sweet, crunchy, & chewy
Have you ever tried honey butter rice cakes? It’s sticky, it’s sweet and the honey caramelizes and it’s so good. Whenever I see these rice cakes at H-Mart, I buy them and freeze them so I have them on hand whenever the cravings hit. To defrost, you just let them soak in some water. In a pan you add some butter and some cinnamon and you fry up the rice cakes and then you add some honey and let the honey bubble up for a couple of minutes and once it thickens up a little bit, turn off the heat and the honey will become thick like caramel. It’s soft and chewy and so good. You have to try this
Delicious Honey Butter Rice Cakes Recipe
Recipe by
Servings
2 servings
Prep time
10 min
Cooking time
10 min
Calories
~300 cal
These honey butter rice cakes are a sweet little treat. They’re piping hot and perfect for a cold day.
Ingredients
- Korean rice cakes
- Honey
- Cinnamon
- Butter
- Optional: chopped peanuts
Directions
- Defrost Rice Cakes: If rice cakes are frozen, defrost in a bowl of water for about 30 minutes. If fresh rice cakes, skip this step.
- Pan Fry: Cut rice cakes if needed. In a pan add butter and melt. Add in several dashes of cinnamon. Fry rice cakes until lightly browned on both sides.
- Add Honey: Add in about 1/4 cup of honey and let the honey come to a simmer. Stir rice cakes in the honey so it is well coated for about 2 minutes.
- Turn off Heat: Take pan off the stove. Honey should be slightly darker and thicker in texture. Plate the rice cakes.
- Garnish and Serve: Garnish with chopped nuts if desired and enjoy!
Notes
Feel free to use as much rice cakes, cinnamon, and honey. It’s really up to you!
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