Chewy butter rice cakes

Step-by-step cooking

1. 01

   Step 1

   

   Preheat a conventional oven to 180°C. Grease 8 muffin cavities with a little butter. Let the melted butter cool until warm, not hot, then whisk with milk, egg, sugar and vanilla until combined.

   Step 1 ✓
2. 02

   Step 2

   

   In another bowl, mix glutinous rice flour, baking powder and salt. Gradually whisk into the wet ingredients until smooth. Scrape the bowl sides; the batter should be thick but pourable, with no dry pockets.

   Step 2 ✓
3. 03

   Step 3

   

   Divide the batter evenly among the 8 greased cavities, filling each about two-thirds full. Tap the tin gently on the counter to release large air bubbles. Do not overfill, as the cakes rise while baking.

   Step 3 ✓
4. 04

   Step 4

   

   Bake on the middle rack for 25–30 minutes, until the tops and edges are golden. Avoid opening the oven during the first 20 minutes. Ovens vary, so begin checking at 25 minutes rather than relying only on the clock.

   Step 4 ✓
5. 05

   Step 5

   

   Insert a wooden skewer into the center of one cake. It should come out without liquid batter; the cooked center is naturally dense and chewy. If still wet, bake another 3–5 minutes and check again. Do not eat underbaked batter.

   Step 5 ✓
6. 06

   Step 6

   

   Leave in the tin for 5 minutes, then gently loosen and transfer to a rack. Let cool enough to handle before eating. Serve 2 cakes per person; they are best warm, with crisp edges and a chewy center.

   Step 6 ✓