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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.
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.

Gradually pour the warm melted butter and milk mixture into the egg mixture, whisking continuously to temper the eggs and prevent scrambling.

Add 140 grams of glutinous rice flour and 15 grams of tapioca starch to the wet mixture in the bowl.

Mix all the ingredients together thoroughly using a spatula until a smooth batter is formed and no dry streaks of flour remain.

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.

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.

Pour the batter into the prepared molds, filling them about two-thirds full.

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.

Once baked, carefully remove the hot molds from the oven.

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.


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.
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.

Gradually pour the warm melted butter and milk mixture into the egg mixture, whisking continuously to temper the eggs and prevent scrambling.

Add 140 grams of glutinous rice flour and 15 grams of tapioca starch to the wet mixture in the bowl.

Mix all the ingredients together thoroughly using a spatula until a smooth batter is formed and no dry streaks of flour remain.

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.

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.

Pour the batter into the prepared molds, filling them about two-thirds full.

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.

Once baked, carefully remove the hot molds from the oven.

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.
