Butter Tteok (Butter Rice Cake) - Golden Crust, Chewy Center

golden butter tteok stacked in the background, with a hand holding a broken piece dipped in sweetened condensed milk

Butter Tteok (Butter Rice Cake) - Golden Crust, Chewy Center

Inspired by the butter rice cakes I enjoyed from Korean rice cake shops, this butter tteok features a golden crust, a chewy center, and a rich buttery flavor that's especially good with coffee or milk.

Prep Time15

Cook Time35

Cooling Time15

Total Time1 5

Course: Snacks

Cuisine: Asian

Keyword: Butter Mochi, Butter Tteok

Servings:

Calories: 219kcal

Author: Sue Pressey

Ingredients

Main

120 g salted butter (4.2 oz)
200 ml milk (6.8 fl oz)
200 g glutinous rice flour (7 oz), (about 1 1/2 cups + 2 Tbsp)
50 g tapioca flour (1.8 oz), (about 5 Tbsp)
95 g granulated sugar (3.4 oz), (about 6.5 Tbsp)
1/4 tsp fine salt
40 g sweetened condensed milk (1.4 oz), (2 Tbsp)
1 egg
1/2 tsp vanilla extract

For the tray

25 g salted butter (0.7 oz), softened

Instructions

Preheat the oven - Preheat the oven to 170 C (340 F).
Warm the butter and milk - Add the butter and milk to a small saucepan. Warm over low heat, stirring occasionally, until the butter has melted and the mixture is well combined. Remove from the heat and let it cool until just warm to the touch.
Mix the dry ingredients - In a bowl, whisk together the glutinous rice flour, tapioca flour, sugar, and salt.
Mix the wet ingredients - In a large measuring cup or bowl, whisk together the warm milk mixture, sweetened condensed milk, egg, and vanilla extract until smooth.
Make the batter - Pour the wet mixture into the dry ingredients and whisk until smooth. The batter should be pourable and slightly thick, but not watery.
Prepare the pan - Generously grease each mini loaf cavity with the softened butter, making sure to coat the bottom and sides.
Fill the pan - Divide the batter evenly among the prepared cavities, filling each about three-quarters full. Tap the pan gently on the counter a few times to release any large air bubbles.
Bake - Bake for 35 minutes, or until the tops are golden brown and the edges are lightly crisp.
Cool - Let the cakes cool in the pan for 2 to 3 minutes, then carefully transfer them to a wire rack to cool for 15 to 20 minutes. They will continue to firm up as they cool and develop their signature chewy, buttery texture.

Notes

Best texture: Let the butter tteok rest for at least 15 minutes before serving for the best texture. Personally, I enjoy it even more after about 2 hours.

Baking pan: I prefer using a metal pan because it creates lightly crisp edges while keeping the center soft and chewy.

Storage: Store in an airtight container at cool room temperature for up to 2 days. For longer storage, wrap individual pieces tightly in plastic wrap, then freeze in a freezer-safe bag or container for up to 1 month.

Reheating: My favorite way to refresh butter tteok is in 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 before serving. You can also warm it in the oven until heated through.

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