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Butter Rice Cake

gluten free cakes that are great for snacking.
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Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Course: Dessert, Snack
Cuisine: Chinese
Keyword: 15 minute prep
Servings: 14 cupcakes

Ingredients

  • 1 egg (50g or 1.76oz) 3tbsp
  • 70 g granulated sugar (1.23oz) 3 tbsp
  • 60 g melted butter (1.06oz)
  • 200 g milk (7.05oz) 400 ml/1⅔cups
  • 320 g glutinous rice flour (5.64oz) 2¼cups + 1tbsp
  • 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!

Notes

If baking in a muffin or cupcake mold, turn the temperature to 400 and bake for 25 minutes, can flip the cake and bake another 10 minutes for it to crisp up.