Alembong Bread Recipe: Steamed Rice Cake With Nutty Crunch and Silky Texture

This Alembong bread recipe delivers the perfect balance of nutty crunch and silky texture that makes it a Filipino comfort food staple. 🌟 The traditional steamed rice cake combines finely ground rice flour with toasted rice flour, creating a delicate yet sturdy structure that holds up beautifully when sliced.

What sets Alembong apart is its unique combination of textures—chewy inside, crispy outside, and packed with toasted rice flour's distinctive aroma.

The recipe begins with a simple dough made from rice flour, sugar, and a touch of salt, which is then shaped into small rectangular molds. The key to achieving that signature nutty flavor lies in the toasted rice flour, which adds both aroma and texture.

Unlike other rice cakes, Alembong has a slightly denser, more substantial texture that makes it satisfying as a standalone snack or side dish.

Once steamed to perfection, the bread develops a delicate golden crust while maintaining its tender interior. The result is a versatile treat that can be enjoyed warm with butter or served at room temperature as a snack.

This recipe preserves the traditional method while making it accessible for home cooks to recreate that authentic Filipino taste.

Perfect for breakfast, merienda (afternoon snacks), or as a side to meals, Alembong bread's unique texture and flavor make it a standout in any baking repertoire.

The recipe yields about 12 pieces, making it ideal for sharing or meal prepping. Let's get started on making this classic Filipino rice cake at home!

Ingredients for alembong bread

Twelve essential ingredients for authentic Alembong's signature nutty crunch and tender bite.

The rice flours are the heart of Alembong. Filipino markets or specialty Asian grocery stores carry the finest rice flour—look for brands like Lotus Foods or Thai Kitchen. Toast your own rice flour by dry-toasting in a pan over medium heat until fragrant (about 5 minutes)—this adds that signature nutty aroma. For convenience, Filipino sari-sari stores often sell pre-toasted rice flour. The butter should be soft but not melted; Land O'Lakes unsalted works perfectly. Eggs and milk should be at room temperature for even mixing.

No toasted rice flour? Toast regular rice flour in a dry skillet until golden and nutty (about 5 minutes). Short on baking powder? Double the baking soda but add a splash of vinegar to the batter. The recipe calls for whole milk, but any milk works in a pinch. For a richer version, replace half the milk with condensed milk. The molds can be made from aluminum foil shaped into rectangles (about 3x4 inches) or store-bought silicone molds. If using foil, grease it well to prevent sticking.

Store unsteamed dough in an airtight container for up to 2 days in the fridge. Steamed bread keeps at room temperature for 3 days wrapped in a clean towel. For longer storage, freeze shaped dough balls (before steaming) for up to 1 month. To reheat, steam frozen dough for 15 minutes. The bread reheats beautifully in a toaster or microwave—just wrap in a damp paper towel for 20 seconds.

Step-by-step instructions for Alembong bread

Here's how to achieve that perfect balance of nutty crunch and silky texture in your steamed rice cake.

In a large mixing bowl, combine the 2 cups rice flour (finely ground), 1 cup toasted rice flour, 0.5 cup granulated sugar, 0.5 tsp salt, and 0.5 tsp baking powder. Whisk these dry ingredients together until evenly distributed and no lumps remain. This ensures even texture throughout your bread.

In a separate bowl, beat the 2 whole large eggs until frothy, then whisk in the 0.5 cup whole milk and 0.5 cup softened unsalted butter until smooth. The butter should be softened but not melted - it should leave a slight indentation when pressed with a finger. This creates a lighter, more tender crumb.

Gradually add the wet mixture to the dry ingredients while whisking continuously. The batter will be thick and slightly sticky - this is normal. Once fully combined, let the batter rest for 10 minutes at room temperature. This resting period allows the gluten to relax and the flour to fully hydrate, resulting in a smoother texture.

