I had found a recipe for a plain steamed chinese-style cake online and cannot find the original for the life of me but I had modified it to be gluten free and filled. This was my first time steaming in this capacity and I didn’t fill up the pan with enough water during the process so I’m hoping I haven’t boiled it dry. Otherwise my modification came out great and the cake is a wonderful texture.
 
Rose’s GF Adzuki steamed cake
makes 1 -6-7″ cake
 
1/2 c. white rice flour
1/4 c. caster sugar
2 eggs, beaten
1/2 tsp yeast (Red Star is GF)
1/2 tsp xanthan gum
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp vanilla essence
1/4-1/2 c adzuki bean paste
 
Sift the flour, yeast, xanthan gum, baking powder and soda together in a bowl. Separately mix the milk, sugar and vanilla til sugar is mainly dissolved. Add this slowly to the flour mixture and combine (will start to become stiff but not unworkable). Now add the beaten agges and completely combine. Dough will be spoonable but sticky. In a 6 or 8″ cake pan which has been greased or sprayed with cooking spray, spoon batter. Into the middle of the batter spoon 1/4- 1/2 c adzuki bean paste. You can spread this around a little. Steam in a bamboo steamer 25 min or til firm. Cut from the pan and dust w/icing sugar to serve. YUM!

Confused about using a steamer? Check out this easy how-to video: