These honey butter rice cakes are golden and crisp on the outside with a soft, irresistibly chewy centre. Made with glutinous rice flour and rich buttery batter, this baked butter rice cake recipe creates a unique mochi-like texture that’s both comforting and delicious. Each bite has caramelised edges, a soft bouncy crumb and just the right balance of sweetness from honey and vanilla.
Viral across social media and increasingly popular in modern Asian bakeries, butter rice cakes are loved for their simple ingredients and striking contrast in texture. This easy recipe comes together easily and bakes into beautifully puffed cakes that are perfect for afternoon tea, dessert or sharing warm straight from the oven.
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What is Butter Rice Cake?
Butter rice cake is a modern baked dessert made with glutinous rice flour, which gives the cakes their signature chewy, mochi-like texture. Unlike traditional steamed or savoury rice cakes, this version is enriched with butter, milk and eggs to create a golden crust and soft, bouncy interior.
This style of baked butter rice cake is believed to have emerged from contemporary Chinese cafe baking culture, where classic rice cake ingredients are reimagined using Western pastry techniques and moulds. In recent years, the recipe has gained widespread popularity in Korean bakeries and on social media, where its crisp edges and stretchy centre have helped it go viral.
Why You’ll Love This Recipe
- Crispy golden edges – Baking in a buttered mould creates rich caramelised crusts and extra flavour.
- Soft, chewy mochi-like centre – Glutinous rice flour gives these cakes their signature bouncy texture.
- Simple one-bowl batter – The ingredients come together quickly with minimal effort.
- Everyday pantry ingredients – Made with staples like milk, egg, butter and honey.
- Best served warm – Fresh from the oven, the contrast in texture is at its best.
- Inspired by a viral bakery trend – A popular modern Asian dessert you can easily make at home.
Ingredients & Substitutions
- Glutinous rice flour – Essential for the signature chewy, mochi-like texture. Do not substitute with regular rice flour or plain flour. Purchase this from your Asian grocer.
- Unsalted butter – Salted butter can be used with a slight reduction in added salt.
- Milk – Any milk you like will work.
- Eggs
- Honey – Maple syrup or castor sugar can be used instead.
- Vanilla extract
- Salt
How to Make Honey Butter Rice Cakes
Step 1: Preheat the oven to 180°C and generously brush a madeleine or muffin mould with butter.
Step 2: In a large bowl, whisk together the glutinous rice flour and a pinch of salt until evenly combined.
Step 3: Add the butter and milk to a heatproof jug and microwave in short bursts until the butter has fully melted. Alternatively, gently heat in a saucepan over low heat.
Step 4: Whisk the honey, egg and vanilla into the warm milk mixture until smooth.
Step 5: Pour the wet ingredients into the dry ingredients and whisk until a smooth batter forms. If needed, strain to remove any lumps.
Step 6: Divide the batter between the prepared moulds, filling each about three-quarters full.
Step 7: Bake for 35–40 minutes until puffed and golden. The cakes will have crisp edges while hot and soften slightly as they cool. Serve warm.
Tips for Perfect Honey Butter Rice Cakes
- Use glutinous rice flour, not regular rice flour – This is essential for achieving the signature chewy, mochi-like texture.
- Butter the mould generously – A well-buttered tray helps create crisp, caramelised edges and prevents sticking.
- Warm the milk and butter gently – Heating just until the butter melts helps the batter combine smoothly without cooking the egg.
- Whisk until completely lump-free – A smooth batter ensures an even texture and consistent rise as the cakes bake.
- Do not underbake – Baking until deeply golden helps develop flavour and gives the cakes their crisp exterior.
- Serve slightly warm for best texture – The centres stay soft and bouncy while the edges are still lightly crisp.
Storage & Reheating
- Store at room temperature – Keep the rice cakes in an airtight container for up to 2 days.
- Refrigerate for longer storage – They can be stored in the fridge for up to 4 days, though the texture will firm up.
- Reheat to restore chewiness – Warm in the microwave for 10–15 seconds or in a low oven until soft and heated through.
- Avoid overheating – Excessive heat can dry the cakes and make the texture tough.
FAQs
What makes butter rice cakes chewy?
Glutinous rice flour gives these cakes their signature soft, bouncy and slightly stretchy texture that sets them apart from traditional wheat-based bakes.
Can I use regular rice flour instead?
No. Regular rice flour will create a crumbly, cake-like texture rather than the characteristic chewiness of butter rice cakes.
Why do butter rice cakes become firm after cooling?
This is normal, as glutinous rice flour naturally firms up once cooled. Gentle reheating will help restore their soft, chewy texture.
Can butter rice cakes be frozen?
Yes. Store them in an airtight container and freeze for up to 2 months. Thaw and reheat before serving for the best texture and flavour.
Are butter rice cakes gluten-free?
Yes. Despite the name, glutinous rice flour does not contain gluten, making these cakes naturally gluten-free.
More Asian-Inspired Dessert Recipes
If you enjoy the chewy texture and comforting flavours of these honey butter rice cakes, here are a few more Asian-inspired desserts to try next.
- Strawberry Matcha Lamingtons – A soft sponge cake coated in vibrant matcha icing and coconut for a fresh twist on a nostalgic classic.
- Chè Thái – A colourful Vietnamese dessert soup made with tropical fruit, jelly and creamy coconut milk, served chilled and refreshing.
- Mango Sticky Rice – A much-loved Thai dessert featuring tender coconut sticky rice paired with sweet ripe mango.
📖 Recipe
Honey Butter Rice Cakes
Ingredients
- 200 g glutinous rice flour
- Pinch of salt
- 30 g unsalted butter
- 200 ml milk
- 60 g honey
- 1 large egg
- ½ teaspoon vanilla extract
- Extra butter for greasing mould
Instructions
- Preheat oven to 180°C. Generously brush a madeleine or muffin mould with melted butter.
- In a large bowl, whisk together the glutinous rice flour and salt.
- Combine the butter and milk in a heatproof jug and microwave in short bursts until the butter has melted. Alternatively heat gently in a saucepan over low heat.
- Whisk the caster sugar, honey, egg and vanilla into the warm milk mixture until smooth.
- Pour the wet ingredients into the dry ingredients and whisk until a smooth batter forms. Strain if needed to remove any lumps.
- Divide the batter evenly between moulds, filling each about three-quarters full.
- Bake for 35–40 minutes until puffed and deeply golden with caramelised edges.
- Allow to cool slightly before removing from the mould. Serve warm for the best chewy texture.
Notes
- Use glutinous rice flour only to achieve the signature chewy texture.
- Generous buttering of the mould helps create crisp golden edges.
- The cakes will firm slightly as they cool – gently reheat to restore softness.
- Best enjoyed warm on the day of baking.
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