Steamed Taiwanese Rice Cake with Mushroom and Soy Glaze

By AislePrompt Editorial · Published 2026-07-22 · Updated 2026-07-22

Soft and chewy steamed rice cakes topped with savory sautéed mushrooms and a rich soy glaze, showcasing Taiwanese vegetarian flavors. This Taiwanese-inspired vegetarian recipe, ready in about 40 minutes, layers rice flour, water, shiitake mushrooms, sliced into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup rice flour
• 1 cup water
• 1 cup shiitake mushrooms, sliced
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp brown sugar
• 2 cloves garlic, minced
• 2 tbsp vegetable oil
• 2 stalks scallions, chopped
• 1 tsp cornstarch
• 2 tbsp water (for slurry)

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a bowl, whisk together 1 cup rice flour and 1 cup water until smooth. Pour the batter into a greased 8-inch round heatproof dish.
2. Step 2: Prepare a steamer by bringing water to a boil. Place the dish in the steamer, cover, and steam over medium-high heat for 25 minutes until the rice cake is set and firm to the touch.
3. Step 3: While the rice cake steams, heat 2 tbsp vegetable oil in a skillet over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
4. Step 4: Add 1 cup sliced shiitake mushrooms and cook for 5 minutes until softened.
5. Step 5: Stir in 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp brown sugar, and cook for 2 minutes until the sauce thickens slightly.
6. Step 6: Mix 1 tsp cornstarch with 2 tbsp water and add to the mushroom mixture. Stir until the sauce thickens to coat the mushrooms.
7. Step 7: When the rice cake is done, remove from steamer and let cool slightly. Cut into squares, top with the mushroom soy glaze, and garnish with 2 chopped scallions before serving.