Butter Rice Cakes are a delightful gluten-free snack or dessert with a crisp, golden exterior and a soft, chewy interior. Made with glutinous (sweet) rice flour and a touch of butter and vanilla, these small cakes deliver a subtle sweetness and comforting buttery flavor that melts on the tongue. They are simple to make, require only a few ingredients, and are best enjoyed warm from the oven.
When fresh from the oven the contrast of textures — a thin, crisp crust and a tender, chewy center — is what makes these Butter Rice Cakes so irresistible. The recipe yields a mildly sweet treat with notes of vanilla and butter rather than an overly sugary bite, so it pairs well with tea or coffee and makes a lovely addition to a dessert spread.
This version uses just seven straightforward ingredients and no electric mixer. The key ingredient is glutinous rice flour (also called sweet rice flour); it gives the cakes their signature chew. Note that glutinous rice flour is not the same as regular rice flour — using the correct type is important for successful texture.
Ingredients You Need
- Glutinous rice flour (also called sweet rice flour) — 1 1/2 cups (about 160 g).
- Egg — 1 large, room temperature.
- Granulated sugar — 1/4 cup (50 g).
- Vanilla extract — 1/2 tsp.
- Salt — 1/4 tsp.
- Whole milk (full fat) — 5/6 cup (200 ml).
- Unsalted butter — 2 tbsp (30 g).
Baking Pan
For the best crisp exterior, use metal molds such as a spherical-shell madeleine pan, chestnut-shaped molds, or a metal muffin pan. Metal conducts heat well and encourages a golden, crisp crust on the cakes. Grease the cavities before filling so the cakes release cleanly after baking.
Serving Suggestion
Serve Butter Rice Cakes warm, straight from the oven, while the outside is still crisp. As they cool the thin crust softens, so they are at their best immediately after baking. These cakes pair nicely with tea, coffee, or a light dessert platter. If desired, dust lightly with powdered sugar or serve with a small spoonful of jam, but they are delicious on their own.
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)
Butter Rice Cakes — Recipe
Servings: 9 | Prep time: 15 minutes | Cook time: 40 minutes | Total time: 55 minutes
Summary: A gluten-free, buttery rice cake with a crisp exterior and chewy interior. Easy to prepare and bake in metal molds for best texture.
Ingredients
- 1 large egg, room temperature
- 1/4 cup (50 g) granulated sugar
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 5/6 cup (200 ml) whole milk
- 2 tbsp (30 g) unsalted butter
- 1 1/2 cups (about 160 g) glutinous rice flour (sweet rice flour)
Instructions
- In a small saucepan, combine the milk and butter. Heat over medium just until the butter melts. Remove from heat and let the mixture cool until it is warm to the touch.
- Preheat the oven to 355°F (180°C). Grease the cavities of a metal spherical or shell-shaped pan, chestnut pan, or a metal muffin pan with butter.
- In a large bowl, whisk together the egg, granulated sugar, salt, and vanilla until the sugar has mostly dissolved.
- Whisk the warm milk and butter mixture into the egg mixture until combined.
- Add the glutinous rice flour and whisk until the batter is smooth and well incorporated.
- Strain the batter through a fine sieve to remove any lumps for an even texture.
- Pour the batter into the prepared molds, filling each cavity about 80–90% full.
- Bake for 35–40 minutes or until the tops are golden brown and the edges are crisp.
- Remove the cakes from the pan immediately and transfer them to a cooling rack. They are best eaten warm and will lose their crispness as they cool.
Notes
For the most consistent results, weigh ingredients when possible. Using metal molds encourages a crisp exterior. If you prefer softer cakes, remove them a minute or two earlier, but note that the contrast between crisp and chewy is part of the appeal.
Storage
Store leftovers in an airtight container at room temperature for up to one day. Reheat briefly in a warm oven to refresh crispness before serving. These cakes are at their best on the day they are made.
Nutrition (per serving)
Calories: 165 kcal | Carbohydrates: 28 g | Protein: 3 g | Fat: 4 g | Saturated Fat: 2 g | Sugar: 7 g | Fiber: 1 g | Cholesterol: 28 mg | Sodium: 82 mg