Shanghai Butter Mochi (Butter Tteok)
Shanghai Butter Mochi (Butter Tteok)
Ingredients
- 1 egg
- 50 g granulated sugar
- 200 ml milk
- 30 g butter, melted
- 160 g glutinous rice flour
- 1 pinch salt, optional
- 1 teaspoon vanilla extract, optional
For preparing the muffin pan
- 1 tablespoon butter, softened, as needed for greasing
- 1 tablespoon granulated sugar, as needed for coating
Instructions
- 1
Preheat your oven to 180°C (350°F).
⏱️ 10 min•🌡️ 180
- 2
In a large mixing bowl, crack the egg. Add the milk, 50g of granulated sugar, 30g of melted butter, glutinous rice flour, a pinch of salt (if using), and 1 teaspoon of vanilla extract (if using).
⏱️ 3 min
- 3
Whisk all the ingredients together thoroughly until a smooth batter forms. Ensure there are no lumps.
⏱️ 3 min
- 4
For an extra smooth batter, strain it through a fine-mesh sieve into a measuring cup or another bowl. This step helps remove any remaining small lumps.
⏱️ 2 min
- 5
Prepare a 6-cup muffin pan. Using a silicone brush, generously butter each muffin cup, ensuring the bottom and sides are well coated to prevent sticking.
⏱️ 3 min
- 6
Add a small amount of granulated sugar into each buttered muffin cup. Swirl the sugar around to coat the bottom and sides evenly. This creates a crispy, caramelized crust.
⏱️ 2 min
- 7
Carefully pour the strained batter into each prepared muffin cup, filling them about two-thirds full.
⏱️ 2 min
- 8
Place the filled muffin pan into the preheated oven and bake for 30 minutes. The mochi will rise and turn a beautiful golden brown on top.
⏱️ 30 min•🌡️ 180
- 9
Once baked, remove the muffin pan from the oven. Allow the Shanghai Butter Mochi to cool slightly in the pan before carefully removing them. They should come out easily due to the butter and sugar coating.
⏱️ 5 min
- 10
Serve warm and enjoy the soft, chewy interior with a crispy exterior!
Kitchen Tools
Nutrition Facts (per serving)
Shanghai Butter Mochi (Butter Tteok)
- 1 egg
- 50 g granulated sugar
- 200 ml milk
- 30 g butter, melted
- 160 g glutinous rice flour
- 1 pinch salt, optional
- 1 teaspoon vanilla extract, optional
For preparing the muffin pan
- 1 tablespoon butter, softened, as needed for greasing
- 1 tablespoon granulated sugar, as needed for coating
Instructions
- 1
Preheat your oven to 180°C (350°F).
⏱️ 10 min•🌡️ 180 - 2
In a large mixing bowl, crack the egg. Add the milk, 50g of granulated sugar, 30g of melted butter, glutinous rice flour, a pinch of salt (if using), and 1 teaspoon of vanilla extract (if using).
⏱️ 3 min - 3
Whisk all the ingredients together thoroughly until a smooth batter forms. Ensure there are no lumps.
⏱️ 3 min - 4
For an extra smooth batter, strain it through a fine-mesh sieve into a measuring cup or another bowl. This step helps remove any remaining small lumps.
⏱️ 2 min - 5
Prepare a 6-cup muffin pan. Using a silicone brush, generously butter each muffin cup, ensuring the bottom and sides are well coated to prevent sticking.
⏱️ 3 min - 6
Add a small amount of granulated sugar into each buttered muffin cup. Swirl the sugar around to coat the bottom and sides evenly. This creates a crispy, caramelized crust.
⏱️ 2 min - 7
Carefully pour the strained batter into each prepared muffin cup, filling them about two-thirds full.
⏱️ 2 min - 8
Place the filled muffin pan into the preheated oven and bake for 30 minutes. The mochi will rise and turn a beautiful golden brown on top.
⏱️ 30 min•🌡️ 180 - 9
Once baked, remove the muffin pan from the oven. Allow the Shanghai Butter Mochi to cool slightly in the pan before carefully removing them. They should come out easily due to the butter and sugar coating.
⏱️ 5 min - 10
Serve warm and enjoy the soft, chewy interior with a crispy exterior!