• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Easy and Delish logo

  • About
    • Meet Denise!
    • COOKBOOK
    • Contact
    • Press
  • All Recipes
  • BRAZILIAN FOOD
  • Conversions
    • How Many Sticks of Butter in a Cup?
    • How Many Teaspoons in a Tablespoon?
    • Temperature Conversion (Chart & Calculator)
    • US Cups to Ounces to Grams for Common Ingredients (Charts)
    • Volume Conversions (Table for Dry & Liquid Ingredients)
    • Baking Substitutions (with Charts & Tables)
  • Shop
  • Videos
  • Português
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Página Inicial
  • About
  • Sobre Mim
  • All Recipes
  • Todas as Receitas
  • Shop
  • Conversions
  • Vídeos
  • Português
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×
    Home > Easy Gluten-Free Recipes

    Published: Apr 19, 2023 by Denise Browning · "This post may contain affiliate links which won’t change your price but will share some commission." · 24 Comments

    Sweet Rice Cake (Bolo de Arroz)

    Gluten FreeVegetarian

    Jump to Recipe ↓
    image collage with a sweet rice cake on the top and several in the bottom.

    This sweet rice cake recipe (bolo de arroz) is ready in less than 30 minutes, making a gluten-free, moist, and mildly sweet dessert that you can prepare in the blender and bake in the oven. It has a sticky texture when is hot, and a grainy texture at room temperature -- similar to cornbread. 

    a tray with sweet rice cakes and one held between chopsticks.

    How about some delicious, quick, and budget-friendly baked goods to sweeten your tooth at a coffee time?

    This sweet rice cake checks all the boxes and more!

    Why you'll love this recipe

    • Easy to make: All that you need to do is to blend the ingredients in a blender and then bake it in the oven. 
    • Quick: Our sweet rice cake recipe takes less than 30 minutes to be ready. 
    • Delicious: It has a mildly sweet cake with a sticky texture. 
    • Gluten-free: The base is rice or rice flour which are naturally gluten-free.
    • Budget-friendly: Our rice cake recipe calls for inexpensive ingredients that you can find easily at any grocery store.

    What's rice cake?

    Rice cake is a food made from rice (glutinous or long-grain) or rice flour that has been baked, air-fried,  steamed, deep-fried, or stir-fried. They can present different shapes and sizes and can be either savory or sweet, sometimes flavored with chocolate, or saffron, among others.

    There is a great variety of them in the world but they are more popular in Asian countries such as Japan, China, Korea, India, The Philippines, and many others. 

    However, Brazil and Portugal have their own version, bolo de arroz. It is mildly sweet, made in a blender, and then baked in the oven. 

    In Brazil, sweet rice cake (bolo de arroz) is a coffee cake often served without a topping all-year round. However, some recipes call for a topping of either lemon icing or a mixture of sweetened condensed milk and coconut milk.

    Sweet Rice Cake Recipe 

    If you don't know, Chinese immigration to Brazil started in 1900 and kept increasing till this day. There are many in my home city, Recife.

    They have influenced food as well -- although many of their recipes have been adapted to use local ingredients.

    One of them is bolo de arroz, inspired by one of several Chinese rice cake recipes called Bāxī Mai Fàn Gāo.

    Our baked rice cake (or rice cakes since I decided to bake in a muffin tin instead of the traditional large ring cake pan) is not a typical Chinese treat, but a traditional Brazilian one.

    If baked in a mini muffin pan, our rice cake(s) can be eaten with chopsticks.

    It has a sticky texture when is hot, and a grainy texture once it comes to room temperature -- similar to cornbread.

    A tray with several sweet rice cakes and chopsticks on the side.

    Bolo de Arroz vs. Chinese Rice Cake

    As the Chinese rice cake, Fàn Gāo, bolo de arroz can have a cupcake-like shape (although can also be made in a large ring pan) and be consumed in the New Year for being associated with prosperity.

    However, instead of being steamed, bolo de arroz is baked in the oven, sweeter and less sticky because the recipe calls for long-grain rice. It is nothing like Asian sticky rice cakes or sweet rice balls. 

    Both are quite different from the American puffed rice cakes so popular in TikTok recipes. 

