Butter Rice Cake – Beginner Friendly Cake Recipe
Let’s make the viral Butter Rice Cake! Soft, buttery, and slightly chewy with glutinous rice flour, milk, and butter. This nostalgic, easy recipe is beginner-friendly, packed with flavor, and brings back sweet childhood memories.
*P.s all of the picture doesn’t mean the cake burnt, but the cake has a slightly charred look and because of edited. You know, cripsy outside, soft fluffy inside😋
Butter Rice Cake is more than just a dessert; it’s a slice of nostalgia wrapped in buttery aroma and soft, chewy texture. Made with glutinous rice flour, milk, eggs, and butter, this simple yet elegant recipe transforms a handful of everyday ingredients into a golden cake that melts in your mouth. Perfect for afternoon tea, family gatherings, or those quiet moments when you crave comfort, this cake carries the warmth of childhood memories!
Some recipes that don’t just fill your stomach, they fill your heart, moreover for me, Butter Rice Cake is one of them. It’s soft, buttery, and just a little chewy, but what makes it special is the memory it carries. My mom never knew it had a fancy name; she just baked it when she wanted something sweet without too much work. The smell of butter and sugar from the oven always made our home feel warm and safe, and every bite now takes me right back to those simple childhood moments.
Butter Rice Cake and Little Memories
Butter Rice Cake is one of those things that just makes me slow down. I love having it with a cup of tea in the afternoon or even late at night when I want something sweet but simple. For me, it’s tied to childhood memories; those days when the whole house smelled of butter and sugar, and it instantly felt cozy.
I remember sitting by the fireplace, talking about my day, sometimes even ranting about a fight with a childhood friend, while dad tried to cheer me up. Mom would be in the kitchen, baking something easy with just a few ingredients, and my sister would be chatting about her school events. It wasn’t fancy, but it was warm and real, and of course I miss that. Funny thing is, my mom never even called it Butter Rice Cake. For her, it was just one of those quick bakes she made when she wanted something sweet without the fuss of cookies.
That’s why this cake feels so nostalgic to me. It’s simple, chewy, and buttery—nothing complicated, but it brings back those little moments that mean so much. Sometimes the plain recipes are the ones that stick with you the most.
Whether you’re a beginner baker or just craving a quick homemade treat, this viral simple butter cake recipe is your go-to. It’s moist, fluffy, and made with ingredients you probably already have in your pantry. Plus, it’s easy enough to make any day of the week!
Why You’ll Love This Butter Cake
- Beginner-friendly: No complicated techniques, no fancy equipment.
- Versatile: Perfect for tea time, birthday treats, or even as a snack to enjoy with coffee.
- Moist & buttery: Each bite melts in your mouth.
- Customizable: Add lemon zest, chocolate chips, or nuts for your own twist.
This simple butter cake proves that sometimes, the best desserts are the simplest ones. Soft, buttery, and easy to make, it’s the perfect cake for any occasion. Bake it for a cozy afternoon tea, a casual snack, or a sweet treat to brighten someone’s day.
Happy baking! 🍰
Equipment
- Shell-shaped Baking Tin; I use This tin is the key to giving madeleines their signature shell-like appearance with beautiful ridges on one side and a soft hump on the other. The design isn’t just about looks—it helps the batter bake evenly and creates that delicate texture we all love. If you don’t have a shell-shaped madeleine tin, don’t worry! You can use a mini muffin pan as an alternative. The flavor will stay the same, though the shape will be more like a small cupcake rather than the classic scalloped madeleine.
Ingredients of Butter Rice Cake
- Milk: Milk adds moisture and richness to the cake. It helps create a soft, tender crumb and enhances the buttery flavor. Using full-fat milk gives a slightly creamier texture, while low-fat milk works too, but may yield a lighter taste.
- Unsalted Butter: Butter is the star of this cake! It provides flavor, moisture, and tenderness. It also helps with the cake’s structure when creamed with sugar. Using unsalted butter allows you to control the saltiness in your recipe.
- Egg: Eggs act as a binder and a leavening agent. They help hold the cake together and give it structure while also making it light and airy. Room-temperature eggs mix better with butter and milk, ensuring an even texture.
- Sugar: for sweetness and also plays a role in creating a soft, tender texture. When creamed with butter, sugar helps incorporate air into the batter, making the cake lighter
- Vanilla Extract: adds aroma and depth of flavor. Even a small amount enhances the overall taste of the cake, balancing the richness of butter and milk.
