Butter Rice Cakes Recipe

Introduction

Butter rice cakes are a delightful treat with a crispy exterior and a soft, chewy center. This easy recipe uses glutinous rice flour for that perfect texture and a touch of vanilla for subtle sweetness. Ideal for a snack or a light dessert, these rice cakes are best enjoyed fresh from the oven.

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 until the butter is melted. Turn off the heat and allow the mixture to cool until warm to the touch.
2. Step 2: Preheat your oven to 355℉ (180℃). Grease the cavities of a metal spherical shell madeleine pan with butter to prevent sticking.
3. Step 3: In a large bowl, whisk together the egg, granulated sugar, salt, and vanilla extract until the sugar has dissolved completely.
4. Step 4: Add the warm milk and butter mixture to the egg mixture and whisk until well combined.
5. Step 5: Gradually add the glutinous rice flour and whisk until the batter is smooth and fully incorporated.
6. Step 6: Strain the batter through a fine sieve to remove any lumps for a smooth texture.
7. Step 7: Pour the batter into the prepared pan cavities, filling each about 80-90% full.
8. Step 8: Bake the cakes for 35-40 minutes, or until the tops turn golden brown and crisp.
9. Step 9: Immediately remove the cakes from the pan and cool on a rack. Enjoy them warm for the best crispy outside and chewy inside texture.

Tips & Variations

• Use a spherical shell madeleine pan for that unique shape and even baking, but a small muffin or cupcake pan can also work in a pinch.
• For a richer flavor, substitute a tablespoon of butter with browned butter in the warm milk mixture.
• If you prefer a sweeter cake, add an extra tablespoon of sugar to the batter.
• Experiment with adding a pinch of cinnamon or nutmeg for a warm spice twist.

Storage

Butter rice cakes are best enjoyed fresh and warm, as they lose their crispness when cooled. If needed, store them in an airtight container at room temperature for up to 1 day. Reheat in a low oven (around 300℉ or 150℃) for a few minutes to help restore some crispness before serving.

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 provides the chewy texture that defines these cakes. Using regular rice flour will result in a different, less sticky texture and may not hold together as well.

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

You can use a small muffin or cupcake pan instead. The cakes will have a different shape but will still bake well and taste delicious.

Butter Rice Cakes Recipe

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Butter Rice Cakes are soft and chewy treats made with glutinous rice flour, enriched with butter and milk for a tender texture. Baked in a spherical shell madeleine pan, these golden brown cakes have a crispy exterior and a delightfully chewy interior, perfect for enjoying warm and fresh from the oven.

• Author: reem
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 9 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Asian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

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

Dry Ingredients

• 1/4 cup granulated sugar
• 1/4 tsp salt
• 1 1/2 cups glutinous rice flour

Instructions

1. Heat Milk and Butter: In a small pan, add the milk and butter. Heat on medium just until the butter has melted. Turn off the heat and let it cool until warm to the touch.
2. Prepare Oven and Pan: Preheat your oven to 355°F (180°C). Grease the cavities of a metal spherical shell madeleine pan with butter to prevent sticking.
3. Mix Wet Ingredients: In a large bowl, add the egg, granulated sugar, salt, and vanilla extract. Whisk the mixture until the sugar is fully dissolved and the mixture is smooth.
4. Add Warm Milk Mixture: Pour in the warm milk and butter mixture and whisk it together with the egg mixture until fully combined.
5. Add Rice Flour: Add the glutinous rice flour to the wet ingredients and whisk until the batter is evenly incorporated and smooth.
6. Strain Batter: To ensure the batter is lump-free, strain it through a fine sieve before filling the pan.
7. Fill the Pan: Pour the batter into the prepared pan cavities, filling each about 80-90% full to allow room for rising.
8. Bake: Bake in the preheated oven for 35 to 40 minutes, or until the tops are a golden brown color.
9. Cool and Serve: Immediately remove the butter rice cakes from the pan and place them on a cooling rack. Serve warm for the best texture, as they will lose their crispness once cooled.

Notes

• Use glutinous rice flour for an authentic chewy texture; regular rice flour will not yield the same results.
• Greasing the pan cavities well is key to preventing sticking since these cakes are delicate.
• These cakes are best enjoyed fresh and warm to enjoy their crispy exterior.
• Cooling will soften the exterior, so store leftovers airtight to retain texture or briefly reheat before serving.

Keywords: Butter rice cakes, glutinous rice flour dessert, baked rice cakes, chewy rice treats, madeleine pan rice cakes