    Ingredients and Substitutions

    To make this sweet rice cake recipe, you'll need the following:

    rice cake ingredients on a table.

    For the rice cake batter:

    • 2 cups RAW white long-grain rice (not parboiled) such as basmati rice or jasmine rice, or you can use rice flour 
    • ¾ cup vegetable oil
    • 3 cups granulated sugar (if you prefer, you can use 1 cup of brown sugar and 2 cups of white sugar) 
    • 4 large eggs, at room temperature
    • 1 cup whole milk, Alternatively you can use rice milk or coconut milk
    • ⅓ cup grated Parmesan cheese (it will balance sweetness without flavoring the cake)
    • 1 tablespoon baking powder (Do not use yeast as in many Asian recipes)

    For the icing (OPTIONAL):

    • 1¼ cups powdered sugar
    • 2½ tablespoons fresh lime juice or juice of 1 large lime

    How to make rice cakes

    1. IN ADVANCE: Soak the rice in water for about 8 hours or overnight. Then, drain the water in a sieve. Skip this step if using rice flour!

    bowl of rice soaked in water.

    2. Preheat oven to 350 degrees F (180 degrees C). Grease and flour a standard-size or mini muffin tin (or a 10-inch ring pan if desired) and reserve. Alternatively, use paper cups.

    3. Prepare the rice cake batter: In a blender, blend oil, sugar, and eggs just until the mixture is homogeneous.

    batter in a blender

    4. Add the rice (or rice flour) and milk and blend well until smooth. Finally, add the cheese and baking powder and beat rapidly to mix in.

    5. Pour the rice cake batter ¾ full into the prepared baking pan and bake for about 13 minutes (mini muffin pan), 18-20 minutes (for standard-size muffin pan), or 35 minutes (medium ring pan or bundt cake pan), or until a toothpick inserted in the center or close to the center comes out clean.

    batter into a tin.

    6. Let it cool on a rack, gently run a knife around the edges, and then unmold the rice cake(s). YIELD: 52 mini muffins/cakes (ideal for eating in one bite and using chopsticks), 26 standard-size muffins/cakes, or 1 bundt cake.

    7. Meanwhile, prepare the icing if desired. In a medium bowl, whisk the sugar very well with the lime juice until smooth. Drizzle icing over rice cake(s) and let set. Enjoy!

    Tips for Making Sweet Rice Cake

    • If using rice, make sure it is long-grain (raw or NOT parboiled) -- not glutinous rice. Parboiled rice has been partially cooked and so some of the starch needed for this cake texture has been removed.  Also, make sure to soak it for at least 8 hours to soften and make it easy to blend in a blender.  
    • To make this sweet rice cake recipe faster, use rice flour instead of rice. 
    • Eggs must be at room temperature. If you forgot to remove them from the fridge 30 minutes ahead, no worries! Please place them in a bowl with enough lukewarm water to cover them and let sit for about 5 minutes. 
    • The recipe calls for Parmesan cheese, a salty ingredient often used in Portuguese cuisine to balance the sweetness of some desserts. You won't taste the cheese at all! 
    • Although many Asian rice cake recipes call for yeast, we use baking powder. As soon the baking powder is mixed in the cake batter, pour the batter into the prepared baking pan and bake your cake right away. 

    How to Serve

    You can serve our sweet rice cake warm as a dessert or an afternoon snack accompanied by a cup of coffee or tea.  

    Storage

    They are best eaten hot or slightly warm but if you have leftovers, store sweet rice cake(s) in an airtight container or well-covered at room temperature for up to 2 days.

    Be aware at room temperature the cake will become a little grainy (somewhat-like cornbread) and harden a little. You can heat it in the microwave for a few seconds or just until slightly warm (not too hot). 

    Do not freeze!  