- Salt: It balances the sweetness and brings out the buttery flavor, giving the cake a richer taste.
- Glutinous Rice Flour: Glutinous rice flour is what makes this cake chewy and soft, different from a regular butter cake. It gives a slightly sticky texture while keeping the cake tender, making it unique and satisfying to bite into.
How to Make Butter Rice Cake
To start, preheat your oven to 175°C (347°F). While the oven warms up, prepare your baking tin by lightly brushing it with butter to prevent the cake from sticking.
Next, pour the milk and unsalted butter into a small saucepan. Heat gently over medium heat until the butter melts completely. Set it aside to cool slightly while you move on to the next step.
In a mixing bowl, whisk together the egg, sugar, vanilla extract, and salt until just combined. Taking a gentle hand here ensures your cake stays tender and light.
Now, slowly pour the warm milk-butter mixture into the egg mixture, whisking continuously. This gradual mixing prevents the eggs from cooking and helps create a smooth batter.
Once the liquids are combined, gradually fold in the glutinous rice flour. Whisk until smooth, then sift the batter to ensure there are no lumps. This step gives the cake its signature soft, chewy texture.
With your batter ready, pour it into the prepared baking tin, filling it almost to the top. Bake for 32–35 minutes or until the cake is golden on top and a toothpick inserted in the center comes out clean.
Finally, let the cake cool slightly in the pan before slicing. Serve warm or at room temperature, and enjoy the soft, buttery, slightly chewy delight of your homemade Butter Rice Cake!
Recipe Notes;
- Make sure butter and eggs are room temperature – this helps the batter mix smoothly and rise evenly.
- Once you add the flour, avoid overmixing to keep the cake light and fluffy instead of dense.
- Feel free to add lemon zest, chocolate chips, or chopped nuts for a fun twist.
- For make-ahead storage, store in an airtight container at room temperature for 2–3 days, or refrigerate for up to a week to keep it fresh.
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recipes you’ll love to try:
Butter Rice Cake
Equipment
- Shell-shaped Baking Tin
Ingredients
- ¾ cup Milk
- ⅛ cup Unsalted Butter
- 1 Egg
- ¼ cup Sugar
- ½ tsp Vanilla Extract
- ¼ tsp Salt
- 1¼ cup Glutinous Rice Flour
Instructions
- Pre heat oven to 175℃ or 347℉.
- Heat milk and butter in a saucepan over medium heat until the butter is melted.
- In a bowl, whisk together the egg, sugar, vanilla extract and salt until just combined.
- Pour the milk mixture into the bowl and whisk again.
- Add glutinous rice flour and whisk again until smooth. Sift the batter to make sure that there is no lumps.
- Brush baking tin with butter then pour the batter into the baking tin until almost full then bake for 32-35 minutes.
- Remove from the baking pan and serve. Enjoy!
Mitarashi Dango
Sweet meets savory! Try homemade Mitarashi Dango, chewy rice dumplings coated with a caramelized soy glaze that’s surprisingly addictive, and you’ll love.
You’ll be amazed by the taste combination between!
What is Mitarashi Dango?
Mitarashi dango are small, chewy dumplings made from glutinous rice flour (sometimes mixed with tofu for softness). They’re skewered, lightly grilled or torched, then coated in a sauce made of soy sauce, sugar, and cornstarch. The sauce strikes a balance between sweet and salty, making it a favorite for both kids and adults.
If you’ve ever strolled through a Japanese festival or visited a traditional tea house, chances are you’ve seen shiny skewers of dango glazed with a glossy sauce. That’s mitarashi dango, a traditional street food you’ll see often in a Japanese festival. The uniqueness of this treat is that you mix soy sauce with a sweet dango, I mean, how?
Salted Caramel, but Make it Japanese.
Do you have the same question as me at first? Haha 😄 you’re not alone in thinking that — mitarashi dango can sound a little unusual at first because we don’t usually expect soy sauce in desserts. Most people imagine soy sauce as purely savory, but in Japanese cooking, it’s often used in sweets too, especially when paired with sugar.
So, here’s why it works:
Soy sauce contains umami + saltiness that balances the sweetness, so the flavor isn’t cloying. Meanwhile, Sugar, when simmered with soy sauce, creates a glaze that’s glossy and slightly smoky. The summary makes combo = sweet-salty harmony. Similar to how salted caramel or chocolate with sea salt tastes surprisingly good.
