Honey Butter Rice Cakes
HONEY BUTTER RICE CAKES! is a easy Korean recipe that serves 2. 214 calories per serving. Recipe by Kat Chao on YouTube.
Prep: 15 min | Cook: 8 min | Total: 28 min
Cost: $11.14 total, $5.57 per serving
Ingredients
- 200 g Frozen Glutinous Rice Cakes (cut into bite‑size pieces after defrosting)
- 2 Tbsp Unsalted Butter (softened, cut into cubes)
- 1/2 tsp Ground Cinnamon (adds warm spice flavor)
- 2 Tbsp Honey (prefer raw or light honey for a smooth caramel)
Instructions
Defrost Rice Cakes
Place the frozen rice cakes in a bowl of warm water and let them soak until softened, about 10 minutes.
Time: PT10M
Drain and Cut
Drain the rice cakes, pat dry with a paper towel, and cut into bite‑size cubes or sticks.
Time: PT2M
Melt Butter and Add Cinnamon
Heat the skillet over medium heat, add the butter and sprinkle the cinnamon, stirring until the butter is fully melted and fragrant.
Time: PT1M
Fry Rice Cakes
Add the cut rice cakes to the pan in a single layer. Fry, stirring occasionally, until the edges turn golden and a light crust forms, about 5 minutes.
Time: PT5M
Caramelize with Honey
Drizzle the honey over the toasted rice cakes, reduce the heat to low, and let it bubble and thicken for 3 minutes, stirring gently.
Time: PT3M
Serve
Turn off the heat, transfer the honey‑butter rice cakes to a serving plate, and enjoy while warm.
Time: PT0M
Nutrition Facts
- Calories
- 214
- Protein
- 2 g
- Carbohydrates
- 45 g
- Fat
- 9 g
- Fiber
- 1 g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Dairy (butter), Honey
Ingredient Substitutions
- Instead of Frozen Glutinous Rice Cakes: Mochi pieces, Fresh tteok
- Instead of Unsalted Butter: Margarine, Coconut oil
- Instead of Ground Cinnamon: Ground nutmeg, Ground cardamom
- Instead of Honey: Maple syrup, Agave nectar
Equipment Needed
- Cutting Board
- Sharp Knife
- Skillet or Frying Pan
- Spatula or Wooden Spoon
- Measuring Spoons
- Small Bowl (for soaking)
Critical Steps — Do Not Skip
- Properly defrost the rice cakes to avoid a soggy interior.
- Achieve a golden crust without over‑cooking the rice cakes.
- Caramelize the honey without burning; watch the heat closely.
Chef Tips from the Video
- Use unsalted butter so you can control the salt level; a pinch of sea salt at the end brightens the flavor.
- For an extra nutty note, toast a tablespoon of sesame seeds and sprinkle on top before serving.
Troubleshooting
Honey burns and turns bitter.
Lower the heat immediately, add a teaspoon of water, and stir continuously until the sauce smooths out.
Rice cakes remain soggy after frying.
Make sure the pan is hot before adding the cakes and avoid crowding the pan; fry in batches if needed.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days; reheat gently in a pan.
Freezer: If still uncooked, you can refreeze the defrosted rice cakes, but texture may become softer.
Room temperature: Best served warm; do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Defrost the rice cakes a few hours ahead and keep them dry on a paper towel.
- Measure butter, cinnamon, and honey before you start cooking for a smoother process.
Frequently Asked Questions
What is the cultural significance and history of honey butter rice cakes in Korean cuisine?
Honey butter rice cakes are a modern street‑food twist on traditional Korean tteok, which have been enjoyed for centuries during festivals and celebrations. The sweet honey‑butter glaze reflects contemporary Korean snack trends that blend classic rice cake textures with Western‑style caramel flavors.
What are the traditional regional variations of rice cakes (tteok) in Korean cuisine?
Korea offers many tteok varieties, such as jeolpyeon (steamed patterned cakes), injeolmi (coated with powdered beans), and garaetteok (long cylinder used for tteokbokki). Each region adds its own ingredients like mugwort, pumpkin, or red bean paste, creating distinct flavors and textures.
How is honey butter rice cake traditionally served in Korea?
While the classic version is simply grilled or pan‑fried and served plain, modern Korean cafés often drizzle honey butter rice cakes with a glossy honey glaze, sprinkle toasted sesame seeds, and serve them warm as a dessert or snack alongside tea.
What occasions or celebrations is honey butter rice cake associated with in Korean culture?
Honey butter rice cakes are popular as a casual snack rather than a ceremonial dish, but they are frequently enjoyed during school festivals, street fairs, and as a comforting treat on rainy days in Korea.
What other Korean dishes pair well with honey butter rice cakes?
Pair them with a cup of milky Korean barley tea (boricha) or a light fruit punch. For a more substantial snack, serve alongside savory tteokbokki or a small plate of kimchi to balance the sweetness.
What are the most common mistakes to avoid when making honey butter rice cakes?
Common errors include under‑defrosting the rice cakes, which leads to soggy interiors, and cooking the honey on too high a heat, which causes bitterness. Also, overcrowding the pan prevents a crisp crust.
Why does this honey butter rice cake recipe use butter and cinnamon instead of oil and ginger?
Butter provides a rich, creamy base that carries the honey’s sweetness, while cinnamon adds a warm spice that complements the caramel flavor. Oil would lack the buttery depth, and ginger would shift the flavor profile toward a more traditional tteokbokki style.
Can I make honey butter rice cakes ahead of time and how should I store them?
Yes, you can defrost and cut the rice cakes ahead of time, keeping them dry in the refrigerator. After cooking, store any leftovers in an airtight container in the fridge for up to two days and re‑heat gently in a pan before serving.
What does the YouTube channel Kat Chao specialize in?
The YouTube channel Kat Chao focuses on easy, approachable Asian comfort foods, especially Korean street‑food favorites, with step‑by‑step tutorials that emphasize quick techniques for home cooks.
How does the YouTube channel Kat Chao's approach to Korean cooking differ from other Korean cooking channels?
Kat Chao emphasizes minimal ingredient lists and uses everyday kitchen tools, making Korean dishes accessible to beginners, whereas many other channels often require specialty equipment or extensive prep.
Last updated: August 20, 2026