After resting, the batter should be smooth and cohesive. If it appears too thick, add 1-2 tablespoons of water at a time until it reaches a spreadable consistency. The ideal texture should be similar to thick pancake batter - it should hold its shape when dropped from a spoon but still be pourable.

Grease your bread molds thoroughly with 2 tablespoons vegetable oil, coating all surfaces including the sides. This prevents sticking and ensures easy removal after steaming. You can use traditional alembong molds or any heatproof container that can be covered with a lid or plastic wrap.

Fill a large pot with 2-3 inches of water and bring to a boil. Once boiling, reduce heat to medium and maintain a gentle simmer. Place a steamer rack or inverted heatproof bowl above the water to create space for your bread molds. The water should not touch the bottom of the molds - this ensures even steaming and prevents sogginess.

Carefully pour the batter into your prepared molds, filling them about ¾ full. Tap the molds gently on the counter to release any air bubbles that may have formed. Cover each mold tightly with aluminum foil or plastic wrap, leaving a small vent hole to allow steam to escape.

Place the covered molds in the steamer and steam over medium heat for 30-35 minutes. You'll know it's done when the top springs back when pressed gently and a toothpick inserted comes out clean. The bread should have a slightly golden color and firm texture. Avoid oversteaming - this can make the bread gummy instead of fluffy.

Remove the steamed bread from the molds immediately and let it cool for 10 minutes before serving. This resting period allows the internal structure to set and prevents the bread from falling apart when sliced. The texture should be firm yet tender with a delicate, airy crumb.

For best results, serve the alembong bread warm. The contrast between the nutty toasted rice flour exterior and the silky interior creates a truly unique textural experience. Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month for freshness.

Health benefits of alembong bread

Gluten-Free Friendly

Alembong bread is naturally gluten-free when made with rice flour, making it an excellent option for those with gluten sensitivities or celiac disease. The combination of finely ground rice flour and toasted rice flour provides structure without gluten, while still delivering that signature nutty flavor and satisfying texture.

Just ensure all ingredients—like baking powder—are certified gluten-free to avoid cross-contamination. 🌾

Low-Calorie Option

With only 120 calories per serving (about 1 piece), Alembong bread is a guilt-free snack or side dish. The recipe's simplicity—using minimal butter and sugar—keeps it light while still being rich in flavor.

For an even lighter version, reduce the sugar to ¼ cup and use unsweetened applesauce instead of half the butter. This cuts calories by about 30% per serving without sacrificing texture.

Rich in Resistant Starch

The toasted rice flour in Alembong bread contains resistant starch, a type of fiber that acts like soluble fiber in your digestive system. Resistant starch supports gut health by feeding beneficial gut bacteria and may help regulate blood sugar levels.

Toasting the rice flour increases its resistant starch content, making this bread a surprisingly nutritious treat compared to other rice cakes.

Blood Sugar Benefits

Despite its sweetness, Alembong bread has a low glycemic index due to the rice flour base. The low-fat content and absence of refined grains mean it won’t spike blood sugar like white bread.

For those managing diabetes, this makes it a safer choice for merienda (afternoon snacks). Pair it with protein-rich toppings like unsweetened peanut butter or Greek yogurt to further stabilize blood sugar levels.

Vitamin and Mineral Boost

Rice flour provides essential nutrients like manganese (supports bone health) and magnesium (aids muscle function). The toasted rice flour also contains small amounts of B vitamins, particularly B1 (thiamine) and B3 (niacin), which are crucial for energy metabolism.

While not a vitamin powerhouse, Alembong bread offers a subtle nutritional edge over many other rice cakes.

Portion Control Made Easy

This recipe yields 12 uniform pieces, making it perfect for portion control. Each serving is about 1.5 ounces, which helps manage calorie intake without feeling deprived. The bread’s satisfying texture and flavor make it ideal for mindful eating—perfect for those watching their weight but still craving something sweet.

Store in individual portions to grab and go without overeating. 💪

Frequently asked questions