Rainbow Steamed Rice Cake

Meet the Malaysian twist of the western world's cupcake. Steamed and filled with vibrant colours and flavours.

1 Portion

Easy 10 minutes



For the recipe Rainbow Steamed Rice Cake

For Rainbow Steamed Rice Cake:

250 g Dr. Oetker Nona Rice Flour
250 g Dr. Oetker Nona Plain Flour
8 g Dr. Oetker Nona Instant Yeast
320 g Cooked Rice (cooled)
175 g Brown Sugar
170 g Coarse Sugar
600 ml Water
Dr. Oetker Nona Rose Red Colour
Dr. Oetker Nona Egg Yellow Colour
Dr. Oetker Nona Orange Colour
Dr. Oetker Nona Apple Green Colour




Place Dr. Oetker Nona Rice Flour, Plain Flour and Instant Yeast in a large bowl, mix well.


Blend rice and water. Add in brown sugar and coarse sugar, blend well.


Pour rice mixture into the flour mix. Mix well and rest for 2 hours.


Divide mixture into 4 bowls. Add different colour to separate bowls, mix well.


Bring water to boil and wrap the cover with a clean cloth.


Grease the mould. Fill with rice cake mixture and steam with high heat for 20 minutes.


Set rice cake aside to cool before removing from the mould.

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