    Other rice desserts to enjoy

    • Creamy rice pudding with condensed milk
    • Slow cooker rice pudding
    • Indian rice kheer
    • Filipino rice cake (Biko)
    • Malaysian steamed rice cake (Kueh Lapis)

    PIN & ENJOY!

    image collage with a sweet rice cake on the top and several in the bottom.

    close up of sweet rice cake between chopsticks.
    Print SAVE Saved Recipe! Pin
    4.92 from 12 votes

    Sweet Rice Cake (Bolo de Arroz)

    This sweet rice cake recipe (bolo de arroz) is ready in less than 30 minutes, making a gluten-free, moist, and mildly sweet dessert that you can prepare in the blender and bake in the oven. It has a sticky texture when is hot, and a grainy texture at room temperature --similar to cornbread
    Course:Dessert
    Cuisine:Brazilian
    Keywords:baking, blender recipe, quick recipe, sticky, sweet rice cake
    Prep Time 10 minutes minutes
    Cook Time 18 minutes minutes
    Total Time 28 minutes minutes
    Servings 26 standard
    Calories217.5 kcal
    Author Denise Browning
    Cost $ 0.10 per cake

    Equipment

    • 1 oven
    • 1 muffin tin I used the standard-size tin
    • 1 kitchen blender

    Ingredients

    For the rice cake batter:

    • 2 cups RAW white long-grain rice (not parboiled), OR rice flour
    • ¾ cup vegetable oil
    • 3 cups granulated sugar if you prefer, you can use 1 cup of brown sugar and 2 cups of white sugar
    • 4 large eggs at room temperature
    • 1 cup whole milk Alternatively you can use rice milk or coconut milk
    • ⅓ cup grated Parmesan cheese it will balance sweetness without flavoring the cake
    • 1 tablespoon baking powder Do not use yeast as in many Asian recipes

    For the icing (OPTIONAL):

    • 1¼ cups powdered sugar
    • 2½ tablespoons fresh lime juice or juice of 1 large lime

    Instructions

    • IN ADVANCE: Soak the rice in water for about 8 hours or overnight. Then, drain the water in a sieve. Skip this step if using rice flour!
    • Preheat oven to 350 degrees F (180 degrees C). Grease and flour a standard-size or mini muffin tin (or a 10-inch ring pan if desired) and reserve. Alternatively, you can use paper cups.
    • Prepare the rice cake batter: In a blender, blend oil, sugar, and eggs just until the mixture is homogeneous. Add the rice (or rice flour) and milk and blend well until smooth. Finally, add the cheese and baking powder and beat rapidly to mix in.
    • Pour the rice cake batter ¾ full into the prepared baking pan and bake for about 13 minutes (mini muffin pan), 18-20 minutes (for standard-size muffin pan), or 35-40 minutes (a 10-inch ring pan or bundt cake pan), or until a toothpick inserted in the center or close to the center comes out clean.
    • Let it cool on a rack, gently run a knife around the edges, and then unmold the rice cake(s). YIELD: 52 mini muffins/cakes (ideal for eating in one bite and using chopsticks), 26 standard-size muffins/cakes, or 1 (10-inch) bundt cake.
    • Meanwhile, prepare the icing if desired. In a medium bowl, whisk the sugar very well with the lime juice until smooth. Drizzle icing over rice cake(s) and let set. Enjoy!

    Recipe Notes

    In Brazil, rice cake (bolo de arroz) is a coffee cake commonly served without a topping. However, some add a topping such as citrusy icing or a mixture of sweetened condensed milk and coconut milk.
    The icing is optional -- and not included in the nutritional values for this recipe. 
    STORAGE
    They are best eaten hot or slightly warm but if you have leftovers, store sweet rice cake(s) in an airtight container or well-covered at room temperature for up to 2 days.
    Be aware at room temperature the cake will become a little grainy (somewhat-like cornbread) and harden a little. You can heat it in the microwave for a few seconds or just until slightly warm (not too hot). 
    Do not freeze!

    Nutrition

    Calories: 217.5kcal | Carbohydrates: 35.2g | Protein: 2.6g | Fat: 7.8g | Saturated Fat: 1.6g | Polyunsaturated Fat: 3.8g | Monounsaturated Fat: 1.9g | Trans Fat: 0.05g | Cholesterol: 27.4mg | Sodium: 37mg | Potassium: 89.2mg | Fiber: 0.2g | Sugar: 23.5g | Vitamin A: 62.8IU | Calcium: 50.9mg | Iron: 0.3mg

    ** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

    Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

    DID YOU MAKE THIS RECIPE?Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.

