Butter Rice Cake is truly one of the easiest rice cakes you can make — no need to separate eggs, no whipping egg whites — just mix everything in one bowl, and you’re done!
The result? A beautifully golden, crispy crust with a soft, chewy, and slightly sweet center. It’s so simple that I often make it for my kids as a quick homemade treat.
About Glutinous rice flour
I’m a huge fan of glutinous rice flour. Despite its name, it’s completely gluten-free — and it’s the secret to that irresistibly chewy texture in so many of my favorite desserts.
It’s incredibly versatile, too — you can use it to make some of my all-time favorite desserts like Mochi (sucha as Milk Mochi with Dipping Sauce, and Strawberry Mochi).
It’s also the base for other rice cake variations I love, such as Taro Rice Cake and Brown Sugar Glutinous Rice Cake.
Why You‘ll Love This Recipe
- Crispy outside, chewy inside. The perfect contrast of textures in every bite.
- Simple ingredients. You only need 6 everyday items — nothing fancy or hard to find.
- No special tools. Just a bowl, whisk, and oven — no mixer, no molds required.
- Make-ahead friendly. It stays soft for days and reheats beautifully.
- Customizable. Add dried fruits, vanilla, or cinnamon for a fun twist.
Ingredients and substitutions
- Glutinous rice flour – This is the heart of the rice cake. It gives that signature soft, chewy, and slightly sticky texture. I always recommend using pure glutinous rice flour (not regular rice flour), as it’s what makes the cake mochi-like and tender.
- Eggs – Use two medium-sized eggs at room temperature. They add structure, help the batter bind together, and give the rice cake a light lift without making it dense.
- Granulated sugar – Just enough to give the cake gentle sweetness. I like to keep it around 65g, but you can reduce to 50g for a mild flavor or increase to 75g if you prefer it sweeter.
- Butter – The key flavor star here. Melt the butter completely and let it cool before mixing — this ensures an even, silky batter and that deep golden crust. Don’t use softened butter; melted works best.
- Milk – Use milk at room temperature for a smoother batter and softer cake texture. Water can be substituted if necessary, though it’ll lose a touch of richness.
- Salt – Just a pinch enhances every flavor and balances the sweetness. Don’t skip it — it makes a noticeable difference even in small amounts.
How to Make Crispy Butter Rice Cake
1. Prepare and Melt the Butter
Place the butter in a small bowl and heat it in the microwave on medium-low for 30 seconds, or melt it over a double boiler until completely liquid.
Let it cool to room temperature before adding it to your batter — this prevents the eggs from cooking prematurely.
Brush the inside of your baking mold evenly with some of the melted butter. This ensures easy unmolding and creates those deliciously crisp, golden edges.
Meanwhile, preheat your oven to 180°C (356°F) for about 10 minutes to stabilize the temperature.
2. Mix the Ingredients and Make the Batter
In a large mixing bowl, whisk together the eggs, sugar, salt, and cooled melted butter until the sugar starts to dissolve. There’s no need to beat — just mix evenly.
Pour in the milk.
Sift in the glutinous rice flour and mix with a whisk until the batter is smooth, thick, and pourable, with no visible dry spots.
Strain the batter through a fine sieve to remove lumps and air bubbles. This is the secret to a silky, smooth, and uniform texture — don’t skip this step!
3. Bake the Rice Cake
Pour the strained batter slowly into the greased mold, filling it to about 90% full to allow room for gentle rising.
Tap the mold lightly on your counter a few times to release any trapped air bubbles.
Bake in the preheated oven (middle rack) at 180°C (356°F) for 40 minutes, or until the surface is beautifully golden and crisp.
Lightly press the top — it should spring back gently.
If the top starts browning too quickly, loosely cover with aluminum foil after about 25 minutes.
Once baked, remove from the oven and cool on a wire rack for 5 minutes before unmolding.
Serve warm for the best experience — crispy on the outside, soft, chewy, and rich inside.
