Sweet Honey Butter Rice Cakes: Your New Favorite Snack!

Discover the delightful taste of Honey Butter Rice Cakes, a simple yet irresistible snack that blends sweetness and umami.

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Prep Time 10

Cook Time 5

Total Time 15

Servings: 4 cakes

Course: APPETIZERS

Cuisine: Korean

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Rice Cakes

300 grams Korean Rice Cakes Soak frozen/refrigerated cakes to soften before cooking.
2 tablespoons Neutral Oil Can use canola or vegetable oil; avoid olive oil for frying.

For the Honey Butter Sauce

2 tablespoons Butter Unsalted butter is preferred for better control of saltiness.
3 tablespoons Honey Maple syrup can be used as a vegan alternative.
1 tablespoon Brown Sugar White sugar can substitute, but will lack depth.
1 tablespoon Soy Sauce Use gluten-free soy sauce for a gluten-free option.

Equipment

Skillet
mixing bowl

Method

Preparation

Soak the frozen or refrigerated Korean rice cakes in warm water for 20-30 minutes until softened.
Heat a generous amount of neutral oil in a skillet over medium-high heat. Add the dried rice cakes and cook undisturbed for about 2 minutes until the bottom is crispy.
Flip the cakes and cook for an additional 3 minutes until they're golden brown and nicely separated.
Lower the heat to medium and add butter, honey, brown sugar, and soy sauce to the pan with the rice cakes. Stir gently for about 1 minute until the sugar has dissolved.
Gently toss the fried rice cakes in the honey butter sauce, ensuring they are fully coated. Cook for an additional 1-2 minutes until the sauce thickens.
Serve immediately and enjoy!

Nutrition

Serving: 1cakeCalories: 180kcalCarbohydrates: 28gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 120mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 300IUCalcium: 20mgIron: 0.5mg

Notes

Optional: Drizzle with sesame oil for an extra layer of flavor.

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