Milk Rice Cake - 3 ingredients homemade rice cake recipe

With this recipe, you only need 3 simple ingredients (rice, milk, sugar) to make chewy and soft homemade milk rice cakes. You can cut your homemade milk rice cakes in in to smaller pieces, and use them in any rice cake recipes, such as tteokbokki, air fried rice cakes, and Japanese grilled rice cakes.

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% Daily Values based on a 2,000 calorie diet

Step 1

Place uncooked short grain white rice in a fine mesh strainer, rinse under cold running water to wash of the dust. Drain the rice, put it in a bowl and add enough water to cover it, soak for at least 2 hours (can do overnight).

Step 2

Drain the rice, add soaked rice, milk, and sugar to a blender. Top with lid, blend on "smoothie mode" or on high speed for 2 minutes until the mixture is smooth.

Step 3

Pour the mixture to silicone or paper cupcake cups. Fill each cup about 80% full. You should be able to fill about 10 cupcake cups.

Step 4

Place the filled cupcake cups on a steamer, steam over medium high heat for about 30 minutes.

Step 5

30 minutes later, insert a wooden toothpick into the center of a milk rice cake. If the toothpick comes out with a wet batter, steam the rice cakes for 5 more minutes or until the toothpick comes out to be dry.

Step 6

Remove the cupcake cups from the steamer. Allow the steamed milk rice cake to cool for 5 minutes before removing from the cupcake cups.

Step 7

Place the steamed milk rice cake in a serving plate, drizzle with honey or sweetened condensed milk. Optionally decorate with goji berries, raisins, or dried cranberries.

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