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Preheat your oven to 165°C (325°F) for a convection oven or 180°C (350°F) for a regular oven.

In a large bowl, combine the wet ingredients: the egg, sugar, maple syrup (or vanilla extract), melted butter, and milk. Whisk until well combined.

Add the glutinous rice flour and tapioca starch to the wet ingredients. Continue to whisk until the batter is smooth and all ingredients are thoroughly combined, with no lumps.

Lightly grease your baking pan with oil. A muffin tin or an 8x8 inch baking dish can be used.

Pour the prepared batter into the greased baking pan.

Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, carefully remove the Butter Tteok from the oven and let it cool slightly on a wire rack before serving.

Serve warm, optionally drizzled with condensed milk for an extra creamy touch.


Preheat your oven to 165°C (325°F) for a convection oven or 180°C (350°F) for a regular oven.

In a large bowl, combine the wet ingredients: the egg, sugar, maple syrup (or vanilla extract), melted butter, and milk. Whisk until well combined.

Add the glutinous rice flour and tapioca starch to the wet ingredients. Continue to whisk until the batter is smooth and all ingredients are thoroughly combined, with no lumps.

Lightly grease your baking pan with oil. A muffin tin or an 8x8 inch baking dish can be used.

Pour the prepared batter into the greased baking pan.

Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, carefully remove the Butter Tteok from the oven and let it cool slightly on a wire rack before serving.

Serve warm, optionally drizzled with condensed milk for an extra creamy touch.
