Butter Rice Cakes

1 hr 5 min12 servings

Mochi-style rice cakes baked in a buttered muffin tin until dark golden and crackly-crusted.

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prepHeat oven to 400°F / 200°C with a rack in the middle
84 grams unsalted butter, melted (for the batter)	Melt all the butter	Whisk butter, sugar, vanilla, honey, salt	Whisk in egg, then milk	Whisk in rice flour until smooth	Divide batter into buttered muffin cups	Bake 400°F/200°C 10 min, then 375°F/190°C 35-40 min	Cool briefly, unmold, serve warm
105 grams granulated sugar
2 teaspoons vanilla extract
1 teaspoon honey
¼ teaspoon fine sea salt
1 large egg/50 grams, at room temperature
224 grams whole milk
270 grams mochiko (sweet rice flour)
56 grams unsalted butter, melted (for the muffin tin)	Brush muffin tin with remaining butter

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