One evening, I was scrolling through a Chinese social media and I came across videos of people making butter rice cake. It looked so good, the outside is crispy but has a chewy texture on the inside. One of the videos described the texture similar to Cannelés (which I want to try to make sometime in the future, it’s apparently notorious for being difficult). The Cannelés have a golden brown crispy exterior with a soft interior but this butter rice cake has a more chewy texture. It can be made in cupcake molds or any cake molds you have.
Ingredients
The ingredients are basically the ingredients you would typically need for a cake: milk, butter, egg and sugar. The only thing is the flour is substituted with glutinous rice flour. The glutinous rice flour helps to give the cake a nice chewy texture.
For this recipe I used everything in grams, simply because it’s more accurate than using cups (which uses volume) and it easier to correct if anything goes wrong (you can add or decrease the ingredients more accurately). The first time I tried it I felt like it wasn’t buttery enough so I increased the butter and decrease the glutinous flour slightly. I also had to change the temperature on my oven so I can get the crispy edge on the outside.
What is glutinous rice flour?
Glutinous rice flour is made from grounded up glutinous rice and it’s typically used in mochi. It has a chewy texture when cooked and it can be a flour substitute for certain desserts like this one!
How to make it
For this cake, you don’t need any special technique. Take some soft butter and brush the mold to prevent sticking. Preheat the oven, Add in eggs, sugar and mix until it’s all combined, add in butter and milk into the mix.
Then add sifted glutinous rice flour into the bowl and mix. Once all the glutinous rice flour is mixed in, sift it so you get a smooth batter. Pour into your cake mold. I’m using some mini donut mold. Put into the oven at 375°F for 30 minutes.
Pro-tip:
- When choosing a mold, try using one that has a bit of depth to it. It will help to develop the crispy exterior while keeping the inside soft. A shallow mold might give you too crispy of an edge.
- Depending on the type of mold you use, you may need to adjust the timing for baking. Deeper mold may require more time in order to develop a crispier edge.
- Play around with your oven temperature. You want the outside to be slightly darker brown so it gives you the slight crumbly and crunch outside.
- If you are not eating it all at once (Why wouldn’t you??), store in airtight container and use the oven or toaster oven to slightly warm it up. If you use microwave, the outside might not be crispy.
Butter Rice Cake
Ingredients
- 1 egg (50g or 1.76oz)
- 35 g granulated sugar (1.23oz)
- 30 g melted butter (1.06oz)
- 200 g milk (7.05oz)
- 125 g glutinous rice flour (4.4oz)
- softened butter to brush the mold
Instructions
- Use the softened butter to brush into the mold.
- Preheat the oven to 375℉ or 190℃
- melt the butter in the microwave or on a double boiler
- Combine eggs and sugar, mix
- Add in melted butter and milk
- Sift glutinous rice flour.
- Add the shifted glutinous rice flour in 3 increments and mix in between.
- Run the batter through a sieve to get a smoother batter
- Then pour into the mold. Put into the preheated oven and bake for 30 minutes
- Once it's done, it should be golden brown on the outside. Set it on a cooling rack to cool for about 10 minutes. Enjoy it as it is or with some coffee or milk!
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