Steamed Rice Cake

Last updated 2026-11-12 — Steamed Rice Cake is also a food made from finely broken rice, but its preparation method differs somewhat from that of Zhenren Cake. Zhenren Cake involves grinding the rice into powder, stir-frying it to semi-cooked, and then steaming it. In contrast, Steamed Rice Cake requires the rice slurry to be hung and fermented. The fermented cake batter develops tiny pearl-like holes on the top and bottom, and it has a fragrant aroma reminiscent of rice wine. When steaming, if a round shape is desired, small iron hoops (typically about the size of a mooncake) are placed inside the steamer basket, lined with fine white cloth, and ladles of the prepared rice slurry are poured into each hoop. Alternatively, the slurry can be poured directly into a steamer lined with fine white cloth. A sprinkle of red and green candied threads can be added, and it is then steamed over high heat in boiling water for about twenty minutes until cooked. Once cut open with a string, it often forms diamond shapes. Steamed Rice Cake is snow-white in color, soft, sweet, and moist, with a pleasant texture and flavor, making it a popular seasonal snack in summer and autumn.