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.

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.

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:

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!

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.

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.

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!

Sweet Rice Cake (Bolo de Arroz)
Equipment
- 1 oven
- 1 muffin tin I used the standard-size tin
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
Nutrition
** 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.
This post was first published on February 16, 2015.
Juliana says
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 🙂
Deb|EastofEdenCooking says
What a charming cake! I've never had Bolo de Arroz and can tell I have been missing out on a very good thing!
Daniela says
What a sweet way to celebrate the Chinese New Year.
The cakes look very cute.
Coffee and Crumpets says
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
Denise Browning says
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.
Ash-foodfashionparty says
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.
John@Kitchen Riffs says
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.
marcela says
Happy Chinese New Year! I love your rice cake! Looks delicious!
Sugar et al. says
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:-)
Karen (Back Road Journal) says
I think your lovely little cakes are perfect for the celebration or anytime of the year.
Liz says
What a terrific recipe---it honors two cultures!!! Hope you're having a wonderful weekend, my friend!
Dedy@Dentist Chef says
Damn delicious, i visited hundrets of chinese restaurant in the entire of my existence and never had this, tempting to try....
Raymund says
What a nice recipe to start the Chinese New Year!
Gong Xi Fa Cai
Mi Vida en un Dulce says
This is totally new for me, I didn't see a rice cake before, but looks like I'm going to make one.
Gourmet Getaways says
Such cute cakes that show their own character! Love to taste this!!! And tice cake with parmesan..mmm!
Julie & Alesah
Gourmet Getaways xx
Little Cooking Tips says
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!
Elaine says
Your Rice Cake looks delicious. What is the purpose of the Parmesan cheese? Can you suggest an alternate ingredient?
Denise Browning says
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!
Kellee says
I love how sticky this rice cake is. It has a comforting flavor and texture, and was easy to make. Thanks for the recipe!
Fatima F. says
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!
2pots2cook says
Wonderful! Love the idea to bake these in little muffins pal!
Marya says
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.
Denise Browning says
I hope you make this sweet rice cake and enjoy it!