Ingredients:

  • 1 cup (130g) rice flour
  • 1/2 cup (60g) wheat starch
  • 1/2 cup (100g) granulated sugar
  • 1 1/4 cups (300ml) warm water
  • 1 tsp (3g) instant dry yeast

Instructions:

  1. In a mixing bowl, whisk together the rice flour, wheat starch, and sugar. Slowly pour in the warm water while whisking constantly. Stir in the instant yeast until the batter is completely smooth and devoid of lumps.
  2. Cover the bowl with a damp cloth or plastic wrap. Let the batter sit in a warm spot for 1.5 to 2 hours until small bubbles form on the surface and there is a slight increase in volume.
  3. Line a 6-inch round cake pan with parchment paper and pour in the rested batter. Bring a steamer to a rolling boil over high heat, place the pan inside, and steam on high for 30–40 minutes until the top feels springy and a toothpick comes out clean.
  4. Remove the pan from the steamer and let the cake cool completely in the pan for at least 1 hour before slicing to ensure the bouncy texture sets.