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Butter tteok

butter tteok
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Savor Butter Tteok, chewy rice cakes coated in rich, buttery sweetness for the ultimate comfort bite!

Ingredients

Scale
  • 3/4 cup + 2 tbsp (200 g) full-fat milk
  • 2 tablespoons (30 g) unsalted butter
  • 1 large egg
  • 1/4 cup (50 g) caster sugar
  • 1/2 teaspoon vanilla extract (optional)
  • 1/4 teaspoon fine salt (optional)
  • 1 1/4 cups (160 g) glutinous rice flour

Instructions

  1. Preheat the oven to 180°C (365°F). Grease 10 chestnut-shaped moulds or cupcake moulds generously with softened butter. Place on a baking tray.
  2. Melt the butter in a small saucepan over low heat or in the microwave. Set aside to cool slightly.
  3. In a large bowl, whisk together the milk, egg, sugar, vanilla (if using), and salt (if using) until the sugar has dissolved.
  4. Add the melted butter and whisk to combine.
  5. Sift in the glutinous rice flour and whisk until completely smooth with no lumps. The batter will be thin and pourable.
  6. Pour the batter into the prepared moulds, filling each to about 80% full — this gives room for the tteok to puff up and form its signature crispy dome.
  7. Bake for 18–22 minutes until the tops are deep golden brown and a skewer inserted into the centre comes out clean.
  8. Allow to cool in the moulds for 10 minutes before carefully unmoulding. Best served warm.

Notes

  • Best eaten warm straight from the mould, when the outside is lightly crisp and the inside is chewy and bouncy. The crispy exterior softens as it cools.
  • Chestnut-shaped silicone or metal moulds are the most popular choice and give the classic Korean tteok look. Standard cupcake or muffin tins work equally well.
  • For a crispier exterior, bake for an extra 3–5 minutes, or pop them back into the oven at 180°C for 3–4 minutes the next day.
  • Store covered at room temperature for up to 2 days. Reheat in a toaster oven for best results.
  • To add extra richness, replace 50 g of the milk with sweetened condensed milk and reduce the sugar to 2 tablespoons.

Find it online: https://zhangcatherine.com/butter-tteok/