버터떡 (Shanghai Butter Tteok / Mochi)
버터떡 (Shanghai Butter Tteok / Mochi)
Ingredients
- 30 grams butter
- 200 grams milk
- 1 egg
- 60 grams sugar
- 1 teaspoon vanilla extract
- 140 grams glutinous rice flour
- 15 grams tapioca starch
Instructions
- 1
Preheat your oven to 180°C. In a pot or microwave-safe container, melt 30 grams of butter into 200 grams of milk over low heat or in the microwave until just combined.
⏱️ 3 min•🌡️ 180 - 2
In a separate mixing bowl, crack 1 egg, add 60 grams of sugar, and 1 teaspoon of vanilla extract. Whisk these ingredients together until well combined and the sugar has largely dissolved.
⏱️ 3 min
- 3
Gradually pour the warm melted butter and milk mixture into the egg mixture, whisking continuously to temper the eggs and prevent scrambling.
⏱️ 2 min
- 4
Add 140 grams of glutinous rice flour and 15 grams of tapioca starch to the wet mixture in the bowl.
⏱️ 1 min
- 5
Mix all the ingredients together thoroughly using a spatula until a smooth batter is formed and no dry streaks of flour remain.
⏱️ 3 min
- 6
Strain the batter through a fine-mesh sieve into a measuring cup or another container to ensure a lump-free mixture, pushing any solids through with a spatula.
⏱️ 2 min
- 7
Prepare a muffin pan or other desired molds (e.g., Hello Kitty shaped molds) by lightly greasing them with a brush or non-stick spray.
⏱️ 1 min
- 8
Pour the batter into the prepared molds, filling them about two-thirds full.
⏱️ 1 min
- 9
Bake in the preheated oven at 180°C for 30 minutes, or until the tteok are golden brown on top and firm to the touch.
⏱️ 30 min•🌡️ 180
- 10
Once baked, carefully remove the hot molds from the oven.
⏱️ 1 min
- 11
Unmold the baked butter tteok and let them cool slightly on a wire rack before serving. The tteok should be golden brown on the outside and wonderfully chewy on the inside.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
버터떡 (Shanghai Butter Tteok / Mochi)
- 30 grams butter
- 200 grams milk
- 1 egg
- 60 grams sugar
- 1 teaspoon vanilla extract
- 140 grams glutinous rice flour
- 15 grams tapioca starch
Instructions
- 1
Preheat your oven to 180°C. In a pot or microwave-safe container, melt 30 grams of butter into 200 grams of milk over low heat or in the microwave until just combined.
⏱️ 3 min•🌡️ 180 - 2
In a separate mixing bowl, crack 1 egg, add 60 grams of sugar, and 1 teaspoon of vanilla extract. Whisk these ingredients together until well combined and the sugar has largely dissolved.
⏱️ 3 min - 3
Gradually pour the warm melted butter and milk mixture into the egg mixture, whisking continuously to temper the eggs and prevent scrambling.
⏱️ 2 min - 4
Add 140 grams of glutinous rice flour and 15 grams of tapioca starch to the wet mixture in the bowl.
⏱️ 1 min - 5
Mix all the ingredients together thoroughly using a spatula until a smooth batter is formed and no dry streaks of flour remain.
⏱️ 3 min - 6
Strain the batter through a fine-mesh sieve into a measuring cup or another container to ensure a lump-free mixture, pushing any solids through with a spatula.
⏱️ 2 min - 7
Prepare a muffin pan or other desired molds (e.g., Hello Kitty shaped molds) by lightly greasing them with a brush or non-stick spray.
⏱️ 1 min - 8
Pour the batter into the prepared molds, filling them about two-thirds full.
⏱️ 1 min - 9
Bake in the preheated oven at 180°C for 30 minutes, or until the tteok are golden brown on top and firm to the touch.
⏱️ 30 min•🌡️ 180 - 10
Once baked, carefully remove the hot molds from the oven.
⏱️ 1 min - 11
Unmold the baked butter tteok and let them cool slightly on a wire rack before serving. The tteok should be golden brown on the outside and wonderfully chewy on the inside.
⏱️ 3 min