Butter Rice Cakes
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.
Servings: servings
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.
Notes
Making the recipe using weight measurement is recommended for the best result.
Nutrition
Serving: 1serving | Calories: 165kcal | Carbohydrates: 28g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 82mg | Potassium: 63mg | Fiber: 1g | Sugar: 7g | Vitamin A: 142IU | Calcium: 35mg | Iron: 0.2mg
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