Taiwanese🍰 Sweets & drinks

Chocolate Cocoa Rice Cake

Name: Chocolate Cocoa Rice Cake
Total time: 40 min
Cuisine: Taiwanese
Ingredients: ~1½ cups white rice; ~3 tbsp unsweetened cocoa powder; ~60 g Japanese cane sugar; ~40 g granulated sugar; ~80 g cake flour; ~1½ tsp aluminum-free baking powder; 25 g cooking oil; 270 g room temperature water; ~1 tbsp white vinegar

⏱ 40 min

A creative twist on traditional rice cake with chocolate and cocoa flavors combined with finely ground soaked rice. The result is a fluffy, chewy steamed cake that tastes like chocolate sponge cake. This egg-free recipe works well as a breakfast or snack.

Adapted from a video by Rosalina's Kitchen 蘿潔塔的廚房

新口味巧克力可可米發糕/ 蒸糕（無蛋），平常做來當早餐也很好吃喔！

Watch on YouTube

Ingredients

white ricesoaked overnight until it breaks easily when pinched with a fingernail~1½ cupsest.
unsweetened cocoa powder~3 tbspest.
Japanese cane sugar~60 gest.
granulated sugar~40 gest.
cake flouradded in three portions~80 gest.
aluminum-free baking powder~1½ tspest.
cooking oiladded in portions for better rise and stability25 g
room temperature water270 g
white vinegarreplaces baking soda

Steps

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1
Use white rice that has been soaked overnight until it breaks easily when pinched. Drain the soaking water completely.
2
Place drained rice in a blender with 270g room temperature water. Blend for about 2 minutes until the rice becomes a smooth paste. If there are still granules, pause and blend again.
3
Add all sugars and unsweetened cocoa powder to the blender. Stir gently first to prevent powder from flying up, then blend on high speed until the cocoa is completely dissolved.
4
Strain the rice paste through a fine sieve to remove any remaining granules.
5
Add cake flour in three portions to the filtered rice paste. Whisk thoroughly after each addition until no lumps remain. Dividing the flour helps prevent clumping.
6
Add 25g cooking oil and continue mixing until well combined. The batter should flow easily and have a glossy appearance.
7
Prepare a large pot of hot water for steaming. Place an oil paper cup in a wide-mouth, narrow-bottom steaming container, pressing it down firmly to keep it in place.
8
Add aluminum-free baking powder and white vinegar to the batter and stir well. These are essential for the cake to rise properly.
9
Pour the batter into the water-filled container and carefully distribute it among the paper cups using a spoon, filling each about 90% full.
10
Maintain medium-high heat and carefully place the steaming basket with the batter into the boiling pot. Be careful of the hot steam. Cover and steam for 25 minutes at medium-high heat, avoiding opening the lid to prevent steam loss.
11
Once steamed, turn off the heat and remove the entire basket to cool. Let the cakes cool slightly before unmolding—they will shrink slightly as they cool, making removal easier.
12
Remove the cooled cakes from the paper cups. They can be enjoyed warm and soft, or plated in small cups for serving.

Chocolate Cocoa Rice Cake

Ingredients

Steps

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