     This post was first published on February 16, 2015.

    « Authentic Chimichurri Recipe
    How to Cook Smithfield Pork Tenderloin (And How Long) »

    Filed Under: Brazilian Recipes, Easy Dessert Recipes, Easy Gluten-Free Recipes, Quick & Easy Recipes Tagged With: vegetarian

    Subscribe

    for your weekly recipe fix.

    Please read our privacy policies before subscribing

    Reader Interactions

    Comments

    1. Juliana says

      February 17, 2015 at 4:47 pm

      Bolo de arroz? Wow, I have never had this cake...where was I? These cakes look so cute and so delicate...beautifully done Denise.
      Thanks for the recipe...enjoy your week 🙂

      Reply
    2. Deb|EastofEdenCooking says

      February 17, 2015 at 5:49 pm

      What a charming cake! I've never had Bolo de Arroz and can tell I have been missing out on a very good thing!

      Reply
    3. Daniela says

      February 18, 2015 at 7:23 am

      What a sweet way to celebrate the Chinese New Year.
      The cakes look very cute.

      Reply
    4. Coffee and Crumpets says

      February 18, 2015 at 10:11 am

      These are so pretty and perfect for the Chinese new year. I love rice and anything made with rice... These are perfect for my gf diet too, right now. I'm craving cake!!
      Btw, we might be coming to SA for Spring Break to see my father in law for a couple of days. I'll be in Houston for most of the time with my family. If I'm headed your way, I'll let you know, maybe we can grab a coffee 🙂
      It'll be great to see you again.

      Nazneen

      Reply
      • Denise Browning says

        February 18, 2015 at 10:19 am

        Hi, Nazneen! Thank you, my friend.
        Let me know ahead when you come to SA... I will be thrilled to have coffee and chat with you. Enjoy your break. Houston is a great place for it.

        Reply
    5. Ash-foodfashionparty says

      February 18, 2015 at 10:48 am

      5 stars
      These rice cakes are perfect. I am a big fan of rice cakes, we make quite some varieties of rice cake but nothing with eggs. Thanks for sharing a great recipe, sounds very interesting.
      Enjoy your week sweety pie.

      Reply
    6. John@Kitchen Riffs says

      February 18, 2015 at 11:27 am

      Happy Chinese New Year! These rice cooks look wonderful -- such a great way to celebrate. I've never made these -- definitely need to. Super recipe -- thanks.

      Reply
    7. marcela says

      February 20, 2015 at 9:32 am

      Happy Chinese New Year! I love your rice cake! Looks delicious!

      Reply
    8. Sugar et al. says

      February 20, 2015 at 10:44 pm

      This is such a creative recipe for rice lovers like myself. I love the way they are baked as mini cakes..they look cute and individual portioned treats are the best. I will eat two please:-)

      Reply
    9. Karen (Back Road Journal) says

      February 21, 2015 at 1:43 pm

      I think your lovely little cakes are perfect for the celebration or anytime of the year.

      Reply
    10. Liz says

      February 21, 2015 at 4:14 pm

      What a terrific recipe---it honors two cultures!!! Hope you're having a wonderful weekend, my friend!

      Reply
    11. Dedy@Dentist Chef says

      February 22, 2015 at 3:58 am

      Damn delicious, i visited hundrets of chinese restaurant in the entire of my existence and never had this, tempting to try....

      Reply
    12. Raymund says

      February 22, 2015 at 1:13 pm

      5 stars
      What a nice recipe to start the Chinese New Year!
      Gong Xi Fa Cai

      Reply
    13. Mi Vida en un Dulce says

      February 23, 2015 at 9:28 am

      This is totally new for me, I didn't see a rice cake before, but looks like I'm going to make one.

      Reply
    14. Gourmet Getaways says

      February 23, 2015 at 10:36 pm

      Such cute cakes that show their own character! Love to taste this!!! And tice cake with parmesan..mmm!

