Butter Rice Cakes

Ingredients

• 10 tbsp unsalted butter (Melted; 6 tablespoons/84 grams are added to the batter and the remaining 4 tablespoons/56 grams are used to butter the muffin tin.)
• 0.5 cup granulated sugar
• 2 tsp vanilla extract
• 1 tsp honey
• 0.25 tsp fine sea salt
• 1 large egg (At room temperature.)
• 1 cup whole milk
• 2.25 cups mochiko (sweet rice flour) (Use mochiko or sweet rice flour, not regular rice flour.)

Steps

1. 1

   Preheat the oven to 400°F (200°C), positioning a rack in the middle. Have a standard 12-cup muffin tin and a sheet pan ready.

2. 2

   Melt the butter in a small saucepan over medium heat, stirring occasionally, until just melted, about 3 to 4 minutes. Do not let it brown.

3. 3

   Measure 6 tablespoons (84 grams) of the melted butter into a large mixing bowl. Add the sugar, vanilla extract, honey, and fine sea salt. Whisk until well blended, then set the mixture aside to cool slightly.

4. 4

   Brush the remaining 4 tablespoons (56 grams) of melted butter generously and evenly over the bottoms and sides of all the muffin cups. The butter coating is essential for the cakes’ crisp, browned exterior.

5. 5

   Whisk the egg into the cooled sugar mixture until just blended.

6. 6

   Whisk in the whole milk until incorporated.

7. 7

   While whisking continuously, gradually add the mochiko. Continue whisking until the batter is completely smooth and no dry pockets remain.

8. 8

   Divide the batter evenly among the buttered muffin cups, using about ¼ cup (60 grams) of batter per cup. Smooth the tops if necessary, then place the muffin tin on a sheet pan.

9. 9

   Bake on the middle rack at 400°F (200°C) for 10 minutes.

10. 10

    Without removing the pan, reduce the oven temperature to 375°F (190°C). Continue baking for 35 to 40 minutes, until the cakes are dark golden brown and their crusts are visibly crackly. Begin checking early, since ovens and pans can cause the cakes to brown faster.

11. 11

    Let the cakes cool in the muffin tin for a few minutes. Run a small offset spatula or very thin paring knife around each cake to loosen it, then transfer the cakes to a wire rack to cool slightly.

12. 12

    Serve warm. The crust softens overnight, so the cakes are best eaten the day they are made.

Notes

Mochiko is sweet rice flour made from glutinous rice; regular rice flour will not produce the same bouncy texture. Some cooks report that the cakes can brown or burn before the full stated time, so check them from about 20 to 25 minutes into the 375°F portion of baking. Optional variation from a reader: add a couple of small chunks of sweet red bean paste to the batter before baking.

Nutrition per serving

• dessert
• snack
• baked
• East Asian
• vegetarian
• crunchy
• mochi
• same-day serving