A Different Kind of Pancake
Steamed rice-flour pancakes are a staple in many parts of Asia, beloved for their wonderfully soft and slightly chewy consistency. Unlike the fluffy, buttermilk pancakes common in Western kitchens, these are made from a simple batter of rice flour, water,
and sometimes a little tapioca starch for extra springiness. The batter is poured into small molds and steamed, a process that cooks them gently and preserves their delicate, moist texture. In Singapore and Malaysia, a popular version is known as 'chwee kueh', or 'water rice cake', brought to the region by Teochew immigrants. These cakes have a distinctive dimple on top and are known for being fairly neutral in taste, which makes them incredibly versatile. Another well-known variation is the sweet and airy Vietnamese 'bánh bò hấp', which often includes coconut milk and yeast, giving it a honeycomb-like interior and a subtle, fragrant sweetness.
The Savory Breakfast Transition
For breakfast, these rice cakes shine with savory toppings that provide a satisfying start to the day. The traditional serving for chwee kueh is a perfect example: the plain rice cakes are topped with a spoonful of savory preserved radish, often fried with garlic and shallots. This combination of soft, neutral cake and salty, fragrant topping is a breakfast classic in Singapore's hawker centers. You can easily replicate this at home by sautéing preserved radish (chai poh) with garlic until fragrant. For a simpler take, a drizzle of high-quality soy sauce, a touch of sesame oil, and a sprinkle of chopped spring onions or crispy fried shallots can elevate the humble cake into a quick and flavorful meal. Some even enjoy it with a side of chili sauce for an extra kick.
Sweet Endings and Dessert Dreams
The simple nature of steamed rice pancakes makes them an ideal dessert base. Their subtle flavour doesn't compete with toppings, allowing sweet additions to take center stage. For a classic Southeast Asian dessert experience, drizzle the warm cakes with 'gula melaka', a rich and smoky palm sugar syrup. This syrup, often infused with aromatic pandan leaves, provides a deep, caramel-like sweetness that is simply divine. Another popular dessert topping is a generous spoonful of coconut cream or sweetened condensed milk, finished with a sprinkle of toasted sesame seeds for texture and nutty flavor. Fresh fruit also pairs beautifully. Try diced mango, ripe berries, or sliced banana for a fresh and vibrant finish. For an even more decadent treat, a small scoop of coconut or vanilla ice cream alongside a warm steamed cake creates a delightful contrast of temperatures and textures.
Tips for Making Them at Home
Making steamed rice-flour pancakes at home is a straightforward process. The basic batter requires just rice flour and water, though some recipes add tapioca starch for a chewier texture or a leavening agent like yeast or baking powder for a fluffier, 'bánh bò'-style cake. The key is to ensure the batter is smooth and free of lumps. Once the batter is ready, it’s poured into small, greased, heatproof molds—ramekins or silicone cups work well. These are then placed in a steamer over boiling water. It's often recommended to preheat the molds in the steamer before pouring in the batter. The cakes typically cook in 10-20 minutes, or until a toothpick inserted into the center comes out clean. Allowing them to cool slightly before removing them from the molds helps them hold their shape.
