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Viral Butter Tteok / Shanghai Butter Mochi 🧈🍚

Chewy, buttery and slightly crisp around the edges - basically butter mochi meets Korean tteok.
Print Recipe
Course Dessert

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 :)