Rice Cakes

  • Yield: 3

Serve with a sprinkling of tamari, rice vinegar, shredded carrots and minced scallions over the top. You can use disposable muffin tins for this recipe.


1 1/2cups rice flour
1/3cup tapioca flour*
2teaspoons salt
2cups cold water


  1. Combine all ingredients in a bowl and stir with a fork or whip to form a smooth and thick batter that resembles marshmallow fluff. Lightly oil 36 (3-inch) muffin cups (you can use disposable pans) and put about 1 tablespoon batter into each.
  2. In a large skillet, place an inverted plate on the bottom. Add 1/2 to 1-inch water. Place muffin tin atop plate being sure water does not overflow into muffin cups. Bring water to a boil over high heat, cover, and let steam about 5 minutes or until cakes are solid and cooked through. Remove tin from skillet and use a fork or spatula to gently lift rice cakes from muffin cups. Repeat until all batter is used.
*Tapioca and rice flours can be purchased at natural food stores. You can also make tapioca flour by grinding tapioca in a food processor fitted with the metal blade. If you use this type tapioca flour, increase the water to 2 1/4 cups.

Nutritional Info *per serving

  • Calories 29
  • Fat .09g
  • Cholesterol 0mg
  • Sodium 132mg
  • Carbohydrate 6g