Brown sugar rice cake is a chewy, caramel-sweet treat made from glutinous rice flour and brown sugar, popular in Chinese and Taiwanese bakeries. This version steams into a dense, fudgy cake with a deep molasses flavor and a satisfyingly bouncy texture. It’s simple to make with pantry staples and works beautifully as a tea-time snack or festive dessert.
Ingredients
- 1 ½ cups (180 g) glutinous rice flour (also labeled sweet rice flour, e.g., Mochiko or Erawan)
- 1 cup (200 g) dark brown sugar, packed
- 1 cup (240 ml) hot water (not boiling)
- 1 cup (240 ml) coconut milk (full-fat for best texture)
- 1 tbsp (15 ml) vegetable oil or melted coconut oil, plus more for greasing
- ¼ tsp salt
Instructions
- Grease an 8-inch (20-cm) round cake pan or a 7-inch (18-cm) square pan with oil. Line the bottom with parchment paper for easy removal.
- In a large bowl, combine the brown sugar and hot water. Stir until the sugar is completely dissolved. Let cool to lukewarm (about 5 minutes).
- Add the coconut milk, oil, and salt to the sugar mixture. Whisk to combine.
- Add the glutinous rice flour and whisk until the batter is smooth and free of lumps. The batter will be thin, like a thick cream.
- Pour the batter through a fine-mesh strainer into the prepared pan to remove any remaining lumps.
- Cover the pan loosely with foil or a plate. Place a steaming rack in a large pot with 2 inches (5 cm) of water. Bring the water to a rolling boil over high heat.
- Carefully set the pan on the rack, reduce heat to medium, and cover the pot with a lid. Steam for 40–45 minutes, or until the cake is set and a toothpick inserted in the center comes out clean. Check the water level halfway and add more boiling water if needed.
- Turn off the heat and let the cake rest in the steamer, covered, for 5 minutes. Then remove the pan and let it cool completely on a wire rack.
- Once cool, run a knife around the edge, invert onto a plate, and slice with a wet knife. Serve at room temperature or slightly warm.
Tips
- Use the right flour: Glutinous rice flour (also called sweet rice flour) is essential. Do not substitute regular rice flour or all-purpose flour—the texture will be completely different and not chewy.
- Don’t overmix: Whisk just until smooth. Overmixing can develop excess gluten (if using a blend) or make the cake dense and tough.
- Cool completely before slicing: The cake is very sticky when warm. Let it cool fully to set, then use a wet knife and wipe it between cuts for clean slices.
- Steam, don’t boil: Keep the water at a gentle boil, not a violent rolling boil, to prevent the cake from becoming waterlogged. Add water as needed to avoid drying out.
Serving Suggestions
Serve brown sugar rice cake as a snack with tea or coffee. It pairs well with fresh fruit like mango or berries to cut the sweetness. For a richer dessert, warm a slice and top with a scoop of vanilla ice cream or a drizzle of coconut cream. In Chinese tradition, it’s often served during Lunar New Year as a symbol of rising prosperity.
Variations
- Brown sugar and ginger: Add 1–2 tsp grated fresh ginger to the batter for a spicy kick.
- Black sugar version: Replace brown sugar with dark brown muscovado or Chinese black sugar (heibingtang) for a deeper, more molasses-like flavor.
- Add red bean paste: Swirl in ½ cup (150 g) sweet red bean paste before steaming for a marbled effect.
- Vegan option: This recipe is already dairy-free. Use a plant-based oil instead of butter if you choose to grease with butter.
Storage and Reheating
Store leftover rice cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months—wrap tightly in plastic wrap and then foil. To reheat, steam slices for 5–7 minutes until soft and warm, or microwave on a plate covered with a damp paper towel for 20–30 seconds. Avoid reheating in a dry oven, as it will dry out the cake.
Frequently Asked Questions
Can I use regular rice flour instead of glutinous rice flour?
No. Regular rice flour (from long-grain or jasmine rice) will yield a crumbly, dry cake. Glutinous rice flour, despite the name, is gluten-free and made from sticky or sweet rice, giving the desired chewy texture.
Why is my cake too sticky or gooey in the center?
This usually means the cake is undercooked. Steam it for an additional 10–15 minutes, checking the water level. Also, make sure the batter is not too thick—if you added extra flour, adjust the liquid.
Can I bake this in the oven instead of steaming?
Yes, you can bake it at 350°F (175°C) in a water bath for about 40–50 minutes, but the texture will be slightly less chewy and more cake-like. Steaming is traditional and gives the best result.
Is this cake gluten-free?
Yes, glutinous rice flour is naturally gluten-free. Check that your brown sugar and coconut milk are certified gluten-free if you have celiac disease.
How do I get clean, neat slices?
Use a sharp knife dipped in hot water, and wipe it dry between cuts. The cake is very sticky, so this prevents tearing.
Can I reduce the sugar?
You can reduce to ¾ cup (150 g) for a less sweet cake, but the texture may be slightly less tender. The cake is meant to be quite sweet, so adjust to taste.
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