Ingredients
Scale
- 2 cups glutinous rice flour (also known as sweet rice flour)
- 1 cup light brown sugar, firmly packed
- 1 cup warm water (or full-fat coconut milk for extra richness)
- 1 tablespoon vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Toasted sesame seeds for garnish
- Cooking spray for the pan
- 1 cup water (for the Instant Pot base)
Instructions
- In a large mixing bowl, whisk together the glutinous rice flour, brown sugar, and salt. Ensure there are no large clumps of sugar. Slowly pour in the warm water (or coconut milk), vegetable oil, and vanilla extract. Use a whisk or a silicone spatula to stir the mixture until it is completely smooth. The batter should be thick but pourable, resembling a heavy pancake batter.
- Lightly grease a 6-inch or 7-inch round cake pan that fits comfortably inside your Instant Pot. Pour the prepared batter into the pan. Tap the pan firmly on your kitchen counter three or four times to help any trapped air bubbles rise to the surface and pop. Cover the top of the pan tightly with a piece of aluminum foil to prevent steam moisture from dripping onto the surface of the cake during the cooking process.
- Add 1 cup of water to the inner stainless steel pot of your Instant Pot. Place a steam rack or trivet at the bottom. Create a “sling” by folding a long piece of aluminum foil into a narrow strip; place this under your cake pan to help you lower and lift it safely. Carefully lower the cake pan onto the trivet using the sling.
- Secure the Instant Pot lid and ensure the steam release valve is set to the “Sealing” position. Select the “Manual” or “Pressure Cook” button and set the timer for 15 minutes on High Pressure. The pot will take a few minutes to come to pressure before the countdown begins.
- Once the cooking cycle finishes, perform a quick pressure release by carefully moving the valve to “Venting.” Use the foil sling to lift the pan out of the pot. Remove the foil cover immediately. Let the rice cake cool completely in the pan—this is crucial as the cake sets and reaches its final chewy texture while cooling. Once cool, run a knife around the edges, flip it onto a plate, sprinkle with toasted sesame seeds, and slice into wedges.
- Cook Time: 20 minutes