Sticky Rice Cakes – a delicious recipe with rice flour, rice flour, salt, water, circles, other neutral oil. Easy to follow and perfect for any occasion.
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In a bowl, stir together the 2 rice flours and the salt.
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Make a well in the center, pour in the water, and stir with a spatula until a clumpy dough forms.
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Then, use your hand to knead the dough into a rough mass.
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Turn out the dough and all the unincorporated bits onto a work surface and knead with both hands into a soft , smooth ball that feels like modeling clay.
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If necessary, add water by the teaspoon or a bit of rice flour (either kind is fine) to achieve the correct consistency.
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To test if the dough is ready, pinch it; it should barely stick to your fingers.
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Shape the dough into a log and cut it into 8 equal pieces.
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Set aside for a moment.
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Fill the steamer pan halfway with water and bring to a rolling boil over high heat.
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Lower the heat until you are ready to steam.
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Have ready a shallow bowl of water for moistening your hands.
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Spread out the banana leaf circles on the work surface, and very lightly brush the top of each circle with oil (this prevents the cakes from sticking to the leaf).
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To form each cake, lightly moisten your hands and roll a piece of dough between your palms into a smooth ball.
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Center the ball atop a banana leaf circle.
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Repeat with the remaining dough, remoistening your hands as needed.
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Finish by moistening the heel of your hand and gently flattening each ball of dough into a 1/2-inch-thick disk.
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Place the cakes in steamer trays, spacing them 1 inch apart and keeping them 1 inch away from the edge where condensation will collect.
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Return the water in the steamer pan to a rolling boil.
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Loosely cover 1 tray with parchment or waxed paper to prevent drying.
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Place the other tray in the steamer, cover, and steam the cakes for 6 minutes, or until they have expanded and no longer look chalky.
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Turn off the heat and wait for the steam to subside before lifting the lid, and then lift it away from you carefully to avoid condensation dripping onto the cakes.
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Remove the tray and use a metal spatula to transfer the cakes, still on the banana leaf, to a wire rack.
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Steam the second tray the same way.
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Let the cakes cool for about 1 hour, or until they are at room temperature.
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A shiny skin forms on top to make them easier to handle.
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Arrange the cakes, still on the banana leaf, on 1 or more platters and place on the table with the sausages.
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To eat, peel off the banana leaf from the bottom of a cake.
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Lay 1 or 2 sausage slices on the bottom, or stickier side, of the cake.
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Remove the banana leaf from another cake and place it, shiny side up, on top to create a sandwich.
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These cakes taste best the day you prepare them.
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If you have to store them, keep the cakes in pairs.
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Invert one on top of another, with a piece of banana leaf between the top sides to prevent them from sticking.
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Put the cakes in an airtight container and refrigerate.
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Refresh the cakes in the steamer or microwave oven until hot, letting them cool before eating.
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This sticky rice dough can be used to encase a savory filling of shrimp, pork, and mushroom for steamed dumplings called banh it tom thit, a traditional breakfast treat that is also great for brunch, lunch, or a snack.
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Make a batch of the filling used for steamed rice crepe rolls (page 270).
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Then prepare 1 1/2 recipes of the sticky rice dough, shaping the finished dough into a log and cutting it into 12 equal pieces.
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To form the dumplings, have ready a shallow bowl of water for moistening your hands.
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Spread out 12 banana leaf circles (each 3 1/2 inches in diameter) on your work surface, and very lightly brush the top of each circle with oil (this prevents the dumplings from sticking to the leaf).
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Lightly moisten your hands, pick up a piece of dough, and roll it into a ball.
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Holding it with one hand, use the fingers of your other hand to press the dough gently from the center toward the rim to create a 3-inch circle slightly thinner at the center than at the rim.
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As you press, rotate the dough to make an even circle.
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(It is like shaping a tiny pizza.)
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Gently cup one hand and put the dough circle in that hand, placing it toward the fingertips, which will cradle the dumpling as you shape it.
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Place a heaping tablespoon of the filling in the center of the circle.
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Lightly press on the filling with the back of the spoon to create a shallow well; your hand will naturally cup a little tighter as you do this.
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Now, use your free hand to push and pinch the dough together to enclose the filling completely.
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You will end up with a ball about 2 inches in diameter.
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Pass the ball between your hands a few times to smooth the surface, and then center it on a banana leaf circle.
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Repeat with the remaining dough and filling.
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Place the dumplings in steamer trays, spacing them 1 inch apart and 1 inch away from the edge where condensation will collect.
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Steam the dumplings, one tray at a time, for 15 minutes, or until they have expanded and no longer look chalky.
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Turn off the heat and wait for the steam to subside before lifting the lid, and then lift it away from you carefully to avoid condensation dripping onto the dumplings.
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Remove the tray and use a metal spatula to transfer the dumplings, still on the banana leaf, to a wire rack or serving plate.
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Let them firm and cool for 5 to 10 minutes before serving.
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Diners can use chopsticks or forks to lift them from the banana leaf (they come off easily).
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They are good as they are, but they are even better dipped into a mixture of soy sauce and black pepper.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup Mochiko Blue Star brand glutinous (sweet) rice flour, 1/2 cup glutinous (sweet) rice flour, any Thai brand, 1/4 teaspoon salt, 3/4 cup water, and more.
Yes, Sticky Rice Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.