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Butter Rice Cakes Recipe

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4.1 from 75 reviews

Butter Rice Cakes are delicate, crispy-on-the-outside and soft-on-the-inside treats made with glutinous rice flour, butter, and a hint of vanilla. Baked in a spherical shell madeleine pan, these cakes offer a unique texture that’s chewy yet crisp, perfect as a warm snack or dessert.

Ingredients

Wet Ingredients

  • 1 egg
  • 1/4 cup granulated sugar
  • 1/2 tsp vanilla extract
  • 5/6 cup whole milk
  • 2 tbsp unsalted butter

Dry Ingredients

  • 1/4 tsp salt
  • 1 1/2 cups glutinous rice flour

Instructions

  1. Heat milk and butter: In a small pan, combine the milk and butter and gently heat on medium just until the butter melts. Turn off the heat and allow the mixture to cool until it feels warm to the touch.
  2. Preheat oven and prepare pan: Preheat your oven to 355℉ (180℃). Grease the cavities of a metal spherical shell madeleine pan thoroughly with butter to prevent sticking.
  3. Mix egg and sugar: In a large bowl, whisk together the egg, granulated sugar, salt, and vanilla extract until the sugar is fully dissolved and the mixture is slightly frothy.
  4. Add milk mixture: Pour the warm milk and butter mixture into the egg mixture and whisk until everything is well combined.
  5. Add flour: Gradually add the glutinous rice flour to the wet ingredients, whisking continuously to incorporate the flour evenly without lumps.
  6. Strain batter: Pour the batter through a fine sieve or strainer to remove any lumps, ensuring a smooth texture.
  7. Fill molds: Carefully pour the batter into the prepared pan cavities, filling each about 80-90% full to allow for expansion during baking.
  8. Bake: Place the pan in the preheated oven and bake for 35-40 minutes, or until the tops become golden brown and baked through.
  9. Cool and serve: Immediately remove the rice cakes from the pan and transfer them to a cooling rack. These cakes are best enjoyed warm fresh from the oven when the exterior is still crisp. Note that the crispness will diminish as they cool.

Notes

  • Use a metal spherical shell madeleine pan for the characteristic shape and optimal crisping.
  • Ensure the milk and butter mixture is warm, not hot, to avoid cooking the egg mixture prematurely.
  • Straining the batter helps achieve a smooth, lump-free texture essential for delicate rice cakes.
  • Serve the cakes immediately after baking for the best crispy texture; they will soften as they cool.
  • Glutinous rice flour is key for the chewy yet tender texture, do not substitute with regular rice flour.

Find it online: https://justsosavory.com/butter-rice-cakes-recipe/