Butter Rice Cake

• •1 piece Egg
• •50 Granulated Sugar
• •20 g Unsalted Butter
• •210 ml Milk
• •120 Glutinous Rice Flour (Tepung Ketan)
• •0.5 tsp Salt (optional)

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Lightly grease your baking pan with butter.

2. 2

   In a small saucepan, combine the milk and butter. Heat over low heat until the milk is warm and the butter is melted. Do not let it boil.

3. 3

   In a mixing bowl, whisk together the egg and sugar until foamy and slightly pale. There's no need for it to become fluffy or reach stiff peaks.

4. 4

   Add the optional salt to the egg mixture. Gradually pour in the warm milk and butter mixture, whisking continuously until well combined.

5. 5

   Gradually add the glutinous rice flour to the wet ingredients, whisking until smooth and fully incorporated. To ensure a smooth batter, strain the mixture through a fine-mesh sieve to remove any lumps.

6. 6

   Pour the batter into your prepared baking pan. Bake in the preheated oven for 35-45 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean. Baking time may vary depending on your oven.

7. 7

   Once baked, remove from the oven and let it cool slightly before slicing and serving. It's best enjoyed warm!

Chef's Tips

• 💡Ensure the milk and butter mixture is only warm, not boiling, to avoid scrambling the egg when combined.
• 💡Sifting the batter is a crucial step for achieving a smooth, lump-free texture in your rice cake.
• 💡Serve the butter rice cake warm to best experience its crispy exterior and chewy interior.