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Viral Butter Tteok / Shanghai Butter Mochi 🧈🍚
Chewy, buttery and slightly crisp around the edges – basically butter mochi meets Korean tteok.
Ingredients
- 7 g beaten egg a mix of yolk + white
- 75 g sugar
- 37 g sweetened condensed milk
- 201 g warm milk
- 75 g salted butter melted
- 1 tsp vanilla essence or extract
- 97 g glutinous rice flour
- 52 g tapioca starch
Instructions
- Preheat your oven to 200°C / 390°F.
- Whisk together the beaten egg, sugar, condensed milk and vanilla.
- Add the warm milk and melted salted butter and whisk until combined.
- Add the glutinous rice flour and tapioca starch. Whisk until smooth and lump-free.
- Pour the batter into a jug and then into a well-buttered madeleine tin/ pastry shell tin.
- Bake at 200°C / 390°F for 10 minutes.
- Reduce the temperature to 175°C / 350°F and bake for another 20 minutes, 30 minutes total.
- Allow to cool slightly before slicing and serving.
Notes
Adapted from original recipe by @hyowithsweet 🙂
