Avg. rating 5 from 8 votes.# of Servings: 8
Recipe Created By: Maren Chiu
1 cup water
1/2 cup sugar
1 1/2 cups rice flour
2 tsp baking powder
In a saucepan, heat water and sugar, stirring until sugar dissolves. Set aside to cool slightly.
Set up a steamer. I use a large soup pan with a cooling rack set inside.
Fill bottom with water and heat until it reaches a low boil. Water should not go above the rack.
Line the bottom of and 8" round cake pan with parchment paper or waxed paper. Put in steamer.
In a bowl, stir rice flour and sugar water until blended. Stir in baking powder. Pour into cake pan.
Cover pan, and steam for 30 minutes. (You can open lid mid-way to add more water, if necessary.)
This is a steamed cake and will very moist and not the same as a oven baked cake.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about
corn substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about
wheat and gluten substitutions.
Avg. rating 5 from 8 votes.