This steamed rice cake (apam nasi) is an easy and delicious way to enjoy leftover rice. I like to add pandan paste to the cake batter to give a pretty green colour and fragrant pandan aroma to the cake.
I’m not sure where is the origin of this steamed rice cake, I’ve known this steamed cake since I was a kid. They usually come in different colours like white, green or pink. But what I love the most about this cake is their spongy texture.
Steamed Rice Cake
- 1 cup cooked white rice
- 1/2 cup sugar
- 1 cup all-purpose flour
- 1 cup rice flour
- 2 teaspoon yeast
- 1 teaspoon vanilla
- 1 cup water
- 2 teaspoon pandan paste, optional
- Combine rice and half of water in a blender or food processor, blend until the rice is thick and smooth.
- Pour the rice mixture into a big bowl. Add sugar, flour, rice flour, yeast, vanilla and the rest of the water. Whisk together until the sugar is dissolved. Cover the batter with cling film and let it rest for 30 minutes.
- Lightly oil each of muffin cups with vegetable oil or any neutral oil.
- Fill a steamer basin with water. Cover and bring to a rapid boil over high heat.
- Add pandan paste to the batter, after the cake batter rest and it already rises. Stir the batter until well combined. Pour the batter into a muffin cup. Don’t pour too much, leave some room for the cake to expand and rise.
- Steam the cake for 20 minutes.