Hakka Nine-Layer Rice Cake
Hakka Nine-Layer Rice Cake (客家九層糕) is a traditional Taiwanese Hakka rice cake made with rice flour, sweet potato starch, and fragrant brown sugar. Steamed one layer at a time, it has a soft, chewy texture with a gentle springiness. The alternating brown sugar and white rice layers create a beautiful nine-layer cake that takes patience to make, bringing back the nostalgic flavors of traditional Taiwanese treats.The nine layers also symbolize longevity, lasting blessings, and rising success, making this rice cake especially meaningful for the Double Ninth Festival (Chongyang Festival, 重陽節).With the festival approaching, I'm sharing my homemade Hakka Nine-Layer Rice Cake recipe. Layer by layer, the rich aroma of brown sugar and delicate fragrance of rice bring back a familiar taste of cherished memories.
Watch step by step recipe video below:
Ingredients
Rice Batter
- 150 g rice flour
- 60 g fine sweet potato starch
- 750 g water
Brown Sugar Syrup
- 120 g brown sugar
- 60 g hot water
White Slurry
- ¼ tsp salt
Other
- Cooking Oil (for greasing)
Tips
1. Pre-cooking a portion of batter before combining it with remaining batter helps reduce settling and creates a more even texture.
2. Straining mixed batter removes any remaining lumps for a finer, smoother texture.
3. The batter tends to settle while resting, so gently stir well before measuring each layer.
4. Make sure the surface of each layer has set before pouring the next layer to prevent brown and white batters from blending. If water collects on the surface, gently blot it with a paper towel.
5. Each layer takes approximately 4–5 minutes. Actual steaming time may vary depending on pan size and thickness of each layer. Keep enough water in the steamer throughout cooking, adding hot water when necessary.
6. Cool completely before cutting: Nine-layer rice cake is quite soft when freshly steamed. Once completely cooled, it will be easier to unmold and slice, and layers will be more clearly defined.
Preparations
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1. Make Brown Sugar Syrup Combine brown sugar with 60 g hot water and stir until completely dissolved. Let cool and set aside. |
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2. Make Rice Batter Combine rice flour and sweet potato starch. Pour in 750 g cold water and mix thoroughly until smooth with no visible lumps. |
 
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3. Pre-Cook Part of Batter Measure 1¼ cups (about 300 g) batter into a saucepan. Cook over medium-low heat, stirring continuously, until batter gradually thickens and becomes paste-like. Remove from heat.
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4. Prepare Brown Sugar and White Batters Divide batter evenly into two portions. **White batter:** Mix ¼ tsp salt into one portion. **Brown sugar batter:** Strain cooled brown sugar syrup into other portion and mix thoroughly. |
 
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5. Prepare Pan and Steamer Lightly grease the inside of the pan. Line bottom with parchment paper, if desired, for easier removal. Fill the steamer with enough water and bring to a boil over high heat. Place prepared pan in the steamer. |
 
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6. Steam First Brown Sugar Layer Stir brown sugar batter well. Pour about ½ cup into the pan, spreading evenly across the bottom. Cover and steam over high heat for about 4–5 minutes, or until the surface is set. |
 
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7. Steam Second White Layer Stir white batter well. Gently pour about ½ cup over the set brown sugar layer. Cover and steam over high heat for about 4–5 minutes, or until the surface is set. |
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8. Alternate Layers Continue alternating brown sugar and white batters, allowing each layer to set before pouring the next layer. Steam 9 layers total, starting and ending with brown sugar batter. |
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9. Final Steam After pouring the final brown sugar layer, cover and steam over high heat for about 20 minutes, or until the nine-layer rice cake is completely cooked through. Remove from the steamer and let cool completely at room temperature. Unmold, cut into desired pieces, and serve. |
  
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