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There is something magical about the chewy bite of Korean rice cakes paired with the glossy richness of honey and butter. This honey butter rice cake recipe is my go-to for cozy snacks or quick desserts whenever I want something satisfying yet uniquely simple. The sweet savory glaze hugs each soft yet crisped rice cake creating a comfort food you will crave.
My first batch disappeared within minutes on a rainy afternoon. Now my friends ask for these honey butter rice cakes whenever they visit because they know nothing else will do.
Ingredients
- Korean rice cakes: Look for cylindrical tteok for classic chewiness. Make sure they are fresh or soak them as needed to get that perfect texture
- Neutral oil: Prevents sticking and helps you get those golden crispy edges on the rice cakes. Grapeseed or canola work beautifully here
- Butter: Unsalted is best so you can control the flavor. This adds that creamy rich base to the glaze
- Honey: Brings floral sweetness and helps the glaze get shiny. Pick a good quality honey for depth of flavor
- Brown sugar: Provides molasses warmth and extra stickiness to the sauce. Look for soft moist brown sugar if possible
- Soy sauce: Balances sweetness with a savory note. Choose naturally brewed soy sauce for the fullest umami
Step-by-Step Instructions
- Prep the Rice Cakes:
- If you have frozen or refrigerated rice cakes, soak them in water for at least twenty minutes to soften them. Dry thoroughly with a kitchen towel. This keeps them from steaming in the pan. For fresh rice cakes, you can skip this step.
- Crisp the Rice Cakes:
- Heat neutral oil in a large skillet over medium high. Arrange rice cakes in a single layer. Let them fry untouched for two minutes to form a golden crust. Carefully flip each piece and let them brown on the other sides for about three more minutes. The crisp outside and sticky inside are what make this snack truly special.
- Make the Honey Butter Sauce:
- Once the rice cakes are ready, remove them to a plate. Lower the heat to medium. Add butter, honey, brown sugar, and soy sauce to the pan. Stir constantly for about one minute until everything melts and forms a shiny rich sauce.
- Glaze and Finish:
- Return the crisped rice cakes to the pan. Use a spatula to toss them gently in the sauce. Let them cook for one or two minutes so the glaze thickens slightly and coats every surface. Serve immediately while piping hot.
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My favorite part is watching the honey and butter bubble up as the sauce thickens. There is something almost meditative about stirring the glossy glaze. My sister and I used to scrape the pan for leftover sauce whenever we made these together as kids.
Storage Tips
These rice cakes are best eaten warm and fresh. They do keep for about two days refrigerated in an airtight container. If you need to reheat, try steaming them briefly or microwaving with a damp paper towel to bring back their chewy texture. Avoid frying again after storing since they may get too tough.
Ingredient Substitutions
Maple syrup works if you are out of honey. You can use coconut sugar or white sugar for the brown sugar, but the glaze will be lighter. Soy sauce alternatives like tamari or coconut aminos work well for gluten free needs. Add a pinch of sea salt if you use salted butter to keep flavors balanced.
Serving Suggestions
Serve these honey butter rice cakes hot as a snack or an easy party appetizer. For a playful twist, try topping with toasted sesame seeds, chopped nuts, or a dusting of cinnamon. Some friends enjoy these on a small dessert plate after a spicy noodle meal. The golden glaze and chewy bites make them a festive treat for holidays and birthdays too.
Cultural Context
Korean rice cakes are called tteok and are beloved for their texture and versatility. While traditional tteok dishes are often steamed or simmered in savory sauces, this sweet buttery version is a modern favorite in cafés and home kitchens. It is a wonderful showcase of how classic staples can evolve into new family favorites.
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These honey butter rice cakes are the perfect mix of crispy and chewy, with every bite coated in that glossy, irresistible glaze.
Frequently Asked Questions
- → Can I use frozen or refrigerated rice cakes?
Yes. Soak frozen or refrigerated rice cakes in water for 20-30 minutes, then dry thoroughly before cooking.
- → What type of oil should I use for frying?
Opt for a neutral oil—such as canola or vegetable oil—for best flavor and crispiness.
- → How do I prevent rice cakes from sticking together?
Gently separate rice cakes with a spatula while frying. Avoid overcrowding your skillet.
- → Can I adjust the sweetness or saltiness?
Absolutely. Vary the honey, brown sugar, or soy sauce amounts to reach your preferred balance.
- → How should I serve these rice cakes?
Serve them hot, garnished with sesame seeds or chopped herbs for extra flavor and texture.