Okjubu's Shanghai Butter Rice Cake

Name: Okjubu's Shanghai Butter Rice Cake
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Korean
Ingredients: glutinous rice flour 150g; 1 egg; sugar 70g; a pinch of seasoned salt; milk 200ml; butter 60g; potato starch (or tapioca starch) 50g; a little melted butter for greasing the mold

A chewy glutinous rice dessert with a crispy exterior and rich buttery flavor that fills your mouth—a unique twist on traditional rice cakes.

25 min Difficulty Easy Snacks & desserts

Main ingredients

glutinous rice flour egg milk butter potato starch

Ingredients needed

Shop ingredients on Coupang(Ad)

glutinous rice flour egg milk butter potato starch

Did you cook this?

How did it turn out when you followed this recipe?

Your cooking experience helps everyone find recipes they can trust.

Loading cooking feedback…

Cooking Tree's Shanghai Butter Rice Cake

A Shanghai-style butter rice cake with a crispy exterior, chewy interior, and rich, savory butter flavor.

1 hr 20 minEasySnacks & desserts

eggsweetened condensed milkvanilla extractmilkglutinous rice flour

home bakingcrispy outside, chewy insidedessert

Cooking Tree's Matcha Shanghai Butter Tteok

Matcha Shanghai Butter Tteok with a subtle bittersweet matcha aroma and a crispy outside, chewy inside texture

1 hr 20 minEasySnacks & desserts

eggsweetened condensed milkvanilla extractmilkglutinous rice flour

matcha desserthome bakingcrispy outside chewy inside

2 servings

Recipe

In a bowl, combine 150g glutinous rice flour, 1 egg, 70g sugar, a pinch of seasoned salt, 200ml milk, and 60g butter.
Microwave the bowl briefly to completely melt the butter, then mix until smooth with no lumps.
Add 50g potato starch to the batter and whisk until it reaches a thick, yogurt-like consistency.
Grease the inside of a bread pan or air fryer container evenly with melted butter.
Fill the prepared mold with batter to about 80% full, considering that it will rise during baking.
Bake in an air fryer or oven for about 15–18 minutes until golden brown and crispy.

Mix glutinous rice flour, egg, sugar, salt, milk, and butter; melt butter in microwave.
Add potato starch to make a thick, yogurt-consistency batter.
Fill buttered mold to 80% full.
Bake in air fryer or oven for 15–18 minutes until done.

Cooking tips

Using tapioca starch instead of potato starch yields the original recipe's characteristic extra-sticky and chewy texture.
The key is to adjust the batter to a thick, glue-like or yogurt consistency—not too runny.

Recommended for

Those who want a soft and filling snack using glutinous rice without flour.
Those who want to enjoy a unique dessert with a baked feel using an air fryer easily.

Seungwoo Dad's Shanghai-style Bokkeum Udon

A Chinese-style stir-fried noodle dish with spicy and savory udon noodles stir-fried in oyster sauce and chili oil, topped with crunchy bok choy and a runny sunny-side-up egg.

15 minEasyNoodles & bunsik

udon noodlesground porkbok choyshrimpegg

spicyunique dishChinese-style