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Butter Rice Cakes Recipe

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★★★★★

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.

Ingredients

Scale

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

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