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Butter rice cake

Butter Rice Cake

Butter rice cake is a traditional Chinese New Year dessert, carrying the beautiful meaning of "rising higher year by year" during the Spring Festival. This dessert combines the soft, glutinous texture of traditional rice cake with the rich aroma of butter, creating a sweet but not overwhelming flavor that's suitable for all ages. The golden appearance symbolizes wealth and good fortune, making it an indispensable delicacy on the New Year dining table. Simple to make with beautiful symbolism, it's a festive dessert that every family can easily prepare.

1Ingredients needed

Main ingredients

  • Glutinous rice flour300g
  • Rice flour100g
  • White sugar150g
  • Butter80g
  • Eggs2
  • Milk200ml

Seasonings and additions

  • Baking powder5g
  • Vanilla extracta few drops
  • Salta pinch
  • Raisins50g
  • Red dates (jujube)10 pieces
  • Melon seeds30g

2Production steps

1

Prepare ingredients

Mix glutinous rice flour and rice flour, then sift. Soften butter at room temperature, pit and chop red dates, wash and drain raisins. Beat butter until light, add sugar and continue beating until fluffy.

2

Make the batter

Beat eggs, add to butter mixture gradually, mixing well each time. Add milk, vanilla extract and a pinch of salt, mix well. Then sift in mixed flours and baking powder, gently mix until smooth batter forms.

3

Add ingredients

Add chopped red dates, raisins and melon seeds to batter, mix gently. Be careful not to overmix to avoid affecting texture.

4

Prepare for steaming

Prepare a steaming dish, brush inner surface with oil to prevent sticking. Pour batter into steaming dish, gently tap a few times to remove large air bubbles. Can sprinkle more melon seeds on top for decoration.

5

Steam to set

Add water to steamer and bring to boil, place steaming dish inside, steam on high heat for 35-40 minutes. Insert a bamboo stick in center, it's done when no wet batter sticks to it. Remove and let cool before unmolding.

6

Slice and serve

Cut cooled rice cake into thick slices, can be eaten directly or pan-fried with a little oil until golden on both sides for crispy outside and soft inside, with even better texture.

💡Making Tips

  • •The ratio of glutinous rice flour to rice flour is important; a 7:3 ratio provides stickiness without being too sticky.
  • •Use high heat when steaming and ensure sufficient time, otherwise the inside may not cook through properly.
  • •Cut the rice cake after it has cooled; cutting while hot can cause sticking to the knife.
  • •You can adjust the ingredients according to personal preference, such as adding walnuts, sesame seeds or other nuts.
  • •Leftover rice cake can be refrigerated for 3-5 days; simply reheat before serving.