Honey Butter Rice Cakes Recipe
Ready to experience that cozy, sweet-salty magic in just minutes? Honey Butter Rice Cakes are my secret for turning everyday rice cakes into a glorious, caramelized treat. Imagine chewy, golden-brown rice cakes glazed with a luscious, buttery honey sauce that’s equal parts comfort and crave-worthy decadence. This recipe is as easy as it is irresistible, transforming staple ingredients into an eye-catching snack or dessert that’s perfect for any occasion!
Ingredients You’ll Need
What I love most about making Honey Butter Rice Cakes is how just a handful of pantry staples go such a long way. Each ingredient brings its own texture or flavor magic, from rich butter to umami soy sauce, and every element truly matters.
- Korean rice cakes: These chewy cylinders are the soul of this recipe; they’re deliciously satisfying and soak up all the buttery sauce.
- Neutral oil: Use oil with a high smoke point (like canola or grapeseed) for the perfect crispy exterior while preventing any flavor clashes.
- Butter: Opt for unsalted so you can control the saltiness; it creates that rich, creamy backdrop for the sauce.
- Honey: Natural sweetness and floral notes work wonders in the glaze, perfectly balancing the savory soy sauce.
- Brown sugar: Adds depth and a hint of molasses, ensuring the glaze is glossy and caramel-like.
- Soy sauce: Just enough saltiness and umami to keep the dish from veering too sweet—this is your flavor anchor.
How to Make Honey Butter Rice Cakes
Step 1: Prep the Rice Cakes
If you’re starting with frozen or refrigerated rice cakes (tteok), let them soak in cool water for about 20–30 minutes (or as the package recommends). This softens them up and brings back their bounce. After soaking, drain them and give a gentle pat dry with a kitchen towel. Fresh rice cakes are ready to go right from the package!
Step 2: Crisp Up the Rice Cakes
Heat a tablespoon of neutral oil in a large skillet over medium-high heat. Once shimmering, add the rice cakes in a single layer—try not to overcrowd the pan. Let them sit undisturbed for 2 minutes so the bottoms become golden and crisp. Flip and brown the other sides (about 3 more minutes), gently prying them apart if they stick. Transfer the crispy rice cakes to a plate while you make the sauce.
Step 3: Make the Honey Butter Sauce
Lower the heat to medium. Add the butter, honey, brown sugar, and soy sauce to the empty skillet. Stir everything together as the butter melts—watch as it turns into a shiny, fragrant glaze. After about a minute, you’ll see the sugar fully dissolve and the scent will be heavenly.
Step 4: Glaze the Rice Cakes
Toss the crispy rice cakes back into the skillet and stir so each piece is lovingly coated in sauce. Let them simmer for another 1–2 minutes: the sauce thickens and clings, turning the cakes glossy and irresistibly sticky. Serve your Honey Butter Rice Cakes right away for the best texture!
How to Serve Honey Butter Rice Cakes
Garnishes
A sprinkle of toasted sesame seeds or a handful of chopped fresh scallions makes these rice cakes both beautiful and even more flavorful. For a special twist, try a pinch of flaky sea salt or a dusting of crushed nuts—each adds a new layer that plays against the sweet-savory glaze.
Side Dishes
Serve Honey Butter Rice Cakes alongside crisp pickled vegetables or a simple green salad to keep things fresh and balance the richness. They’re also fantastic with hot tea, cold milk, or even some tangy yogurt on the side for a playful afternoon treat.
Creative Ways to Present
Thread the glazed rice cakes onto skewers for an instant party snack, or toss them into a lunchbox as a sweet surprise. Feeling bold? Pile them into a bowl and top with fresh berries or a scoop of vanilla ice cream for a dreamy dessert twist. However you serve them, these rice cakes are bound to disappear fast!
Make Ahead and Storage
Storing Leftovers
If you somehow have leftovers, let the Honey Butter Rice Cakes cool to room temperature, then transfer them to an airtight container. They’ll keep beautifully in the fridge for up to three days, although their chewy texture is best enjoyed sooner rather than later.
Freezing
You can freeze cooked rice cakes, but note that the glaze may get a little tacky after thawing. For best results, freeze them on a parchment-lined tray until solid, then move to a freezer-safe bag. They’ll keep for up to a month—just reheat gently to restore their soft, chewy bite.
Reheating
To reheat, pop the rice cakes in a nonstick skillet over low heat with a splash of water to help loosen the sauce. Gently stir until warmed through and glossy—this will bring back much of their original texture and flavor!
FAQs
Can I use other kinds of rice cakes for Honey Butter Rice Cakes?
Absolutely! While cylindrical Korean tteok is classic, sliced rice cakes or even bite-size ones work well. Just adjust cooking time accordingly—thinner cakes will crisp and glaze faster.
What if I don’t have honey?
Maple syrup or agave can step in for honey. The flavor will be slightly different, but you’ll still get that lovely sweetness and glossy finish that makes Honey Butter Rice Cakes such a hit.
Can I make these less sweet?
Definitely! Feel free to reduce the honey and brown sugar by a tablespoon each. You can also increase the soy sauce for a more savory version that still delivers the scrumptious glaze.
How do I keep the rice cakes from sticking together?
A roomy pan, medium-high heat, and minimal stirring during crisping are key. If they clump, just gently separate with a spatula once they start to brown; a little sticking is normal and won’t affect the final dish.
Are Honey Butter Rice Cakes gluten-free?
Yes, as long as you use gluten-free soy sauce and ensure your rice cakes contain only rice (no wheat additives). Always double-check labels if you’re cooking for anyone with dietary restrictions.
Final Thoughts
These Honey Butter Rice Cakes are pure comfort and delight in every sticky, buttery bite. If you’ve never tried them before, I can’t recommend this recipe enough—it’s fast, fun, and certain to make you a fan. Get ready for a new go-to treat you’ll want to share with everyone!
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Honey Butter Rice Cakes Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Delicious and easy-to-make Honey Butter Rice Cakes recipe that combines chewy Korean rice cakes with a sweet and savory honey butter glaze.
Ingredients
Rice Cakes:
- 1 pound Korean rice cakes
Honey Butter Glaze:
- 1 tablespoon neutral oil
- 1/4 cup butter
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
Instructions
- Soak the Rice Cakes: If using frozen or refrigerated rice cakes, soak them in water for 20-30 minutes or as per package instructions, then dry with a kitchen towel. Skip if using fresh rice cakes.
- Fry the Rice Cakes: Heat oil in a skillet over medium-high heat. Add rice cakes and fry without touching for 2 minutes until crispy. Flip and cook for another 3 minutes. Separate with a spatula if they stick together. Remove from skillet.
- Make the Glaze: Reduce heat to medium, add butter, honey, brown sugar, and soy sauce. Cook and stir for about 1 minute until sugar dissolves.
- Coat and Serve: Return rice cakes to the pan, toss to coat evenly, and cook for 1-2 minutes to glaze. Serve hot.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
Keywords: Honey Butter Rice Cakes, Korean Rice Cakes, Honey Butter Glaze, Korean Cuisine
