Butter Rice Cakes
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Butter Rice Cakes are a delicious gluten-free treat that is crispy on the outside and soft, chewy on the inside, with a rich buttery flavor that melts in your mouth.
There is nothing quite like the smell of butter and sugar wafting through the kitchen, especially when it means freshly Baked Rice Cakes are coming out of the oven. These cakes are best served warm, when they are crispy on the outside and soft, chewy on the inside.
The flavor of Butter Rice Cakes is not too sweet and has subtle flavors of vanilla and butter. But it is really the combination of crispy and chewy textures that makes this dessert so lovely!
They are very easy to make with just 7 simple ingredients. No mixer needed. Plus, since they are made using glutinous rice flour as the main ingredient, they are completely gluten-free. Give it a try, I promise you it will be a big hit with your family!
Ingredients You Need
- Glutinous rice flour. Also known as sweet rice flour. This type of rice has a shorter grain and is very sticky when cooked. I must stress to you that glutinous rice flour is not regular rice flour. Regular rice flour is not as sticky as sweet rice flour, and the texture will not be the same.
- Egg. To bind the ingredients and add richness.
- Granulated sugar. To sweeten the cakes.
- Vanilla extract. Adding a little bit of vanilla adds depth and complexity.
- Salt. To taste.
- Whole milk. You want full-fat milk for the best flavor.
- Unsalted butter. To provide a richer flavor, a desirable chewy texture, and a golden, crispy crust
Baking Pan
For this recipe, I used a non-stick spherical shell madeleine pan. I have also seen these Butter Rice Cakes made in a chestnut-shaped bakeware and muffin pan. You want to use molds made from metal to produce the crispness on the outside of the cakes.
Serving Suggestion
Butter Rice Cakes are best eaten when still warm, fresh from the oven, when the outside is still crispy. The delicate crust will soften quickly after cooling.
More Gluten-Free Dessert Recipes
- Lemon Blueberry Basque Cheesecake
- Chocolate Basque Cheesecake
- Yaki Mochi (Grilled Mochi)
- Flourless Pistachio Cake (Gluten-Free, Dairy-Free)
- Pandan Creme Brulee
- Simple Almond Cake (Gluten-Free, Dairy-Free)
Ingredients
- 1 egg, room temperature
- 1/4 cup (50 gr) granulated sugar
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 5/6 cup (200 ml) whole milk
- 2 tbsp (30 gr) unsalted butter
- 1 1/2 cups (160 gr) glutinous rice flour
Instructions
- In a small pan, add milk and butter. Heat on medium heat just until the butter is melted. Turn off the heat and let it cool until it is warm to touch.
- Preheat the oven to 355℉/180℃. Grease the cavities of a metal spherical shell madeleine pan with butter.
- In a large bowl, add egg, granulated sugar, salt, and vanilla. Whisk until the sugar is dissolved.
- Add the warm milk and butter mixture and whisk until combined.
- Add glutinous rice flour and whisk until well incorporated.
- Strain the batter to remove any lumps.
- Pour the batter into the cavities until 80-90% full.
- Bake for 35-40 minutes until the tops are golden brown.
- Remove butter rice cakes from the pan immediately and cool on a cooling rack. They are best eaten warm, fresh from the oven, when still crispy on the outside. The butter rice cakes will lose their crispness as they cool down.
I love the crispy and chewy texture combo!