Homemade Asian Rice Cakes

If you ask me, Asian rice cakes are one of the most comforting foods you can make at home.

These chewy, satisfying treats work great as a snack or light meal that’s both filling and fun to eat. The soft texture pairs perfectly with a savory soy-based sauce that has just the right amount of sweetness.

They’re made with simple rice cake rounds that get stir-fried with garlic, scallions, and whatever vegetables you have on hand. A splash of sesame oil and some red pepper flakes bring everything together nicely.

It’s an easy dish that comes together in about 15 minutes, perfect for busy weeknights when you want something tasty and different.

What Kind of Rice Flour Should I Use?

For Asian rice cakes, you’ll want to use regular white rice flour, which you can find in most grocery stores or Asian markets. Avoid using glutinous rice flour (also called sweet rice flour) for this recipe, as it will give you a completely different texture – much stickier and chewier than what you’re going for. Brown rice flour can work in a pinch, but it will give your rice cakes a slightly nuttier flavor and a bit more texture. Make sure your rice flour is finely ground rather than coarse, as this will help create the smooth, tender texture that makes these rice cakes so good.

Options for Substitutions

While rice cakes need their key ingredients to get that perfect chewy texture, there are a few swaps you can make:

• Rice flour: This is the star of the show and really can’t be substituted – you need rice flour to get authentic rice cakes. Make sure you’re using rice flour, not rice starch or glutinous rice flour.
• Tapioca starch: If you can’t find tapioca starch, potato starch works as a substitute in the same amount. Cornstarch can work too, but use about 1/4 less since it’s stronger.
• Kosher salt: Regular table salt works fine – just use a bit less since it’s finer. Start with 1/4 teaspoon and taste the batter.
• Sugar: You can leave this out entirely if you prefer savory rice cakes, or swap it with honey or maple syrup (reduce water slightly if using liquid sweeteners).
• Steaming setup: Don’t have a wok? A large pot with a tight-fitting lid works great. You can use a metal colander or bamboo steamer basket instead of a steaming rack.

Watch Out for These Mistakes While Cooking

The biggest mistake when making rice cakes is getting the dough consistency wrong – it should feel smooth and pliable, not too sticky or too dry, so add water or rice flour gradually until you reach the right texture.

Another common error is not steaming the cakes long enough or letting the steam escape by lifting the lid too often, which can result in dense, undercooked centers that won’t have that signature chewy texture.

Make sure your steaming water is at a rolling boil before adding the rice cakes, and keep that lid on tight for the entire cooking time – peeking will only slow down the process.

To prevent sticking, line your steaming plates with parchment paper and give each rice cake enough space to expand slightly during cooking.

What to Serve With Asian Rice Cakes?

These chewy rice cakes are perfect for pairing with stir-fried vegetables and your favorite protein like chicken, beef, or tofu. I love serving them alongside some soy sauce mixed with a little sesame oil and chili flakes for dipping, or you can toss them right into a stir-fry with garlic, ginger, and whatever veggies you have on hand. They also work great in soups – just add them to a simple broth with some green onions and mushrooms for a comforting meal. For a quick snack, try them with some sweet and sour sauce or even a spicy peanut dipping sauce.

Storage Instructions

Keep Fresh: Fresh rice cakes are best enjoyed right away, but you can store them at room temperature for up to 2 days wrapped in a damp tea towel. This keeps them from drying out and getting too chewy. If they do firm up a bit, just steam them again for a few minutes to soften.

Refrigerate: Pop your rice cakes in the fridge wrapped in plastic wrap or in an airtight container for up to a week. They’ll get firmer in the cold, which is actually perfect if you plan to stir-fry them later. Cold rice cakes hold their shape better when cooking with sauces.

Freeze: These freeze really well for up to 3 months! Just wrap them individually or layer between parchment paper in a freezer bag. You can cook them straight from frozen – just add an extra minute or two to your steaming or stir-frying time.

