In the event you get pleasure from chewy rice desserts and buttery baked treats, I feel you’ll love this butter tteok. With its golden crust and tender, chewy heart, it makes a splendidly satisfying snack alongside a cup of espresso or tea. In reality, it’s the sort of snack that’s arduous to cease at only one piece!
What’s Butter Tteok
Butter tteok is a buttery baked rice cake made with glutinous rice flour, butter, milk, and eggs. In contrast to many conventional Korean rice desserts, that are normally steamed, this one is baked, giving it a golden crust on the surface and a tender, chewy heart inside.
Whereas it has just lately gained reputation at Korean bakeries and rice cake retailers, it’s thought-about a contemporary bakery-style rice cake relatively than a standard Korean tteok. From what I’ve learn, comparable butter rice desserts are believed to have originated in Shanghai earlier than gaining reputation in Korea. The surface jogs my memory just a little of a madeleine or butter cookie, whereas the within has that pleasantly chewy rice cake texture, virtually like injeolmi however barely denser.
Why This Recipe Works
Impressed by the model I loved most
After making an attempt a number of variations from Korean bakeries and rice cake retailers, I discovered myself repeatedly drawn to the rice cake store model. It had the feel and taste I loved most, and that grew to become the benchmark for this recipe. By way of a number of rounds of testing, I refined the elements and ratios till I landed on a model that I genuinely loved much more than those that impressed it.
A golden crust and chewy heart
For me, the very best butter tteok is all about texture. I needed a golden crust on the surface with a tender, chewy heart. To get there, I examined the recipe a number of instances, together with baking it in each metallic and silicone pans. The silicone pan produced a softer crust, however I most well-liked the outcomes from the metallic pan. It created a extra pronounced crust with flippantly crisp, biscuit-like edges whereas the middle remained tender and chewy.
Higher after a brief relaxation
Butter tteok wants just a little time to settle after baking. Straight from the oven, it’s too scorching and tender to completely respect the flavour and texture. After not less than quarter-hour of cooling, the middle turns into chewier, the crust units higher, and the buttery taste comes via extra clearly. I really get pleasure from it much more after it has rested for about 2 hours, when the feel feels extra cohesive and pleasantly chewy.
Components
Major
- 120 g (4.2 oz) salted butter
- 200 mL (6.8 fl oz) milk
- 200 g (7 oz) glutinous rice flour (about 1 1/2 cups + 2 Tbsp)
- 50 g (1.8 oz) tapioca flour (about 5 Tbsp)
- 95 g (3.4 oz) granulated sugar (about 6.5 Tbsp)
- 1/4 tsp effective salt
- 40 g (1.4 oz) sweetened condensed milk (2 Tbsp)
- 1 giant egg
- 1/2 tsp vanilla extract
For the tray
- 25 g (0.7 oz) salted butter, softened
Easy methods to Make Butter Tteok
Preheat the oven
Preheat the oven to 170 C (340 F).
Heat the butter and milk
Add the butter and milk to a small saucepan. Heat over low warmth, stirring often, till the butter has melted and the combination is nicely mixed. Take away from the warmth and let it cool till simply heat to the contact.
Combine the dry elements
In a bowl, whisk collectively the glutinous rice flour, tapioca flour, sugar, and salt.
Combine the moist elements
In a big measuring cup or bowl, whisk collectively the nice and cozy milk combination, sweetened condensed milk, egg, and vanilla extract till easy.
Make the batter
Pour the moist combination into the dry elements and whisk till easy. The batter ought to be pourable and barely thick, however not watery.
Put together the pan
Generously grease every mini loaf cavity with the softened butter, ensuring to coat the underside and sides.
Fill the pan
Divide the batter evenly among the many ready cavities, filling every about three-quarters full. Faucet the pan gently on the counter just a few instances to launch any giant air bubbles.
Bake
Bake for 35 minutes, or till the tops are golden brown and the perimeters are flippantly crisp.
Cool
Let the desserts cool within the pan for two to three minutes, then fastidiously switch them to a wire rack to chill for 15 to twenty minutes. They may proceed to agency up as they cool and develop their signature chewy, buttery texture.
Recipe Notes:
Greatest Texture and Taste
Butter tteok wants just a little time to settle after baking. Whereas it may be eaten as soon as it has cooled sufficient to deal with, I discover the feel and taste enhance noticeably after not less than quarter-hour of cooling. Personally, I get pleasure from it much more after about 2 hours, when the middle turns into barely chewier and the buttery taste appears extra developed.
Baking Pan Alternative
I like to recommend utilizing a metallic baking pan if you need a extra pronounced crust with crisp, biscuit-like edges. A silicone pan additionally works nicely in case you favor a softer crust, whereas nonetheless supplying you with a tender and chewy heart.
