Sweet Red Bean Paste Butter Mochi
A crispy and chewy sweet red bean paste butter mochi (butter tteok) that feels like eating the crispy tail part of a bungeoppang (붕어빵) filled with sweet red bean paste.
📝 Editor's Notes
This Cheese Butter Mochi recipe highlights a fantastic harmony of savory butter, chewy glutinous rice cake (tteok), and stretchy mozzarella cheese.
It boasts a delightful sweet and salty flavor profile, combined with a texture that's slightly crispy on the outside and moist and chewy on the inside, making it an unforgettable treat.
Baked in the oven, it's not oily, offering a clean yet deeply flavored experience.
It's a perfect snack or special occasion dessert for all ages, and surprisingly easy to make, even for beginner home bakers.
🛒 Ingredient Tips
The key ingredients that determine the taste of this Cheese Butter Mochi are unsalted butter, mozzarella cheese, and glutinous rice flour (찹쌀가루).
For the unsalted butter, choosing a good quality dairy product will significantly deepen the flavor of the butter mochi.
It's also important to let it soften at room temperature.
For mozzarella cheese, use one that isn't too moist to prevent excessive oil from forming during melting.
Finally, dry glutinous rice flour (건식 찹쌀가루) is easier to store and allows for easier batter consistency adjustment compared to wet glutinous rice flour.
Used with tapioca starch, it perfectly creates the unique chewy yet soft texture of tteok.
Remember, delicious butter mochi is born from good ingredients.
🔄 Substitution Guide
If using salted butter instead of unsalted butter, you should reduce the amount of salt in the recipe by half or more to balance the flavor.
The overall taste may differ slightly.
If mozzarella cheese is unavailable, you can try other melty cheeses like cheddar or Gouda, but be aware that their distinct strong flavors might alter the original taste of the butter mochi.
Glutinous rice flour (찹쌀가루) and tapioca starch are crucial for achieving the chewy texture of the tteok and are difficult to substitute.
If you don't have tapioca starch, you can try slightly increasing the amount of glutinous rice flour, but keep in mind that the texture might become a bit heavier.
🥘 Ingredients
👨🍳 Cooking Points
There are three key points when making Cheese Butter Mochi.
First, after melting the butter and milk, cool them to about 30°C (86°F).
If too hot, the egg will cook; if too cold, the butter will solidify, and the batter may separate, so be sure to match the temperature.
Second, it's crucial to sift in the dry glutinous rice flour (건식 찹쌀가루) and tapioca starch and mix thoroughly to avoid lumps.
This creates a smooth and chewy batter.
Third, oven temperature control is vital.
Baking in a preheated 210°C (410°F) oven at 200°C (390°F) for 5 minutes, then immediately reducing to 180°C (350°F) and baking for another 20 minutes, is the secret to achieving that crispy outside and chewy inside texture.
Also, remember to use an appropriate amount of cheese; too much can cause oil to pool.
👨🍳 Directions
Generously grease a chestnut mold with soft, room temperature unsalted butter.
Spread the butter evenly over the entire mold. Unlike some other butter mochi recipes, this sweet red bean paste version does not require sprinkling with raw sugar.
Place the greased mold in the refrigerator briefly.
Combine 1.2 oz unsalted butter and 5.6 oz milk in a bowl. Heat in the microwave in 20-second intervals until the butter is completely melted.
Allow the melted butter and milk mixture to cool to about 30°C (86°F).
Whisk 1 room temperature egg well and measure out 0.5 oz. In a separate bowl, combine the measured egg with 2.3 oz sugar, 0.6 tsp salt, and 0.6 tsp vanilla extract. Whisk well until the sugar is completely dissolved.
Add the milk and melted butter mixture, cooled to about 30°C (86°F), to the bowl from step (6) and mix well.
Sift in 4.4 oz dry glutinous rice flour (건식 찹쌀가루) and 0.9 oz tapioca starch. Whisk well until no lumps remain.
Use a spatula to scrape down any batter clinging to the sides of the bowl, ensuring the finished batter is well combined.
Measure 5.1 oz sweet red bean paste (단팥 앙금), dividing it into 12 portions of about 0.4 oz each. Roll them into balls and slightly flatten them.
Let the batter rest at room temperature for about 15 minutes. While the batter rests, preheat your oven to 210°C (410°F) for 20 minutes, placing the baking sheet inside to preheat as well.
Transfer the batter to a piping bag. Pipe about 0.35 oz of batter into each of the prepared molds.
Place the measured sweet red bean paste balls on top of the piped batter.
Then, pipe more butter mochi batter to fill the molds to about 90% capacity. (You may fill slightly more than shown in the video. There will be a small amount of batter leftover.)
Place the molds in the oven preheated to 210°C (410°F). Bake at 200°C (390°F) for 5 minutes, then immediately reduce the temperature to 180°C (350°F) and bake for another 20 minutes.
Immediately remove the butter mochi from the molds after baking and let them cool slightly on a wire rack.
💡 Tips
Since the sweet red bean paste filling is already sweet, there is no need to sprinkle unrefined sugar on the butter mochi.
The sweet red bean paste and butter mochi complement each other perfectly. They are especially delicious when enjoyed with a glass of milk.
📦 Storage & Reuse
Freshly baked Cheese Butter Mochi should be cooled at room temperature for an hour or two, then stored in an airtight container.
They can be enjoyed at room temperature for 1-2 days, or up to 3-4 days if refrigerated.
For longer storage, wrap each piece individually and freeze for up to one month.
To reheat frozen butter mochi, warm in the microwave for 30 seconds to 1 minute, or bake in an air fryer or oven at 180°C (350°F) for 5-7 minutes to regain that warm, chewy, freshly baked taste.
🥢 Who This Is For
This Cheese Butter Mochi, with its harmonious sweet and savory flavors, makes an excellent snack for children and a delightful tea-time dessert for adults.
It's particularly well-suited for weekend brunches or as a special treat when entertaining guests, sure to garner compliments.
It pairs wonderfully with a warm glass of milk, an aromatic Americano, or a smooth latte.
Serving it alongside fresh fruit or a light salad is also a great way to highlight its sweet and savory charm.
🔥 Nutrition Info
One piece of this Cheese Butter Mochi (1 serving) is estimated to be approximately 130-140 kcal.
Carbohydrates are mainly supplied by the glutinous rice flour (찹쌀가루) and sugar, while savory fats come from the butter and mozzarella cheese.
Additionally, the cheese, milk, and egg provide abundant protein and calcium, making it a perfectly nutritious snack.
A small amount of salt balances the flavor, and vanilla extract enhances the aroma.
We recommend enjoying it in moderation to savor both its taste and nutritional benefits.
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