extract or a pinch of salt, incorporate them now.
2.
Rest the Batter (Optional)
Let the batter sit for 10–15 minutes. This resting period helps hydrate the flour and results in a finer crumb.
3.
Prepare the Steamer
Fill a steamer pot with water and bring it to a boil. Place the muffin molds into the steamer tray. You can use silicone molds, metal cupcake tins, or ramekins lightly greased with oil. Cupcake liners are also suitable.
Tip: Wrap the steamer lid with a clean kitchen towel to prevent water from dripping onto the batter during steaming.
4.
Fill the Molds
Pour the batter into each mold, filling them to about 3/4 full. This gives the cakes room to rise while preventing overflow.
5.
Steam the Muffins
Place the filled molds into the steamer. Cover with the wrapped lid and steam over medium heat for 15–20 minutes.
Avoid opening the steamer during the first 10–12 minutes to maintain consistent steam and ensure the muffins rise properly.
6.
Check for Doneness
Insert a toothpick or skewer into the center of a muffin. If it comes out clean, they’re ready. The surface should be slightly glossy and the muffins should feel bouncy when pressed.
7.
Cool and Serve
Let the muffins cool in their molds for a few minutes before gently removing them. Serve warm or at room temperature.
Tips for Perfect Steamed Muffins
- Don’t overmix the batter after adding baking powder.
- Keep the steam strong during cooking for fluffier muffins.
- Use fine rice flour for the smoothest texture. Avoid glutinous rice flour, which will make the texture sticky.
- Flavor options: Add shredded coconut, lemon zest, pandan, or ube extract for unique twists.
- Storage: These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for 1–2 days, or refrigerated for up to 4 days.
Flavor Variations
Here are a few ideas to take your steamed rice muffins to the next level:
Coconut Rice Muffins
Replace regular milk with full-fat coconut milk and top with toasted shredded coconut before steaming.
Ube (Purple Yam) Muffins
Add ube extract or ube halaya (purple yam jam) to the batter for color and flavor. This variation is popular in Filipino cuisine.
Matcha Rice Muffins
Add 1 teaspoon matcha powder for a delicate green tea taste and light green hue.
Chocolate Swirl Muffins
Swirl a spoonful of melted chocolate or cocoa paste into the top of each filled mold before steaming.
Serving Suggestions
Steamed rice flour muffins are delicious on their own but can be paired with a variety of sides or dips:
- Serve with cheese slices or a salted egg for a Filipino-style snack.
- Enjoy alongside green tea or sweetened soy milk.
- Drizzle with honey, condensed milk, or chocolate syrup for a dessert twist.
Frequently Asked Questions
Can I use all-purpose flour instead of rice flour?
This recipe specifically depends on rice flour for its unique texture. All-purpose flour will not yield the same soft, spongy result.
Why are my muffins dense or not rising?
The most common causes are expired baking powder, overmixing, or weak steam. Make sure your baking powder is fresh and the steamer stays at a steady boil.
Can I make these without baking powder?
Yes, but the texture will be denser unless you use a fermentation method (like yeast or rice soaking overnight). Baking powder provides a quick rise and fluffy texture.
Can I freeze steamed rice flour muffins?
Yes! Let them cool completely, wrap tightly, and freeze for up to one month. Re-steam or microwave for 30 seconds to revive their soft texture.
Cultural Significance
Steamed rice cakes are deeply rooted in Asian culture and often symbolize purity, celebration, and prosperity. In many regions, they’re served at birthdays, weddings, festivals, and religious ceremonies.
- In China, they’re used during Lunar New Year.
- In Korea, steamed rice cakes are given as offerings in ancestral rites.
- In the Philippines, “Puto” is a common snack served alongside savory dishes like dinuguan (pork blood stew).
By learning to make steamed rice muffins, you’re not only preparing a delicious dish, but also participating in a culinary tradition passed down through generations.
Final Thoughts
Soft, fluffy, and naturally gluten-free, these steamed rice flour muffins are a gentle and delightful treat. With minimal ingredients and no need for an oven, this recipe is perfect for beginner bakers or anyone seeking a light, moist, and nostalgic cake.
Feel free to experiment with flavors, toppings, and textures to make the recipe your own. Whether you’re enjoying them plain with tea or jazzing them up for a festive dessert table, these little cakes are bound to win hearts.