Korean Butter Mochi
Korean Butter Mochi
Ingredients
- 1 egg
- 75 g sugar, or 50g for less sweetness
- 37 g condensed milk
- 3 g vanilla bean paste, or extract
- 8 g salt
- 75 g butter
- 200 g milk
- 100 g dry glutinous rice flour
- 50 g tapioca starch
Instructions
- 1
Preheat your oven to 392°F (200°C).
⏱️ 5 min•🌡️ 392
- 2
In a large bowl, combine the egg, sugar (75g or 50g for less sweetness), condensed milk, vanilla bean paste (or extract), and salt. Whisk until well combined.
⏱️ 3 min
- 3
In a small pot on the stovetop, melt the butter over medium heat. Be careful not to overheat or brown the butter.
⏱️ 2 min
- 4
Slowly pour the milk into the pot with the melted butter. Mix well. Continue to heat the mixture on the stove until the milk becomes hot, but do NOT bring it to a boil.
⏱️ 3 min
- 5
Gradually whisk the hot milk and butter mixture into the egg mixture until well combined.
⏱️ 2 min
- 6
Add the tapioca starch and dry glutinous rice flour to the wet mixture. Whisk thoroughly until there are no chunky flour paste pieces remaining and the batter is smooth.
⏱️ 3 min
- 7
Butter your baking pans. Madeleine molds are highly recommended for this recipe. Pour the mochi batter into the prepared molds.
⏱️ 2 min
- 8
Bake in the preheated oven at 392°F (200°C) for 10 minutes.
⏱️ 10 min•🌡️ 392
- 9
Reduce the oven temperature to 350°F (175°C). Continue to bake for another 10 minutes.
⏱️ 10 min•🌡️ 350
- 10
Rotate the baking pan to ensure even baking and bake for a final 10 minutes.
⏱️ 10 min•🌡️ 350
- 11
Remove the mochi from the oven and let it cool in the pan for 10 minutes before serving. Enjoy!
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Korean Butter Mochi
- 1 egg
- 75 g sugar, or 50g for less sweetness
- 37 g condensed milk
- 3 g vanilla bean paste, or extract
- 8 g salt
- 75 g butter
- 200 g milk
- 100 g dry glutinous rice flour
- 50 g tapioca starch
Instructions
- 1
Preheat your oven to 392°F (200°C).
⏱️ 5 min•🌡️ 392 - 2
In a large bowl, combine the egg, sugar (75g or 50g for less sweetness), condensed milk, vanilla bean paste (or extract), and salt. Whisk until well combined.
⏱️ 3 min - 3
In a small pot on the stovetop, melt the butter over medium heat. Be careful not to overheat or brown the butter.
⏱️ 2 min - 4
Slowly pour the milk into the pot with the melted butter. Mix well. Continue to heat the mixture on the stove until the milk becomes hot, but do NOT bring it to a boil.
⏱️ 3 min - 5
Gradually whisk the hot milk and butter mixture into the egg mixture until well combined.
⏱️ 2 min - 6
Add the tapioca starch and dry glutinous rice flour to the wet mixture. Whisk thoroughly until there are no chunky flour paste pieces remaining and the batter is smooth.
⏱️ 3 min - 7
Butter your baking pans. Madeleine molds are highly recommended for this recipe. Pour the mochi batter into the prepared molds.
⏱️ 2 min - 8
Bake in the preheated oven at 392°F (200°C) for 10 minutes.
⏱️ 10 min•🌡️ 392 - 9
Reduce the oven temperature to 350°F (175°C). Continue to bake for another 10 minutes.
⏱️ 10 min•🌡️ 350 - 10
Rotate the baking pan to ensure even baking and bake for a final 10 minutes.
⏱️ 10 min•🌡️ 350 - 11
Remove the mochi from the oven and let it cool in the pan for 10 minutes before serving. Enjoy!
⏱️ 10 min