Steamed Taiwanese Rice Cake with Mushroom and Soy Glaze

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Soft and chewy steamed rice cakes topped with savory sautéed mushrooms and a rich soy glaze, showcasing Taiwanese vegetarian flavors. This taiwanese-inspired vegetarian 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.

Prep: 10 min Cook: 30 min Serves 4 Taiwanese cuisine 180 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Steamed Taiwanese Rice Cake with Mushroom and Soy Glaze take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Steamed Taiwanese Rice Cake with Mushroom and Soy Glaze?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Steamed Taiwanese Rice Cake with Mushroom and Soy Glaze?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Steamed Taiwanese Rice Cake with Mushroom and Soy Glaze for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Steamed Taiwanese Rice Cake with Mushroom and Soy Glaze vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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