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In a mixing bowl, whip the 2 eggs until well combined.

Pour in the 150 grams of milk and mix it thoroughly with the whipped eggs.

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.

Add 40 grams of sugar, 2 grams of salt, and 5 grams of vanilla extract to the mixture in the bowl.

Mix all ingredients thoroughly until they are well combined and a smooth batter forms.

Strain the mixture through a fine-mesh sieve into another container, such as a measuring cup. This step ensures a completely lump-free batter.

Add the 20 grams of melted butter to the strained batter.

Mix the batter again until the melted butter is fully incorporated and the batter is smooth.

Pour the batter into individual baking molds, filling each approximately 80% full.

Preheat the air fryer to 180°C (356°F).

Carefully place the filled molds into the preheated air fryer basket.

Cook for 20 minutes, flipping the tteok once during the cooking process to ensure even crispiness on all sides.

Once cooked and golden brown, carefully remove the Shanghai Butter Tteok from the air fryer and then from their molds.

Serve the Shanghai Butter Tteok as is, or drizzle with condensed milk for added sweetness, if desired.


In a mixing bowl, whip the 2 eggs until well combined.

Pour in the 150 grams of milk and mix it thoroughly with the whipped eggs.

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.

Add 40 grams of sugar, 2 grams of salt, and 5 grams of vanilla extract to the mixture in the bowl.

Mix all ingredients thoroughly until they are well combined and a smooth batter forms.

Strain the mixture through a fine-mesh sieve into another container, such as a measuring cup. This step ensures a completely lump-free batter.

Add the 20 grams of melted butter to the strained batter.

Mix the batter again until the melted butter is fully incorporated and the batter is smooth.

Pour the batter into individual baking molds, filling each approximately 80% full.

Preheat the air fryer to 180°C (356°F).

Carefully place the filled molds into the preheated air fryer basket.

Cook for 20 minutes, flipping the tteok once during the cooking process to ensure even crispiness on all sides.

Once cooked and golden brown, carefully remove the Shanghai Butter Tteok from the air fryer and then from their molds.

Serve the Shanghai Butter Tteok as is, or drizzle with condensed milk for added sweetness, if desired.
