Originally posted September 21, 2015

Chinese Fermented Rice Cake

Chinese Fermented Rice Cake by Sarah Xiong

This recipe can be halved. Use my fermented rice wine recipe mixed with equal parts rice flour as the starter: http://www.cookooree.com/u/sarah-kurniawan/recipes/fermented-rice-wine Once you make this recipe, don't wash the container. Just add more ingredients. The residual batter should have enough starter to repeat the process.


  • 80g fermented rice starter
  • 220g rice flour
  • 30g tapioca starch
  • 200g sugar
  • 600g coconut water
  • pandan leaves
  • 1 tsp coconut oil
  • 1/4 tsp solution from 1/4 tsp baking soda + 1 tsp water
  • Half recipe if using used jar
  • 120g rice flour
  • 15g tapioca starch
  • 100g sugar*
  • 300g coconut water*
  • 1/2 tsp coconut oil
  • 1/4 tsp solution from 1/4 baking soda + 1 tsp water
  • *if using sweetened coconut water use 75g sugar
2-6" cake rounds


Dissolve coconut water and sugar in a pot with pandan leaf. Remove pandan leaf and discard.

Mix rice flour and tapioca in a bowl. Slowly drizzle hot coconut water into bowl, stop and stir as you go. Let it sit til room temperature or cool enough to touch. Add the fermented rice yeast. Let sit overnight.

In the morning stir in coconut oil. Measure the baking soda solution and add. Steam for 20 minutes in a heatproof vessel.


  • commented about 3 years ago

    This looks simply amazing. I love that you sue fermented rice instead of yeast. Would love to see your other recipes! Thank you!!

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