Storage
This rice cake is best enjoyed on the day it is baked. Store any leftovers in an airtight container at room temperature for 1-2 days. For longer storage, you can refrigerate it for 3-4 days.
Reheat slices in a 160°C (320°F) oven for about 5 minutes to restore the crispy exterior. We do not recommend freezing, as it can compromise the unique soft and chewy texture.
Tips & Troubleshooting
1. Secret to the Perfect Texture
Always strain the batter to eliminate lumps and bubbles.
Brush your mold with butter for that irresistible golden crust.
Bake long enough for the center to cook through (extend by 5–10 minutes for thicker cakes).
2. Mixing Tips
Let melted butter cool before adding to prevent clumping.
Sift the glutinous rice flour for a smoother texture.
Mix only until just combined — overmixing makes the cake dense.
3. Flavor & Pairing Ideas
Classic: Stick to the original for pure buttery goodness.
Add-ons: A touch of cinnamon, vanilla extract, or chopped dried fruits like cranberries or raisins add depth.
Serving: Slice into squares, drizzle with honey or maple syrup, or pair with whipped cream or yogurt.
4. Storage & Reheating
Store at room temperature for 1–2 days, or refrigerate for up to 4 days in an airtight container.
Reheat at 160°C (320°F) for about 5 minutes to restore crispiness.
Avoid freezing — it loses its chewiness and can crack after thawing.
Frequently asked questions
Why is my rice cake dense and not chewy?
This is usually caused by overmixing the batter after adding the flour, which can develop the starches and lead to a tougher texture. Mix just until the flour is incorporated.
Can I reduce the amount of sugar?
Yes, you can reduce the sugar to 50g for a less sweet version. Keep in mind that the sugar also contributes to the browning and texture of the crust.
My cake stuck to the pan. What happened?
This likely means the pan was not greased thoroughly enough. Be generous with the melted butter, making sure to coat every corner and side of the mold.
Crispy Butter Rice Cake – Soft, Chewy & Buttery Sweet!
Ingredients
For the Rice Cake Batter
- 250 g glutinous rice flour
- 2 medium eggs room temperature
- 65 g fine granulated sugar
- 40 g butter melted and cooled
- 400 g milk room temperature
- 2 g salt
For Preparing the Pan
- Extra melted butter for greasing
Instructions
Prepare and Melt the Butter
- Place the butter in a small bowl and heat it in the microwave on medium-low for 30 seconds, or melt it over a double boiler until completely liquid.
- Let it cool to room temperature before adding it to your batter — this prevents the eggs from cooking prematurely.
- Brush the inside of your baking mold evenly with some of the melted butter. This ensures easy unmolding and creates those deliciously crisp, golden edges.
- Meanwhile, preheat your oven to 180°C (356°F) for about 10 minutes to stabilize the temperature.
Mix the Ingredients and Make the Batter
- In a large mixing bowl, whisk together the eggs, sugar, salt, and cooled melted butter until the sugar starts to dissolve. There's no need to beat — just mix evenly.
- Add the milk.
- Sift in the glutinous rice flour and mix with a whisk until the batter is smooth, thick, and pourable, with no visible dry spots.
- Strain the batter through a fine sieve to remove lumps and air bubbles. This is the secret to a silky, smooth, and uniform texture — don't skip this step!
Bake the Rice Cake
- Pour the strained batter slowly into the greased mold, filling it to about 90% full to allow room for gentle rising.
- Tap the mold lightly on your counter a few times to release any trapped air bubbles.
- Bake in the preheated oven (middle rack) at 180°C (356°F) for 40 minutes, or until the surface is beautifully golden and crisp.
- Lightly press the top — it should spring back gently.
- If the top starts browning too quickly, loosely cover with aluminum foil after about 25 minutes.
- Once baked, remove from the oven and cool on a wire rack for 5 minutes before unmolding.
- Serve warm for the best experience — crispy on the outside, soft, chewy, and rich inside.
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