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Shanghai Butter Rice Cakes (Tteok) Recipe

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3.9 from 84 reviews

Shanghai Butter Rice Cakes (Tteok) are delicate, chewy, and buttery treats with a subtle sweetness and a golden crust. Baked in a madeleine or muffin pan, these Asian-inspired rice cakes combine glutinous rice flour and tapioca starch for the perfect texture, enhanced by the rich flavors of butter, condensed milk, and vanilla. Enjoy them warm or at room temperature, optionally drizzled with extra condensed milk for added sweetness.

  • Total Time: 1 hour 5 minutes
  • Yield: 9 servings

Ingredients

Pan Preparation

  • Butter for greasing

Wet Ingredients

  • 1 egg
  • 90g sugar
  • 40g condensed milk
  • 1 tsp vanilla extract
  • 200g milk
  • 80g butter

Dry Ingredients

  • 110g glutinous rice flour
  • 60g tapioca starch

Optional

  • Condensed milk, for serving

Instructions

  1. Prepare the oven and pan: Preheat your oven to 200°C (390°F), positioning the rack in the center. Generously grease a madeleine or muffin pan with plenty of butter to prevent sticking and add richness.
  2. Mix wet ingredients: In a large bowl, whisk together the egg, sugar, condensed milk, and vanilla extract until smooth and well combined.
  3. Heat milk and butter: In a small saucepan, heat the milk and butter until it’s steaming and just starting to simmer. Do not let it boil.
  4. Temper the eggs: Slowly drizzle the hot milk and butter mixture into the egg mixture while continuously whisking to prevent the eggs from scrambling. Add the liquid gradually until fully incorporated.
  5. Add dry ingredients and mix batter: Incorporate the glutinous rice flour and tapioca starch into the wet mixture, stirring until you achieve a smooth, lump-free batter.
  6. Strain the batter: Pour the batter through a fine mesh sieve into a pitcher to ensure a silky texture and remove any lumps.
  7. Fill the molds: Carefully pour the batter into each madeleine mold or muffin cup, filling them about 90% full to allow space for rising during baking.
  8. Bake the cakes: Place the pan in the oven and bake at 200°C for 20 minutes. Then reduce the oven temperature to 180°C (356°F) and bake for an additional 30 minutes, or until the edges turn a deep golden brown.
  9. Rest and unmold: Remove the pan from the oven and let the cakes rest for 5 to 10 minutes to set. Gently unmold the cakes while still warm.
  10. Serve: Serve the Shanghai Butter Rice Cakes warm or at room temperature, optionally drizzled with extra condensed milk for added sweetness and moisture.

Notes

  • Use a madeleine or muffin pan to create the traditional shape and texture of these rice cakes.
  • Tempering the egg mixture is essential to avoid scrambled eggs in the batter.
  • Straining the batter ensures a smooth, silky texture in the final cakes.
  • If you prefer a more pronounced sweetness, drizzle additional condensed milk on top before serving.
  • Consume on the day of baking for best texture; store leftovers in an airtight container and reheat gently.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: Chinese

Find it online: https://allyumcooks.com/shanghai-butter-rice-cakes-tteok-recipe/