Serving Options
Butter tteok is very scrumptious with a cup of espresso, tea, or milk. You can even get pleasure from it dipped in sweetened condensed milk for an additional indulgent deal with. Whereas I get pleasure from it this fashion often, I discover the condensed milk can barely overpower the buttery taste of the rice cake itself.
Storage
Retailer the butter tteok in an hermetic container at cool room temperature for as much as 2 days.
For longer storage, I like to recommend freezing relatively than refrigerating, as refrigeration may cause the cake to agency up and lose a few of its tender, chewy texture. Wrap particular person items tightly in plastic wrap, then place them in a freezer-safe bag or container and freeze for as much as 1 month.
Reheating Suggestions
Butter tteok is scrumptious at room temperature, however I additionally get pleasure from reheating it. In reality, I barely favor it this fashion as a result of it tastes remarkably near freshly baked, with a crispier crust, a tender, chewy heart, and a splendidly buttery aroma.
- Room-temperature butter tteok: Air fry at 180°C (350°F) for 3 minutes, then let it relaxation for about 3 minutes.
- Frozen butter tteok: Air fry at 180°C (350°F) for 4 minutes, then let it relaxation for about 3 minutes.
You can even heat it within the oven till heated via.
Extra Korean Candy Treats to Attempt
- Chapssaltteok (Pink Bean Mochi)
In the event you love chewy rice desserts, chapssaltteok is nicely value making an attempt. Full of candy pink bean paste and coated in a lightweight layer of starch, it’s one in all my favourite Korean rice cake treats. - Hodugwaja (Korean Walnut Desserts)
These little walnut-shaped desserts are full of candy pink bean paste and chopped walnuts. They’re flippantly candy, splendidly comforting, and excellent alongside a cup of espresso or tea. - Bungeoppang (Korean Fish-Formed Pastry)
A beloved Korean avenue snack, bungeoppang includes a crisp pastry shell full of candy pink bean paste. I particularly love consuming it whereas it’s nonetheless heat. - Hotteok (Korean Candy Pancakes)
Hotteok is one in all Korea’s hottest avenue meals snacks. Full of a gooey combination of brown sugar, cinnamon, and nuts, it’s particularly comforting on a chilly day.
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Preheat the oven – Preheat the oven to 170 C (340 F).
-
Heat the butter and milk – Add the butter and milk to a small saucepan. Heat over low warmth, stirring often, till the butter has melted and the combination is nicely mixed. Take away from the warmth and let it cool till simply heat to the contact.
-
Combine the dry elements – In a bowl, whisk collectively the glutinous rice flour, tapioca flour, sugar, and salt.
-
Combine the moist elements – In a big measuring cup or bowl, whisk collectively the nice and cozy milk combination, sweetened condensed milk, egg, and vanilla extract till easy.
-
Make the batter – Pour the moist combination into the dry elements and whisk till easy. The batter ought to be pourable and barely thick, however not watery.
-
Put together the pan – Generously grease every mini loaf cavity with the softened butter, ensuring to coat the underside and sides.
-
Fill the pan – Divide the batter evenly among the many ready cavities, filling every about three-quarters full. Faucet the pan gently on the counter just a few instances to launch any giant air bubbles.
-
Bake – Bake for 35 minutes, or till the tops are golden brown and the perimeters are flippantly crisp.
-
Cool – Let the desserts cool within the pan for two to three minutes, then fastidiously switch them to a wire rack to chill for 15 to twenty minutes. They may proceed to agency up as they cool and develop their signature chewy, buttery texture.
Baking pan: I favor utilizing a metallic pan as a result of it creates flippantly crisp edges whereas retaining the middle tender and chewy.
Storage: Retailer in an hermetic container at cool room temperature for as much as 2 days. For longer storage, wrap particular person items tightly in plastic wrap, then freeze in a freezer-safe bag or container for as much as 1 month.
Reheating: My favourite option to refresh butter tteok is within the air fryer. Air fry room-temperature butter tteok at 180°C (350°F) for 3 minutes, or frozen butter tteok for 4 minutes. Let it cool for about 3 minutes earlier than serving. You can even heat it within the oven till heated via.
Energy: 219kcal | Carbohydrates: 28g | Protein: 2g | Fats: 11g | Saturated Fats: 7g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 3g | Trans Fats: 0.4g | Ldl cholesterol: 43mg | Sodium: 142mg | Potassium: 60mg | Fiber: 0.4g | Sugar: 11g | Vitamin A: 359IU | Vitamin C: 0.1mg | Calcium: 37mg | Iron: 0.2mg
The vitamin info proven is an estimate supplied by a web based vitamin calculator. It shouldn’t be thought-about an alternative choice to an expert nutritionist’s recommendation.