      Julie & Alesah
      Gourmet Getaways xx

      Reply
    15. Little Cooking Tips says

      February 24, 2015 at 8:19 am

      5 stars
      Wow, what a delicous treat! AND it includes Parmesan? Definitely can't resist that:):)
      Delicious work (as always) dear Denise!
      Thank you for sharing another yummy recipe!

      Reply
    16. Elaine says

      February 28, 2015 at 9:43 pm

      Your Rice Cake looks delicious. What is the purpose of the Parmesan cheese? Can you suggest an alternate ingredient?

      Reply
      • Denise Browning says

        March 01, 2015 at 1:39 pm

        Hi, Elaine! Thank you.
        This is a mildly sweet coffee cake! The Parmesan cheese is the savory ingredient that makes the cake less sweet than it already is. If desired, you can omit the cheese, adding only a pinch of salt or simply use unsweetened coconut flakes instead. Enjoy!

        Reply
    17. Kellee says

      January 21, 2019 at 9:59 pm

      5 stars
      I love how sticky this rice cake is. It has a comforting flavor and texture, and was easy to make. Thanks for the recipe!

      Reply
    18. Fatima F. says

      October 22, 2019 at 1:26 am

      5 stars
      Hi Denise! I am from Sao Paulo where you know there is a huge Asian community. I miss their food so I made these rice cakes and they came out perfect. So sticky and delicious. Obrigada!

      Reply
    19. 2pots2cook says

      April 26, 2023 at 5:44 am

      5 stars
      Wonderful! Love the idea to bake these in little muffins pal!

      Reply
    20. Marya says

      April 26, 2023 at 12:47 pm

      Seriously, I've never seen anyone teaching this recipe, I really loved it, because I'm in love with sweet rice, I'm definitely going to like the rice cake.

      Reply
      • Denise Browning says

        April 27, 2023 at 12:01 am

        I hope you make this sweet rice cake and enjoy it!

        Reply
    Newer Comments »

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




     

    Primary Sidebar

    Hi, I'm Denise Browning!

    photo of Denise Browning smiling
    I'm a professional Chef with an expertise in Brazilian food. I am also a busy mom of two girls, living in Texas. Here you will find budget-friendly, healthy Brazilian and Global Recipes made Easy and Delish! I'd love to help you feed your family healthy dinners (many low carb) with a few splurges because life is all about balance! Join our community and happy cooking!

    About Me

    ORDER NOW!

    Cover of The Complete 5-Ingredient Cookbook by Denise Browning

    GET YOUR COPY NOW!

    The easy keto dessert ebook cover
    5 EASY KITCHEN SECRETS THAT WILL BLOW YOUR MIND!
    Signup for Free to Receive Easy & Delish Recipes on a Budget.
    Featured Image
    Click here & join us on PINTEREST
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
    • PortuguêsPortuguês
    Portrait of Denise Browning, author of Easy and Delish

    Hi, I'm Denise Browing a professional chef and cookbook author. My mission is to help you cook budget-friendly, healthy global meals for your family with some occasional splurges. They are sure to bring a lot of excitement to your table

    More about me →

    Popular

    • A close up of beef brisket with veggies
      Easy & Juicy Beef Brisket Recipe
    • A bowl of cabbage soup
      The BEST Cabbage Soup Diet Recipe and 7-Day Diet Soup Chart (Printable)
    • A pot of shrimp in coconut sauce
      One Pot Shrimp in Coconut Sauce
    • close up de camarao internacional sendo regado com o molho
      Honey Garlic Butter Shrimp Skillet Recipe (5-Ingredient)

    Order Now!

    Cover of The Complete 5-Ingredient Cookbook by Denise Browning

    Get Your Copy Now!

    The easy keto dessert ebook cover
    Click Here & Join Us on Pinterest

    Seasonal

    • close up image of a jar of chocolate chia pudding garnished with toppings.
      Chocolate Chia Pudding
    • a bunch of roast beef sliders with aioli and herbs on the side.
      Roast Beef Sliders
    • close up of two fig bars, one whole and one bitten partially on top.
      Fig Bars
    • close up of two apple bars piled up topped with vanilla glaze.
      Apple Bars

    Footer

    ↑ back to top

    Recipes | Brazilian Recipes | Contact | Privacy Policy

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Easy and Delish