Butter Tteok
Butter Tteok
Ingredients
- 7 g mixed egg yolk and white
- 75 g sugar
- 37 g condensed milk
- 4 g salt
- 201 g warm milk
- 75 g unsalted butter, melted
- 97 g glutinous rice powder
- 52 g tapioca starch/powder
Instructions
- 1
Place a clear glass bowl on a digital kitchen scale. Add 7g of mixed egg yolk and white into the bowl.
⏱️ 1 min
- 2
Add 75g sugar to the bowl.
⏱️ 1 min
- 3
Add 37g condensed milk to the bowl.
⏱️ 1 min
- 4
Add 4g salt to the bowl.
⏱️ 1 min
- 5
Whisk the mixture thoroughly until all ingredients are well combined.
⏱️ 2 min
- 6
Pour 201g warm milk into the bowl.
⏱️ 1 min
- 7
Add 75g melted unsalted butter to the bowl.
⏱️ 1 min
- 8
Whisk the wet ingredients again until fully incorporated.
⏱️ 2 min
- 9
In a separate bowl, add 97g glutinous rice powder.
⏱️ 1 min
- 10
Add 52g tapioca starch/powder to the same bowl.
⏱️ 1 min
- 11
Pour the dry ingredients (glutinous rice powder and tapioca starch/powder) into the clear glass bowl containing the wet mixture.
⏱️ 1 min
- 12
Whisk all ingredients together until a smooth, well-combined batter is formed.
⏱️ 2 min
- 13
Prepare metal baking pans (such as shell-like or clover-like molds). Butter the pans thoroughly to prevent the mixture from sticking.
⏱️ 2 min
- 14
Pour the batter into the prepared molds, filling each one. Use a pan that is not too shallow to prevent overcooking the tteok.
⏱️ 1 min
- 15
Preheat your oven to 390F (199C).
⏱️ 5 min•🌡️ 390
- 16
Place the filled baking pans into the preheated oven and bake at 390F (199C) for 10 minutes.
⏱️ 10 min•🌡️ 390
- 17
After 10 minutes, reduce the oven temperature to 350F (177C) and continue baking for an additional 20 minutes, for a total baking time of 30 minutes.
⏱️ 20 min•🌡️ 350
- 18
Once baked, the butter tteok should be golden brown and crispy, especially on the edges.
⏱️ 1 min
- 19
Carefully remove the finished butter tteok from the molds using a utensil.
⏱️ 1 min
- 20
Serve and enjoy.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Butter Tteok
- 7 g mixed egg yolk and white
- 75 g sugar
- 37 g condensed milk
- 4 g salt
- 201 g warm milk
- 75 g unsalted butter, melted
- 97 g glutinous rice powder
- 52 g tapioca starch/powder
Instructions
- 1
Place a clear glass bowl on a digital kitchen scale. Add 7g of mixed egg yolk and white into the bowl.
⏱️ 1 min - 2
Add 75g sugar to the bowl.
⏱️ 1 min - 3
Add 37g condensed milk to the bowl.
⏱️ 1 min - 4
Add 4g salt to the bowl.
⏱️ 1 min - 5
Whisk the mixture thoroughly until all ingredients are well combined.
⏱️ 2 min - 6
Pour 201g warm milk into the bowl.
⏱️ 1 min - 7
Add 75g melted unsalted butter to the bowl.
⏱️ 1 min - 8
Whisk the wet ingredients again until fully incorporated.
⏱️ 2 min - 9
In a separate bowl, add 97g glutinous rice powder.
⏱️ 1 min - 10
Add 52g tapioca starch/powder to the same bowl.
⏱️ 1 min - 11
Pour the dry ingredients (glutinous rice powder and tapioca starch/powder) into the clear glass bowl containing the wet mixture.
⏱️ 1 min - 12
Whisk all ingredients together until a smooth, well-combined batter is formed.
⏱️ 2 min - 13
Prepare metal baking pans (such as shell-like or clover-like molds). Butter the pans thoroughly to prevent the mixture from sticking.
⏱️ 2 min - 14
Pour the batter into the prepared molds, filling each one. Use a pan that is not too shallow to prevent overcooking the tteok.
⏱️ 1 min - 15
Preheat your oven to 390F (199C).
⏱️ 5 min•🌡️ 390 - 16
Place the filled baking pans into the preheated oven and bake at 390F (199C) for 10 minutes.
⏱️ 10 min•🌡️ 390 - 17
After 10 minutes, reduce the oven temperature to 350F (177C) and continue baking for an additional 20 minutes, for a total baking time of 30 minutes.
⏱️ 20 min•🌡️ 350 - 18
Once baked, the butter tteok should be golden brown and crispy, especially on the edges.
⏱️ 1 min - 19
Carefully remove the finished butter tteok from the molds using a utensil.
⏱️ 1 min - 20
Serve and enjoy.
⏱️ 1 min