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.

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!

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.