Honey Butter Rice Cakes
These honey butter rice cakes are golden and crisp on the outside with a soft, chewy mochi-like centre. Made with glutinous rice flour and rich buttery batter, this viral baked butter rice cake is a simple yet indulgent dessert perfect served warm.
Servings: 24 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.