Shanghai Butter Tteok
Shanghai Butter Tteok
Ingredients
- 2 eggs
- 150 grams milk
- 100 grams rice flour
- 50 grams tapioca flour
- 40 grams sugar
- 2 grams salt
- 5 grams vanilla extract
- 20 grams melted butter
- as needed condensed milk, for dipping, optional
Instructions
- 1
In a mixing bowl, whip the 2 eggs until well combined.
⏱️ 1 min
- 2
Pour in the 150 grams of milk and mix it thoroughly with the whipped eggs.
⏱️ 1 min
- 3
Sift the 100 grams of rice flour and 50 grams of tapioca flour into the bowl with the egg and milk mixture. Sifting helps to prevent lumps in the batter.
⏱️ 2 min
- 4
Add 40 grams of sugar, 2 grams of salt, and 5 grams of vanilla extract to the mixture in the bowl.
⏱️ 1 min
- 5
Mix all ingredients thoroughly until they are well combined and a smooth batter forms.
⏱️ 2 min
- 6
Strain the mixture through a fine-mesh sieve into another container, such as a measuring cup. This step ensures a completely lump-free batter.
⏱️ 2 min
- 7
Add the 20 grams of melted butter to the strained batter.
⏱️ 1 min
- 8
Mix the batter again until the melted butter is fully incorporated and the batter is smooth.
⏱️ 1 min
- 9
Pour the batter into individual baking molds, filling each approximately 80% full.
⏱️ 2 min
- 10
Preheat the air fryer to 180°C (356°F).
⏱️ 3 min•🌡️ 180
- 11
Carefully place the filled molds into the preheated air fryer basket.
⏱️ 1 min
- 12
Cook for 20 minutes, flipping the tteok once during the cooking process to ensure even crispiness on all sides.
⏱️ 20 min
- 13
Once cooked and golden brown, carefully remove the Shanghai Butter Tteok from the air fryer and then from their molds.
⏱️ 1 min
- 14
Serve the Shanghai Butter Tteok as is, or drizzle with condensed milk for added sweetness, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Shanghai Butter Tteok
- 2 eggs
- 150 grams milk
- 100 grams rice flour
- 50 grams tapioca flour
- 40 grams sugar
- 2 grams salt
- 5 grams vanilla extract
- 20 grams melted butter
- as needed condensed milk, for dipping, optional
Instructions
- 1
In a mixing bowl, whip the 2 eggs until well combined.
⏱️ 1 min - 2
Pour in the 150 grams of milk and mix it thoroughly with the whipped eggs.
⏱️ 1 min - 3
Sift the 100 grams of rice flour and 50 grams of tapioca flour into the bowl with the egg and milk mixture. Sifting helps to prevent lumps in the batter.
⏱️ 2 min - 4
Add 40 grams of sugar, 2 grams of salt, and 5 grams of vanilla extract to the mixture in the bowl.
⏱️ 1 min - 5
Mix all ingredients thoroughly until they are well combined and a smooth batter forms.
⏱️ 2 min - 6
Strain the mixture through a fine-mesh sieve into another container, such as a measuring cup. This step ensures a completely lump-free batter.
⏱️ 2 min - 7
Add the 20 grams of melted butter to the strained batter.
⏱️ 1 min - 8
Mix the batter again until the melted butter is fully incorporated and the batter is smooth.
⏱️ 1 min - 9
Pour the batter into individual baking molds, filling each approximately 80% full.
⏱️ 2 min - 10
Preheat the air fryer to 180°C (356°F).
⏱️ 3 min•🌡️ 180 - 11
Carefully place the filled molds into the preheated air fryer basket.
⏱️ 1 min - 12
Cook for 20 minutes, flipping the tteok once during the cooking process to ensure even crispiness on all sides.
⏱️ 20 min - 13
Once cooked and golden brown, carefully remove the Shanghai Butter Tteok from the air fryer and then from their molds.
⏱️ 1 min - 14
Serve the Shanghai Butter Tteok as is, or drizzle with condensed milk for added sweetness, if desired.
⏱️ 1 min