Butter Rice Cakes Recipe

Introduction

Butter Rice Cakes are a delightful treat with a crispy exterior and a soft, chewy center. Made with glutinous rice flour and infused with butter and vanilla, these cakes offer a unique texture and comforting flavor perfect for any time of day.

Ingredients

• 1 egg
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 5/6 cup whole milk
• 2 tbsp unsalted butter
• 1 1/2 cups glutinous rice flour

Instructions

1. Step 1: In a small pan, combine the milk and butter. Heat over medium heat just until the butter melts. Turn off the heat and let the mixture cool until it is warm to the touch.
2. Step 2: Preheat your oven to 355℉ (180℃). Grease the cavities of a metal spherical shell madeleine pan generously with butter.
3. Step 3: In a large bowl, whisk together the egg, granulated sugar, salt, and vanilla extract until the sugar dissolves completely.
4. Step 4: Add the warm milk and butter mixture to the bowl and whisk until fully combined.
5. Step 5: Gradually add the glutinous rice flour and whisk until the batter is smooth and well incorporated.
6. Step 6: Strain the batter through a fine mesh sieve to remove any lumps for a smoother texture.
7. Step 7: Pour the batter into the prepared pan cavities, filling each about 80-90% full.
8. Step 8: Bake for 35-40 minutes or until the tops turn a golden brown color.
9. Step 9: Remove the rice cakes from the pan immediately and cool them on a wire rack. Enjoy them warm for the best crispness on the outside.

Tips & Variations

• For extra flavor, sprinkle a little cinnamon or nutmeg into the batter before baking.
• If you don’t have a spherical shell madeleine pan, you can use a muffin tin, although the shape will be different.
• Make sure the milk and butter mixture is warm but not hot before mixing—it helps the sugar dissolve without cooking the egg.
• Try adding a handful of finely chopped nuts or dried fruit to the batter for added texture and taste.

Storage

Store the butter rice cakes in an airtight container at room temperature for up to 2 days. They are best enjoyed warm and fresh, as they will lose their crispy exterior over time. To reheat, warm them gently in a 300℉ (150℃) oven for 5-7 minutes to restore some crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice flour instead of glutinous rice flour?

Glutinous rice flour gives these cakes their signature chewy texture. Using regular rice flour will change the texture and may result in a drier, crumbly cake.

What if I don’t have a spherical shell madeleine pan?

You can use a standard muffin tin or any small baking mold you have on hand. The shape and baking time might vary slightly, so keep an eye on the cakes as they bake.

Butter Rice Cakes Recipe

Print Recipe

★★★★★

4.9 from 96 reviews

Butter Rice Cakes are a delightful treat featuring a tender, slightly crispy exterior and a soft, chewy interior thanks to glutinous rice flour. These golden brown cakes have a subtle sweetness and buttery flavor, making them perfect for enjoying warm and fresh from the oven. The recipe uses a spherical shell madeleine pan for a unique shape, and the cakes bake to perfection at 355°F in about 35-40 minutes.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Total Time: 50-55 minutes
• Yield: 10–12 butter rice cakes depending on pan size 1x
• Category: Dessert
• Method: Baking
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 egg
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 5/6 cup whole milk
• 2 tbsp unsalted butter
• 1 1/2 cups glutinous rice flour

Instructions

1. Heat Milk and Butter: In a small pan, combine the whole milk and unsalted butter. Heat over medium heat just until the butter melts completely. Remove from heat and allow the mixture to cool until it is warm to the touch.
2. Preheat Oven and Prepare Pan: Preheat your oven to 355°F (180°C). Grease the cavities of a metal spherical shell madeleine pan thoroughly with butter to prevent sticking and help achieve a crisp crust.
3. Mix Wet Ingredients: In a large bowl, whisk together the egg, granulated sugar, salt, and vanilla extract until the sugar has dissolved fully and the mixture is smooth.
4. Add Milk-Butter Mixture: Pour the warm milk and butter mixture into the egg mixture. Whisk well until all ingredients are combined evenly.
5. Incorporate Rice Flour: Gradually add the glutinous rice flour into the wet ingredients while whisking continuously to avoid lumps. Continue until the flour is fully incorporated.
6. Strain Batter: Strain the batter through a fine sieve to remove any remaining lumps for a smooth, even texture.
7. Fill Pan Cavities: Carefully pour the batter into the prepared spherical shell madeleine pan cavities, filling each about 80-90% full to allow room for rising.
8. Bake the Cakes: Place the pan in the preheated oven and bake for 35-40 minutes, or until the tops turn a beautiful golden brown color indicating they are cooked through.
9. Cool and Serve: Remove the butter rice cakes immediately from the pan to avoid sogginess. Transfer them to a cooling rack to cool slightly. These cakes are best enjoyed warm and fresh, while still crispy on the outside. Note that they will lose their crispness as they cool down completely.

Notes

• Use a metal spherical shell madeleine pan for the signature shape and optimal crispness.
• Glutinous rice flour is key to achieving the chewy texture unique to these cakes.
• Serve immediately for best texture — the cakes are best enjoyed warm.
• The batter should be smooth and slightly thick; straining helps ensure no lumps.
• Butter is used both in the batter and for greasing to enhance flavor and texture.

Keywords: Butter rice cakes, glutinous rice flour cakes, crispy rice cakes, baked rice treats, madeleine rice cakes, Asian desserts