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Preheat your oven to 180°C (365°F).

In a large mixing bowl, combine the glutinous rice flour, milk, egg, unsalted butter, sugar, and the optional vanilla and salt. Use a whisk or blender to thoroughly combine all ingredients until the batter is smooth and lump-free.

Grease a muffin pan with butter or cooking spray to prevent sticking.
Carefully pour the blended batter into the prepared muffin pan, filling each cup about two-thirds full.

Bake in the preheated oven for 35 minutes, or until the rice cakes are golden brown and cooked through. A knife inserted into the center should come out clean.

Remove the muffin pan from the oven. Let the rice cakes cool slightly in the pan before carefully removing them. Serve warm.

For extra sweetness, drizzle with condensed milk, strawberry sauce, or your favorite syrup. For a crispier texture, pop the baked rice cakes into an air fryer for a few minutes after baking.


Preheat your oven to 180°C (365°F).

In a large mixing bowl, combine the glutinous rice flour, milk, egg, unsalted butter, sugar, and the optional vanilla and salt. Use a whisk or blender to thoroughly combine all ingredients until the batter is smooth and lump-free.

Grease a muffin pan with butter or cooking spray to prevent sticking.
Carefully pour the blended batter into the prepared muffin pan, filling each cup about two-thirds full.

Bake in the preheated oven for 35 minutes, or until the rice cakes are golden brown and cooked through. A knife inserted into the center should come out clean.

Remove the muffin pan from the oven. Let the rice cakes cool slightly in the pan before carefully removing them. Serve warm.

For extra sweetness, drizzle with condensed milk, strawberry sauce, or your favorite syrup. For a crispier texture, pop the baked rice cakes into an air fryer for a few minutes after baking.
