Protein Butter Rice Cake from Jenny

Directions

1 Preheat the oven to 400°F (200°C), positioning a rack in the middle. Have a standard 12-cup muffin tin and a sheet pan ready.

2 Melt the butter in a small saucepan over medium heat, stirring occasionally, until just melted, about 3 to 4 minutes. Do not let it brown.

3 Measure 40g of the melted butter into a large mixing bowl. Add all the sugar, vanilla extract, honey, and fine sea salt. Whisk until well blended, then set the mixture aside to cool slightly.

4 Brush the remaining 20g of melted butter generously and evenly over the bottoms and sides of all the muffin cups. The butter coating is essential for the cakes' crisp, browned exterior.

5 Whisk the egg into the cooled sugar mixture until just blended.

6 Whisk in the whole milk and yoghurt until incorporated.

7 While whisking continuously, gradually add the glutinous rice flour and protein powder. Continue whisking until the batter is completely smooth and no dry pockets remain.

8 Divide the batter evenly among the buttered muffin cups, using about ¼ cup (60 grams) of batter per cup. Smooth the tops if necessary, then place the muffin tin on a sheet pan.

9 Bake on the middle rack at 400°F (200°C) for

10 minutes.

10 Without removing the pan, reduce the oven temperature to 375°F (190°C). Continue baking for 35 to 40 minutes, until the cakes are dark golden brown and their crusts are visibly crackly. Begin checking early, since ovens and pans can cause the cakes to brown faster.

11 Let the cakes cool in the muffin tin for a few minutes. Run a small offset spatula or very thin paring knife around each cake to loosen it, then transfer the cakes to a wire rack to cool slightly.

12 Serve warm. The crust softens overnight, so the cakes are best eaten the day they are made.