Korean Crispy Butter Tteok (Shanghai Butter Mochi)
Gluten-free crispy-on-the-edges, chewy-in-the-middle butter mochi baked in moulds using glutinous rice flour and tapioca.
- 210 ml milk
- 1 pc egg
- 30 g unsalted butter
- 50 g granulated sugar
- 130 g glutinous rice flour
- 16 g tapioca starch
- 1 tsp miso paste
- ½ tbsp Japanese whisky
- butter
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Preheat the oven to 180°C (350°F) with a rack in the centre.
- Step 2
Generously grease the moulds with softened butter.
- Step 3
Add the milk (or coconut milk), egg, melted butter, sugar, glutinous rice flour, tapioca starch, and (if using) miso (or salt) and Japanese whisky to a blender. Blend until smooth and well combined.
- Step 4
Alternatively, mix by hand: whisk the wet ingredients, then whisk in the dry ingredients until smooth.
- Step 5
Pour the batter into the greased moulds, filling each about 80–90% full.
- Step 6
Bake for about 35 minutes, until the tops are golden brown and the bottoms are crispy.
- Step 7
For extra crispiness, flip the tteok halfway through baking and brush the tops lightly with more butter.
- Step 8
Remove from the oven and transfer to a plate to serve.
Cook it with Mello
Cook mode reads each step aloud and keeps your screen awake, so you can cook with your hands full.
Cook it with MelloProtein, carbs and fat for this dish
Mello works the macros out from each ingredient, per serving. Make a free account to see them.
See the macrosHow Mello works out macros →
