Shanghai Butter Tteok (떡) Recipe
This butter tteok (떡) recipe was perfected through multiple iterations of ingredient blending and oven tests to achieve a thin, crispy exterior and a chewy, glutinous interior.
📝 Editor's Notes
Shanghai Butter Tteok (떡) is a delightful snack characterized by its thin, crispy exterior and rich, chewy interior.
This recipe, perfected through meticulous ingredient blending and oven tests, promises a deep flavor and unique texture.
The savory aroma of butter combined with the distinctive chewiness of glutinous rice cakes makes it a treat that people of all ages will love.
The difficulty level can be considered intermediate, given the importance of precise ingredient measurements and temperature control.
It's an excellent dessert to enjoy with warm tea or coffee, and a superb choice for special occasions, entertaining guests, or as a gift.
🛒 Ingredient Tips
The key ingredients for this butter tteok (떡) are 'dry glutinous rice flour,' 'butter,' and 'tapioca starch.' It is crucial to use dry glutinous rice flour.
Be careful, as wet glutinous rice flour has too much moisture, which can cause the batter to collapse and result in thin butter tteok (떡).
Using fresh, flavorful unsalted butter will create an even deeper and richer taste.
Tapioca starch plays a very important role in achieving the tteok's (떡) chewy texture.
For condensed milk, choose a rich, thick variety to properly convey the depth of flavor.
🔄 Substitution Guide
If you're missing a specific ingredient or have allergies, here are some substitutions.
First, you can use vegetable margarine or coconut oil instead of butter, but the deep flavor unique to butter might be reduced.
Note that coconut oil will add its distinct aroma.
Second, if you don't have condensed milk, you can increase the amount of sugar slightly and add a bit more milk to adjust the sweetness and consistency.
However, the rich texture of condensed milk may be difficult to fully replicate.
Third, using cornstarch or potato starch instead of tapioca starch may slightly reduce chewiness and alter the texture, so we recommend using tapioca starch if possible.
🥘 Ingredients
👨🍳 Cooking Points
Here are some crucial cooking tips for perfecting your Shanghai Butter Tteok (떡).
First, precisely maintain the temperature of the milk and butter mixture at 50-60°C.
If it's too hot, the glutinous rice flour can cook, negatively impacting the batter's texture.
Second, before placing the batter in the oven, it is essential to bring its temperature up to 25-30°C.
Achieving this temperature is key to getting the ideal texture – chewy on the inside and crispy on the outside.
Third, when greasing the molds, it's important to apply softened butter (pommade consistency) evenly, neither too thin nor too thick.
If it's too thin, the tteok (떡) may stick to the mold; if too thick, the tteok's (떡) surface may not bake evenly.
Please keep these points in mind.
👨🍳 Directions
Combine milk and butter in a saucepan. Heat to a temperature between 50°C and 60°C, ensuring the butter is fully melted but the milk does not boil.
In a bowl, combine sugar, salt, condensed milk, and the whole egg (brought to room temperature) and whisk well.
Add the warmed milk and butter mixture and mix gently.
Sift in the dry glutinous rice flour (without leavening agents) and tapioca starch. Whisk well to form the batter.
Evenly coat the lemon molds with softened butter (pommade consistency), ensuring it's neither too thin nor too thick.
Measure and fill each compartment of the lemon mold with 37-38 g of butter tteok (떡) batter.
Bake in a preheated oven at 200°C (based on a Wizwell Enhance oven) for 30 minutes.
💡 Tips
The butter tteok (떡) batter can be prepared a day in advance and refrigerated. For best results when baking, bring the batter to a temperature of 25-30°C.
When heating the milk and butter, ensure the temperature stays between 50-60°C and does not boil. Overheating can negatively affect the batter.
You must use dry glutinous rice flour. Using wet glutinous rice flour will result in too much moisture in the batter, causing the tteok (떡) to collapse and become thin.
When greasing the molds, if the butter layer is too thin, the tteok (떡) may stick. If it's too thick, the surface of the butter tteok (떡) may not be even. It's crucial to apply softened butter (pommade consistency) in an even layer that is neither too thin nor too thick.
For deep molds (like chestnut or lemon molds), 200°C is safe. For molds with many indentations or thin molds (like financiers or bear-shaped molds), baking at 170-190°C is recommended. Adjust baking temperature and time according to your oven type.
The baking degree can vary depending on the amount of batter. Precisely measuring and pouring the batter to the gram (with an acceptable margin of error of -1g to +1g) will ensure consistent height and browning of the butter tteok (떡).
📦 Storage & Reuse
Store your carefully made butter tteok (떡) properly to enjoy them longer.
While they can be kept at room temperature for about a day, it's best to store them in an airtight container in the refrigerator to maintain their flavor and freshness.
When refrigerated, they are most delicious within 2-3 days.
For longer storage, individually wrap each tteok (떡) in plastic wrap and place them in an airtight container or freezer bag; they'll last for about a month.
To reheat, let them sit at room temperature briefly, then lightly toast in an air fryer or oven to revive their crispy-chewy texture, or microwave for a softer consistency.
🥢 Who This Is For
Thanks to its savory and chewy taste, this butter tteok (떡) is perfect not only as a snack for children but also as a delightful dessert for adults' teatime.
Especially on a weekend afternoon, enjoying it with a warm Americano or fragrant black tea will allow you to savor a relaxing moment.
If you prefer a sweeter taste, it also pairs wonderfully with milk or milk tea.
Serving it as a dessert at small home parties or for guests will leave a special impression, and presenting it as a gift in a pretty box will surely delight the recipient.
🔥 Nutrition Info
Based on an estimated serving size of one Shanghai Butter Tteok (떡) (approx.
37g), it is expected to contain about 110-120 kcal.
The main ingredients – butter, sugar, and glutinous rice flour – contribute to high fat and carbohydrate content.
Butter, in particular, provides a rich dairy fat that enhances the savory flavor, but it is advisable to be mindful of saturated fat intake.
Glutinous rice flour and tapioca starch are primarily carbohydrates, supplying energy, while milk and the whole egg offer small amounts of protein, calcium, and vitamin D.
Enjoy them deliciously, but it's best to consume them in moderation.
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