Soft Butter Rice Cake Recipe (Easy, Chewy, and Absolutely Delicious)

The Rice Cake Recipe You Will Actually Make Again and Again

If you have ever wondered how to prepare rice cake at home without a ton of fuss, this butter rice cake recipe is your answer. It is soft, chewy, gently sweet, and finished with a golden top that looks like you spent hours in the kitchen. Spoiler: you did not.

This is not your average rice toast or a pile of plain rice crackers. This is a proper baked rice cake, somewhere beautifully between a mochi and a classic snack cake. The texture is everything: tender and bouncy in the middle, with just a little bite from the glutinous rice flour. The butter and condensed milk take it somewhere warm and rich that feels deeply satisfying.

Whether you are pairing it with a dollop of yogurt for a rice cake and yogurt breakfast plate, serving it alongside afternoon tea, or sneaking squares straight from the pan, this recipe delivers every time.

Why This Butter Rice Cake Works So Well

The magic here is glutinous rice flour, which is the non-negotiable star of any soft rice cake worth making. Unlike regular rice flour, it creates that signature chewy pull that makes these cakes so addictive. Pair it with real butter, whole milk, and a splash of vanilla, and you have a flavor base that is warm, rich, and just a little caramel-like from the condensed milk.

A few things that make this version especially reliable:

• Room temperature dairy and eggs blend into the batter more smoothly, giving you a more even bake
• Parchment paper lining means zero sticking and clean, bakery-worthy squares every time
• Condensed milk adds moisture and a subtle depth that sugar alone cannot replicate

Using quality ingredients and the right equipment really does matter here, especially when it comes to your baking pan and mixing tools.

Tips for Getting the Perfect Chewy Texture

The number one question people have about soft rice cakes is how to nail that texture. Here is what actually works:

Do not overbake. Pull the cake from the oven as soon as the center is just set and the top is lightly golden. Overbaking dries out the crumb and kills the chew. Start checking at the 28-minute mark.

Do not overmix the batter. Once your wet and dry ingredients come together, stir gently. Overworking the batter makes the texture dense rather than light and bouncy.

Let it cool before slicing. It sounds obvious, but cutting into a hot rice cake tears the structure. Give it a full 15 to 20 minutes in the pan before you lift and slice.

Chef's Tip: For extra buttery flavor, brush the top of the warm cake lightly with melted butter the moment it comes out of the oven. It soaks right in and adds an incredible richness.

Fun Ways to Serve and Top Your Rice Cake

One of the best things about this recipe is how versatile it is. Here are some ideas to get you going:

• Rice cake and yogurt: Serve a warm square alongside a bowl of Greek yogurt drizzled with honey. The contrast of creamy and chewy is outstanding.
• Toasted with butter: Slice and pan-fry briefly in a little butter for a crispy rice toast effect with a soft center.
• Sweet toppings: Try a drizzle of sweetened condensed milk, a sprinkle of toasted sesame seeds, or a spoonful of red bean paste on the side.
• Simple and plain: Honestly, these are perfect on their own with a cup of tea or coffee.

Ready to bake? Here is the full step-by-step recipe:

Soft Butter Rice Cake Recipe (Easy, Chewy, and Absolutely Delicious)

This soft butter rice cake recipe delivers perfectly chewy, golden bites with a rich, buttery flavor. Learn how to prepare rice cake from scratch with simple pantry ingredients in under 45 minutes.

Prep:15 mins

Cook:30 mins

Total:45 mins

Yield:8 servings

Cuisine:Asian-American

Yield: 8 servingsCalories: 210Protein: 3g

Carbs: 38gFat: 6gSat. Fat: 3gFiber: 1gSugar: 10gSodium: 180mg

Ingredients

Units

USM

Scale

1x2x3x

• 2 cups glutinous rice flour, also called sweet rice flour, not regular rice flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup whole milk, room temperature
• 4 tbsp unsalted butter, melted and slightly cooled
• 2 large eggs, room temperature
• 1 tsp vanilla extract, pure, not imitation
• 3 tbsp sweetened condensed milk, adds softness and a gentle caramel note

Instruction

1

Preheat your oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan generously with butter or non-stick spray and line it with parchment paper, leaving an overhang on two sides for easy lifting.

2

In a large mixing bowl, whisk together the glutinous rice flour, granulated sugar, baking powder, and salt until evenly combined.

3

In a separate medium bowl, whisk together the whole milk, melted butter, eggs, vanilla extract, and sweetened condensed milk until smooth and fully incorporated.

4

Pour the wet ingredients into the dry ingredients and whisk gently until a smooth, slightly thick batter forms. Do not overmix. A few small lumps are perfectly fine.

5

Pour the batter into the prepared baking pan and smooth the top with a spatula.

6

Bake for 28 to 32 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs.

7

Remove from the oven and allow the rice cake to cool in the pan for at least 15 minutes before lifting it out using the parchment overhang.

8

Transfer to a wire rack and cool for another 10 minutes. Slice into squares or rectangles and serve warm or at room temperature.

Equipment

• 8x8 inch baking pan
• Large mixing bowl
• Medium mixing bowl
• Whisk
• Rubber spatula
• Parchment paper
• Wire cooling rack
• Toothpick or cake tester

Notes

Store leftover rice cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, microwave individual pieces for 15 to 20 seconds to restore their soft, chewy texture. These rice cakes also freeze beautifully for up to 1 month. Wrap individual pieces in plastic wrap, then seal in a zip-top freezer bag. Thaw overnight in the fridge and warm before serving. For a dairy-free version, swap butter for coconut oil and use full-fat coconut milk in place of whole milk.

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Storing, Freezing, and Making Ahead

This rice cake holds up beautifully for days, which makes it ideal for prepping ahead. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 5 days. A quick 15-second microwave reheat brings back that fresh-baked softness almost completely.

For longer storage, wrap individual pieces in plastic wrap and freeze for up to 1 month. They thaw overnight in the fridge and reheat beautifully. This is honestly a great recipe to batch-bake on a Sunday and have on hand all week.