So, mitarashi dango is Japan’s version of that sweet-salty trend. The chewy rice dumplings act like a neutral base, and the sauce makes every bite complex—sweet, savory, and satisfying.
Think of it this way: if you like salted caramel, kettle corn, or even Indonesian kue lupis with salty grated coconut + sweet palm sugar syrup, then mitarashi dango is right up that same flavor alley. Now, let’s try and make it first, then you’re going to make Mitarashi Dango for the second time!
Ingredients of Mitarashi Dango
Dango
- Soft Tofu; Besides having a high water content, silken tofu or soft tofu adds smoothness and a slight sweetness to the rice dumplings. Tofu acts as the water in the dough and the key to achieving a more tender, soft, and chewy texture. This also keeps the dango chewy but not too tough, giving a melt-in-the-mouth texture.
- Glutinous Rice Flour: a type of flour made from sweet rice known as “mochigome” in Japanese. The base ingredient for dango. It gives the dumplings their signature chewiness. Without glutinous rice flour, the texture would be too crumbly or firm. I use the available in my kitchen which is regular glutinous rice flour
- Sugar: I use regular white caster sugar for sweetness in the sauce, but you can also use granulated or even light brown sugar, depending on your preference.
Sauce
- Sugar: To sweeten both the dumplings and the glaze. I went with granulated white sugar, but feel free to use light brown sugar or coconut sugar for the glaze. When cooked, it helps the sauce turn glossy.
- Cornstarch: To thicken the glaze. The starch thickens the sauce. I recommend using either kudzu starch or potato starch. These both form a more translucent gel than cornstarch, and they don’t get gummy as they chill.
- Soy Sauce; For saltiness and plenty of umami. To make this recipe gluten-free, replace the soy sauce with coconut aminos. It creates that iconic balance of sweet and savory, which makes mitarashi dango unique compared to other sweet rice dumplings.
- Water: to balance the taste and improve texture. It also controls the consistency, making sure the glaze is not too thick or too watery.
Equipment
- Bamboo Skewer
How to Make Mitarashi Dango
Prepare the skewers
First, soak the bamboo skewers in water before using them. This prevents them from burning during the toasting step.
Make the dough
Next, mash the soft tofu with a fork. Add the glutinous rice flour and sugar, then knead with your hands until everything is well combined and forms a smooth dough
Shape the dango
After that, divide the dough into 24 equal pieces. Roll each piece into a ball with your hands until smooth.
Cook the dumplings
Meanwhile, bring a pot of water to a boil over medium heat. Carefully drop in the dango balls and cook until they float to the surface.
Cool them down
Once they float, remove the dango from the boiling water and transfer them immediately into a bowl of ice water to stop the cooking and firm up the texture.
Make the sauce
In the meantime, combine all the sauce ingredients in a small saucepan. Bring it to a boil, then stir until thickened. Turn off the heat and set aside.
Skewer and grill
Now, thread three dango balls onto each bamboo skewer and place them on a plate. Lightly char the center of each dango with a blow torch (or over an open flame) until slightly browned for extra aroma.
Finish and serve
Finally, pour the sauce generously over the skewered dango. Serve immediately and enjoy your Mitarashi Dango!
By the way, I made Soy Milk tea to complete with mitarashi dango. You can check my latest post very soon, as seen in this picture.
Dango can be topped on my soy milk tea.
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Mitarashi Dango
Equipment
- Bamboo Skewer
Ingredients
Dango
- 180 g Soft Tofu
- 150 g Glutinous Rice Flour
- 1½ tbsp Sugar
Sauce
- 2½ tbsp Sugar
- 1½ tsp Cornstarch
- 1 tbsp Soy Sauce
- 3 tbsp Water
Instructions
- Soak the bamboo skewers in a water before using them.
- Mash the soft tofu with a fork then add glutinous rice flour and sugar then knead with hand until well combined.
- Divide the dough into 24 then roll into a ball with your hands.
- Heat the water until it boils over medium heat then add the dango dough and boil until they float.
- Remove from the boiling water and transfer the dango to the ice water.
- Combine all the sauce ingredients in a saucepan and bring to boil. Turn off the heat once the sauce is thickened.
- Skewer three dango onto the bamboo skewer and place it to a plate. Blow torch the center of each dango until it slightly burn.
- Pour the sauce over the dango and serve. Enjoy!
