Not Spicy Rice Cake Recipe: Chewy Bites Without the Heat

This recipe delivers the satisfying chew of traditional rice cakes without any spicy kick. The secret lies in using glutinous rice flour and maintaining the right moisture balance throughout the cooking process.

I developed this version for those who love the texture but prefer milder flavors. The dough comes together quickly with simple ingredients, then gets shaped and cooked to achieve that signature soft yet slightly sticky bite.

What you’ll get are tender, chewy rice cakes perfect for soups, stir-fries, or snacking. They hold their shape well and absorb flavors beautifully, making them versatile for various dishes.

No special equipment needed—just a steamer and about 30 minutes of your time. The result is consistently delicious, every time.

Ingredients for Not Spicy Rice Cake

Simple ingredients for chewy, mild rice cakes with perfect texture every time.

The glutinous rice flour is non-negotiable—look for it at Asian markets or the international aisle. Brands like Bob’s Red Mill or Mochiko work well. Avoid regular rice flour; it won’t give you that signature chew. The water temperature matters (warm, not hot) to activate the flour properly. I’ve had best results with filtered water, but tap works too.

No glutinous rice flour? There’s no perfect substitute—this is the star. You can try tapioca starch at a 1:1 ratio, but texture will differ. Skip the sugar if you prefer savory-only cakes. The sesame oil is optional but adds a nice finish. Toasted sesame oil has stronger flavor than regular, so use sparingly.

Dough keeps covered in the fridge for 24 hours if you want to prep ahead. Cooked cakes store in an airtight container for 3-4 days—reheat by steaming or microwaving. For longer storage, freeze for up to 2 months with parchment between layers.

Step-by-Step Instructions for Non-Spicy Rice Cakes

This method delivers perfectly chewy rice cakes with a mild, savory flavor that everyone will love.

Step 1: Prepare the Dough

In a large mixing bowl, combine the 2 cups Glutinous Rice Flour with the 0.5 tsp Salt, 1 tsp Sugar, and 0.25 tsp Garlic Powder. These dry ingredients establish the foundation of flavor without any heat, creating a balanced base.

Gradually add 0.75 cup Water while stirring with a wooden spoon or silicone spatula. The mixture will start thick and lumpy, then transform into a smooth, stretchy dough as the water hydrates the flour. You want a consistency similar to Play-Doh—firm but pliable.

Step 2: Knead Until Elastic

Turn the dough out onto a surface dusted with 2 tbsp Cornstarch. The cornstarch prevents sticking while allowing you to work the dough thoroughly. Knead for 8-10 minutes by hand, pushing the dough away with the heel of your palm, then folding it back over itself repeatedly.

This process develops the glutinous rice flour’s elasticity. You’ll notice the dough becomes smoother and more supple as you work it. If it starts to crack or feel dry, wet your hands with a bit of water and continue kneading—the moisture will incorporate evenly.

Step 3: Shape and Steam

Divide the dough into 16 equal portions and roll each into a smooth ball, then flatten slightly into discs about ½-inch thick. Place each piece on a square of parchment paper to prevent sticking during steaming.

Set up your steamer by bringing water to a boil in the base. Lightly grease the steamer rack with 1 tsp Neutral Oil to prevent the cakes from adhering. Arrange the rice cakes in a single layer, leaving 1 inch between each for expansion. Cover and steam for 15-20 minutes until the cakes become translucent and bouncy when pressed.

Step 4: Finish and Garnish

Remove the cooked cakes from the steamer and let them cool slightly on a wire rack. While still warm, lightly brush the tops with 0.5 tsp Sesame Oil for a subtle aromatic note that complements the mild flavor.

Thinly slice the 2 whole Green Onions and sprinkle them over the rice cakes just before serving. The green onions add a fresh, crisp contrast to the soft, chewy texture of the cakes. Serve warm for the best texture and flavor experience.

Common Mistakes When Making This Dish

Overworking the Dough

Kneading beyond 10 minutes can make your rice cakes tough instead of chewy. I learned this the hard way when my first batch turned rubbery. Stop when the dough feels smooth and elastic, not stiff. 💪

Incorrect Water Ratio

Using too much water makes the dough sticky and difficult to shape. Stick to exactly 0.75 cup warm water for 2 cups glutinous rice flour. If it feels dry, wet your hands instead of adding more liquid.

Skipping Cornstarch Dusting

Without dusting your surface with 2 tbsp cornstarch, the dough will stick and tear. I use a fine mesh sieve to evenly distribute the cornstarch before kneading.

Overcrowding the Steamer

Leaving less than 1 inch between cakes causes them to merge during steaming. Arrange in a single layer with space for expansion. My bamboo steamer fits 8 cakes comfortably per batch.

Steaming Too Long

Exceeding 20 minutes makes the cakes gummy rather than bouncy. Check at 15 minutes—they’re done when translucent and spring back when pressed. 🔥

Using Cold Water

Cold water prevents proper hydration of the glutinous rice flour. Always use warm water (about 110°F) to activate the starches for that perfect chewy texture.

Frequently Asked Questions