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Steamed Sweet Rice Cake

Steamed Sweet Rice Cake (甜粿 - tiᶰ-kóe)

  • Servings: 30 pieces
  • Difficulty: easy
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  • 1 pound Sweet Rice Flour
  • We like Koda Farms which can be found in some supermarkets in the Asian section
  • Asian supermarkets will have a green bag labeled glutenous rice flour (which contrary to the name has no gluten)
  • 2 cups water
  • 1 cup boiling water
  • 1 cup cold water
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon sesame seeds


  1. Mix boiling and cold water together in a bowl
  2. Add sugar to the water and stir until fully dissolved
  3. Pour rice flour into a separate bowl
  4. Blend sugar water and vanilla into the flour until smooth
  5. Grease a container (adding parchment paper to the bottom is helpful) and pour mixture into the vessel
  6. Steam in the contraption of your choice. We used the Tatung steamer found is just about every Taiwanese house.
  7. While the cake steams toast the sesame seeds until golden brown
  8. The cake may take an hour to steam. Remember to refill the outer water bath as it’ll likely dry out before cooking is completed.
  9. Cake is ready when a toothpick comes out clean. Their might be small water spots on the top surface, this is normal.
  10. While the cake is warm sprinkle sesame seeds over the top and press into the surface. Allow to cool then remove. Or if you’re impatient use a knife to separate the cake from the sides of the container.
  11. Slice into pieces and enjoy!

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