Alright y'all. I appreciate you being cool about me taking weird sized breaks from posting. Here's a recipe I made yesterday and basically devoured because it was so good.
#CW for pics of #Food
Butter Rice Cakes
Makes 12 using a standard muffin tray
Ingredients
- 10 tablespoons unsalted butter (140g)
- ½ cup granulated sugar (105g). I personally prefer closer to ⅓ cup (~65-70g)
- 2 teaspoons vanilla extract
- 1 teaspoon honey
- ¼ teaspoon fine sea salt
- 1 large egg (preferably at room temperature)
- 1 cup whole milk (~224 g)
- 2 ¼ cups mochiko (sweet rice flour) or glutinous rice flour (270g)
Notes:
- The butter will be going in two places. 84g (6 Tbsp) will be going into a mixing bowl for making the batter, the rest will be used to coat the muffin tray. If you have a scale it's no problem splitting it after melting, but I know some of y'all might prefer to do it differently.
- If you plan on using a mixer like a kitchen aid, the large bowl in step 2 is the bowl that will be used for mixing.
- Beating is not the same as whisking.
- Using an uncoated standard muffin tin will help ensure the most even browning (in theory)
Preparation
Step 1
Heat oven to 400 degrees. Rack will go in the middle (if applicable)
Step 2
- Heat the butter in a small saucepan over medium until just melted, stirring occasionally. 3 to 4 minutes or mabe longer depending on your stovetop.
- Pour 6 tablespoons (84 grams) of the melted butter into a large bowl and add the sugar, vanilla, honey and salt.
- Whisk until well blended, then set aside to cool. If using a kitchen aid, feel free to let cool while whisking. It just needs to be cool enough to not cook the egg.
Step 3
- Meanwhile, brush the remaining 4 tablespoons (56 grams) melted butter into the cups of a standard muffin tin to generously and evenly coat.
Yes, some will pool at the bottom. It should be even across the different muffins, it's not expected to be even distribution in a single tin, but do make sure to brush the sides well.
Step 4
- Whisk the egg into the sugar mixture until just blended, then whisk in the milk.
- While whisking, gradually add the rice flour and whisk until smooth.
- Divide the batter evenly among the buttered muffin cups (about ¼ cup/60 grams per cup if you used the full amount of sugar) and smooth the tops, if necessary.
- Set the muffin tin on a sheet pan. This is to catch the overflow. It will likely happen.
Step 5
- Bake on the middle rack for 7-10 minutes, then lower the temperature to 375 degrees and bake until dark golden brown, 28 to 40 minutes more.
Ovens can vary dramatically sometimes, so do check on it earlier in the second phase to avoid overbaking. We are basically frying the batter to get the outside nice and crisp.
Step 6
- Let cool in the pan for a few minutes, then lift each cake out with a small offset spatula or very thin paring knife and transfer to a rack to cool slightly.
- Serve warm. Because their crust softens overnight, these cakes are best eaten the day they are made.
Credit for base recipe goes to Kayla Hoang and Genevieve Ko.
#KatInTheKitchen #Recipe #KatPics #GlutenFree #Baking
