There’s something magical about simple ingredients transforming into something so delicious. This layered rice cake recipe is one I’ve loved making for its soft, delicate layers and fragrant garlic topping—it’s truly a family favorite!
What is Layered Rice Cake (Bok Ji Chui)
Bok Ji Chui, or layered rice cake, is a beloved traditional snack from Guangdong, particularly popular in the western regions of the province.
Its name originates from the traditional tool used to make it—a bok ji (a flat-bottomed bamboo sieve). The bok ji has a unique breathable design that allows the rice batter to cook evenly, infusing the rice cake with a rustic, natural aroma.
While the original preparation method involved steaming the batter directly in a bok ji, modern adaptations often use stainless steel plates or other containers, making it more practical without losing its charm.
This snack holds a special place in my heart and memories. Every time I return to my hometown, it’s one of the first things I crave—a comforting dish that takes me back to my roots.
The good news is that now I can make it at home whenever I want! It’s also known as Thousand Layer Rice Cake for its delicate, layered structure.
The process is quite similar to my Water Chestnut Cake with Coconut Milk recipe, but it’s much simpler to prepare.
My Layered Rice Cake
I’ve always been fascinated by the beauty of steamed dishes, and this layered rice cake captures the essence of minimalistic cooking at its best.
Each layer is steamed to perfection, building up a tender, slightly chewy cake that’s versatile and satisfying.
The addition of golden garlic oil takes this humble dish to new heights, adding a rich and aromatic finish. You can customize it further by pairing it with your favorite sauces, such as soy sauce, chili oil, or even a tangy vinegar dip for an extra burst of flavor.
Trust me, once you try it, you’ll want to make it again and again!
Why You‘ll Love This Recipe
- Easy to Make: With simple ingredients and clear instructions, this recipe is perfect for beginners.
- Delicate Texture: The layers are light, soft, and melt in your mouth.
- Customizable: Adjust the garlic oil or garnish to suit your taste preferences.
Ingredients
- 250g rice flour
- 500ml water
- 1 salt
- 5g cooking oil (I use peanut oil)
- 50g minced garlic
- 30g cooking oil for garlic oil
- 30g green onion (finely chopped)
- 5g cooking oil (for greasing the plate)
Instructions
1. Prepare the Rice Batter
- In a mixing bowl, combine 250g rice flour with 500ml water. Stir until smooth and free of lumps.
- Add 1g salt and 5g cooking oil to the batter. Whisk well until the salt dissolves.
- Let the batter rest for 10 minutes to eliminate air bubbles and ensure a smooth consistency.
2. Steam the Rice Cake
- Lightly grease a plate with 5g cooking oil.
- Bring water to a boil in a steamer. Place the greased plate inside.
- Pour one ladle of batter onto the plate, spreading it evenly. Steam for 2 minutes.
- Repeat this layering process, adding one ladle of batter at a time, steaming each layer for 2 minutes.
- After the final layer, steam for an additional 5 minutes to ensure the cake is fully cooked.
3. Prepare the Garlic Oil
- Heat 10g cooking oil in a small pan over low heat. Add 50g minced garlic and stir-fry until golden and aromatic. Remove from heat.
4. Assemble and Serve
- Allow the steamed rice cake to cool completely before cutting it into small pieces.
Drizzle the garlic oil over the pieces and garnish with 30g chopped green onion. Serve immediately and enjoy!
Frequently Asked Questions
- Can I use other oils besides peanut oil?
Absolutely! You can substitute with any neutral-flavored oil, such as vegetable or sunflower oil. - How do I store leftover rice cake?
Store in an airtight container in the refrigerator for up to 3 days. Reheat by steaming before serving.
Layered Rice Cake Recipe
There's something magical about simple ingredients transforming into something so delicious. This layered rice cake recipe is one I've loved making for its soft, delicate layers and fragrant garlic topping—it's truly a family favorite!Print Pin RateServings: 2Calories: 676kcalIngredients
- 250 g rice flour
- 500 ml water
- 1 tsp salt
- 5 g cooking oil I use peanut oil
- 50 g minced garlic
- 30 g cooking oil for garlic oil
- 30 g green onion finely chopped
- 5 g cooking oil for greasing the plate
Instructions
Prepare the Rice Batter
- In a mixing bowl, combine 250g rice flour with 500ml water. Stir until smooth and free of lumps.
- Add 1g salt and 5g cooking oil to the batter. Whisk well until the salt dissolves.
- Let the batter rest for 10 minutes to eliminate air bubbles and ensure a smooth consistency.
Steam the Rice Cake
- Lightly grease a plate with 5g cooking oil.
- Bring water to a boil in a steamer. Place the greased plate inside.
- Pour one ladle of batter onto the plate, spreading it evenly. Steam for 2 minutes.
- Repeat this layering process, adding one ladle of batter at a time, steaming each layer for 2 minutes.
- After the final layer, steam for an additional 5 minutes to ensure the cake is fully cooked.
Prepare the Garlic Oil
- Heat 10g cooking oil in a small pan over low heat. Add 50g minced garlic and stir-fry until golden and aromatic. Remove from heat.
- Assemble and Serve
- Allow the steamed rice cake to cool completely before cutting it into small pieces.
- Drizzle the garlic oil over the pieces and garnish with 30g chopped green onion. Serve immediately and enjoy!
Tried this recipe? Tag me on Instagram!Do you make this recipe? I’d love to see it! Tag me on Instagram at @yumofchina.Nutrition
Calories: 676kcal | Carbohydrates: 110g | Protein: 9g | Fat: 22g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 1g | Sodium: 1182mg | Potassium: 237mg | Fiber: 4g | Sugar: 1g | Vitamin A: 152IU | Vitamin C: 11mg | Calcium: 77mg | Iron: 1mg