Preparation Time	20-30 minutes
Cooking Time	20-22 minutes
Total Time	40-52 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 15-20 g
• Fat: 4-6 g
• Carbohydrates: 180-200 g

Ingredients

For the rice cakes:

• 1 3/4 cups plus 2 tbsp rice flour (250 g), extra if needed
• 3/4 cup plus 2 tbsp tapioca starch (115 g)
• 2 tsp sugar
• 1/2 tsp kosher salt
• 1 3/4 cups water (400 g), more if necessary

Equipment:

• Large mixing bowl
• Large tea towels
• Baking sheet
• Large wok with lid
• 2 large plates or small pans
• Parchment paper (for lining plates)
• Steaming rack

Step 1: Combine Dry Ingredients

• 1 3/4 cups plus 2 tbsp rice flour (250 g)
• 3/4 cup plus 2 tbsp tapioca starch (115 g)
• 2 tsp sugar
• 1/2 tsp kosher salt
• large mixing bowl

In a large mixing bowl, whisk together the rice flour, tapioca starch, sugar, and kosher salt until well blended.

Set the bowl aside while you prepare the water.

Step 2: Prepare Hot Water and Mix Dough

• 1 3/4 cups water (400 g), more if necessary

Pour the water into a saucepan and bring it to a boil, covered.

Once boiling, gradually pour about half of the hot water into the bowl with the dry ingredients, stirring constantly with a fork, chopsticks, or wooden spoon as you pour.

After the water is absorbed, gradually add the remaining hot water, continuing to mix until fully absorbed.

If there is still loose flour, drizzle in room temperature water a tablespoon at a time, stirring, until a shaggy dough forms.

Let the dough cool for 2–3 minutes, stirring occasionally to release steam.

Step 3: Knead and Rest the Dough

• rice flour (extra, if needed)
• large tea towels

Once the dough is cool enough to touch, knead it in the bowl to incorporate almost all of the flour, occasionally scraping the sides of the bowl to gather any loose bits.

When nearly all loose flour is incorporated, turn the dough onto a clean work surface and knead for another 2–3 minutes.

The dough should be slightly tacky but not too sticky; if needed, add 1–2 tablespoons more rice flour until the dough is relatively smooth.

Shape the dough into a disc.

I find that kneading for a few extra minutes really helps achieve a chewy, smooth texture.

Step 4: Divide and Shape the Dough

• large baking sheet
• large tea towels

Divide the dough into 8 equal pieces (about 90–100 grams each).

Work with one piece at a time, keeping the others covered with a towel to prevent drying.

Shape each piece into a short, thick log, then roll it into a long rope approximately 16 inches long and just over 1/2 inch in diameter.

Repeat with three more dough pieces to create a total of four ropes.

Line them up and cut into 2-inch pieces.

Roll out and cut the remaining pieces similarly, kneading any pieces that begin to dry.

Arrange all the rice cake pieces on a baking sheet and cover with a towel until ready to steam.

Step 5: Arrange Rice Cakes for Steaming

• parchment paper (for lining plates)
• 2 large plates or small pans
• large tea towels

Line your plates or small pans with parchment paper to prevent sticking.

Arrange the cut rice cakes in rows on the lined plates.

Cover the prepared plates with a tea towel to keep them moist while finishing the rest.

I always use parchment paper here as it makes removing the rice cakes so much easier after steaming.

Step 6: Steam the Rice Cakes

• large wok with lid
• steaming rack

Fill a large wok with about 1 1/2 inches of water and bring it to a boil.

Place the steaming rack in the wok and carefully set one plate of rice cakes atop the rack.

Cover the wok and steam on high heat for 10–11 minutes.

Carefully remove the plate and allow the rice cakes to cool.

Check for doneness by slicing one open—there should be no solid white centers.

Repeat the steaming process for additional batches, adding more water to the wok if needed between batches.

Remove and cool all the rice cakes before serving.

Step 7: Serve or Store Rice Cakes

Serve the rice cakes warm with your favorite dipping sauces, or let them cool completely before storing.

These rice cakes are delicious with soy and vinegar dumpling sauce, chili oil, or peanut sauce.

They can also be used in stir-fries, stews, or for making tteokbokki.

For extra flavor, I sometimes toss them lightly in sesame oil before serving.