Milk Rice Cake Recipe

by Lisandro
Milk Rice Cake Recipe

Do you like rice cakes? In Korea, there is a very popular type of rice cake, people call it milk rice cake. It is made with glutinous rice flour, sugar, powdered milk and butter. The mixture is steamed until it becomes a soft and chewy cake. Milk rice cakes are delicious when fresh, but can also be frozen or stored in the refrigerator for later use. If you have never tried this rice cake before, I recommend you to try it or you can make your own by following the recipe I share below to enjoy this delicious dish.

How To Make Milk Rice Cake Recipe

This recipe for milk rice cake is a delicious and easy way to enjoy a popular Korean dish.


  • 1 cup glutinous rice flour
  • 1/2 cup sugar
  • 1/4 cup powdered milk
  • 3 tablespoons butter


1. In a large bowl, mix together all of the ingredients until well blended.

2. Grease a 9-inch cake pan with butter or cooking spray.

3. Pour the mixture into the prepared pan, and spread evenly.

4. Place the pan in a steamer, and steam for 30 minutes or until cooked through.

5. Remove from the steamer, and let cool slightly before serving. Enjoy!

Tips for Success

-Be sure to use glutinous rice flour for this recipe, as regular rice flour will not work.

-If you do not have a steamer, you can boil water in a pot, and place the cake pan on top of the pot to steam. Just be sure to keep an eye on the water level, so it does not boil dry.

Substitutions / Variations

-If you are not a fan of butter, you can substitute with margarine or vegetable oil.

-For a vegan version of this recipe, use vegan butter and milk powder.

-To add some flavor to your milk rice cake, try adding vanilla extract, cocoa powder, or green tea powder to the batter.

-If you want a denser cake, you can add 1/4 cup of cooked and mashed sweet potato to the batter.

-For a fun and colorful twist, try adding food coloring to the batter.


Milk rice cakes are best eaten fresh, but can be stored in the refrigerator for up to 5 days. If you would like to freeze them, wrap each cake individually in plastic wrap, and place in a freezer-safe bag. They will keep for up to 3 months.


I hope you enjoy this milk rice cake recipe! If you have any questions or comments, please leave them in the comments section of the website Thanks for reading

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