If you’re craving a unique treat that perfectly balances chewy texture, rich buttery flavor, and just the right amount of sweetness, you’ve got to try this Shanghai Butter Rice Cakes (Tteok) Recipe. These delightful little cakes bring together the best of East Asian ingredients and classic baking techniques, resulting in a snack that’s at once comforting and exciting. Each bite melts in your mouth with a luscious chewiness from glutinous rice flour and tapioca starch, paired with the creamy warmth of butter and milk. Whether you’re introducing a friend to tteok or revisiting a beloved classic, this recipe is a total winner.

Ingredients You’ll Need

A clear bowl contains a mix of ingredients layered closely together: at the bottom, a ring of bright orange-yellow raw egg yolks surrounds a mound of white granulated sugar in the center, topped by a thick pale yellow liquid, likely condensed milk, with a small drop dripping down the side. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The magic of this Shanghai Butter Rice Cakes (Tteok) Recipe lies in the simplicity and quality of its ingredients. Each component plays a vital role in building the perfect texture, luscious flavor, and inviting golden color that make these cakes irresistible.

Butter for greasing: Ensures the cakes easily release from the pan and adds subtle richness to the edges.

1 egg: Acts as a binder and lends a tender crumb to the cakes.
90g sugar: Adds sweetness balanced perfectly with the savory butter notes.
40g condensed milk: Brings creamy sweetness and a subtle caramel undertone.

1 tsp vanilla extract: Enhances the overall flavor with warm, aromatic hints.
200g milk: Provides moisture and helps produce a silky batter.
80g butter: Melts into the batter for that signature buttery richness.

110g glutinous rice flour: Gives the cakes their characteristic chewy and tender texture.
60g tapioca starch: Adds elasticity and helps maintain structure without heaviness.
Optional: condensed milk for serving: A drizzle on top for extra sweetness and indulgence.

How to Make Shanghai Butter Rice Cakes (Tteok) Recipe

Shanghai Butter Rice Cakes (Tteok) Recipe - Recipe Image

Step 1: Prepare and Whisk the Base

Start by preheating your oven to 200°C with the rack positioned in the center – this ensures even baking. Generously butter your madeleine or muffin pan so the cakes won’t stick. In a large bowl, whisk together the egg, sugar, condensed milk, and vanilla extract until everything is fully combined and the mixture looks smooth and slightly pale. This base is the flavor foundation, so whisk thoroughly to incorporate just enough air for a tender result.

Step 2: Temper the Eggs with Warm Milk and Butter

Heat the milk and butter gently in a small saucepan until steaming and just simmering – not boiling. This step is essential because it melds the fat and liquid together for a cohesive batter. Slowly drizzle the warm mixture into your egg mixture while whisking constantly. This careful tempering prevents the eggs from scrambling and ensures a silky smooth batter. Once combined, stir in the glutinous rice flour and tapioca starch until you have a uniform, smooth batter with no lumps.

Step 3: Strain and Fill the Pans

For the smoothest texture, pour your batter through a fine mesh sieve into a pitcher or bowl. This extra step removes any stubborn lumps and air bubbles. Carefully fill each madeleine mold about 90% full, so there’s room for the cakes to rise and develop a golden crust without spilling over.

Step 4: Bake to Golden Perfection

Place the pans in the preheated oven and bake at 200°C for 20 minutes. This initial high heat jumpstarts browning and caramelization. After 20 minutes, lower the oven to 180°C and bake for another 30 minutes or until the edges are a deep golden brown. This slower phase cooks the cakes through without drying them out, leaving you with a luscious chew inside and a beautifully crisp edge.

Step 5: Rest and Unmold

Once baked, remove the pans from the oven and let the cakes rest in the pan for 5 to 10 minutes. This resting period lets the steam settle and the butter firm up slightly, making unmolding easier and ensuring the cakes keep their perfect shape. Gently pop them out and prepare for your delicious first bite.

How to Serve Shanghai Butter Rice Cakes (Tteok) Recipe

Garnishes

These cakes are delightful on their own, but a drizzle of extra condensed milk can elevate their sweetness and add a gorgeous glossy finish. Feel free to sprinkle a pinch of toasted sesame seeds or a light dusting of powdered sugar to introduce a new texture or a visual pop. Fresh fruit or edible flowers also look stunning if you’re serving these as part of a more elegant spread.

Side Dishes

Shanghai Butter Rice Cakes pair wonderfully with light teas, especially jasmine or green tea, whose subtle notes balance the richness of the cakes. For a heartier pairing, enjoy them alongside fresh fruit salads or a cool yogurt parfait. These combinations help cleanse the palate and offer a refreshing contrast to the buttery chewiness.

Creative Ways to Present

Want to impress your guests with your Shanghai Butter Rice Cakes (Tteok) Recipe? Serve them in individual mini baskets lined with parchment paper or on sleek ceramic plates garnished with edible flowers. You can also layer them between thin sheets of rice paper for an innovative take on traditional snacks. For sharing, stack them with a little dollop of flavored cream or jam between each cake for a playful, layered dessert.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers from this Shanghai Butter Rice Cakes (Tteok) Recipe, store them in an airtight container at room temperature for up to two days. This short window keeps their chewy texture tender without becoming too dry or tough.

Freezing

To enjoy them later without losing quality, freeze the cakes by wrapping each one individually in plastic wrap and placing them in a freezer-safe container or bag. They’ll keep well for up to one month. When you want a treat, just thaw at room temperature or gently warm them back up.

Reheating

Reheat your butter rice cakes in a low oven (about 150°C) for 5–7 minutes to revive their soft texture and bring back the rich buttery aroma. Avoid microwaving if possible, as this can make them tough or rubbery. A quick stovetop steam with a cover also works wonders for restoring moistness without sacrificing chew.

FAQs

Can I use regular rice flour instead of glutinous rice flour?

Regular rice flour won’t provide the same chewy, stretchy texture that glutinous rice flour does. For authentic Shanghai Butter Rice Cakes (Tteok) Recipe results, it’s best to stick to glutinous rice flour.

Do these rice cakes taste very sweet?

They have a balanced sweetness thanks to the sugar and condensed milk, but it’s not overpowering. The buttery richness and subtle vanilla help mellow the sweetness to a comforting level.

Can I make these cakes dairy-free?

You can substitute dairy milk with a plant-based milk like almond or oat, and use dairy-free margarine instead of butter. The texture might be slightly different, but it can still yield tasty results.

What is the best pan to use for this recipe?

A madeleine pan or muffin pan works best for shaping these cakes into their classic shape and ensuring even baking, but any small individual molds can work as well.

How long do these cakes last once baked?

Eat them fresh for the best texture, but they keep well at room temperature for up to two days. Beyond that, they may dry out or harden, so store or freeze leftovers promptly.

Final Thoughts

This Shanghai Butter Rice Cakes (Tteok) Recipe is a charming fusion of classic flavors and textures that will quickly become one of your go-to treats. With its simple ingredients and straightforward steps, it invites you to enjoy something comforting yet special right at home. I can’t recommend it enough — give it a try and watch these chewy, buttery gems disappear faster than you expect!