Crispy Chewy Shanghai Butter Rice Cake 🧈💛 | Easy Home Cafe Recipe

Name: Crispy Chewy Shanghai Butter Rice Cake 🧈💛 | Easy Home Cafe Recipe
Total time: 2400 s
Yield: 24 ea
Cuisine: American
Ingredients: 1 Egg; 60 g Sugar; 2 g Salt; 20 g Condensed milk; 1 tsp (5 g) Vanilla extract; 280 ml Milk; 50 g Unsalted butter; 115 g Dry glutinous rice flour; 85 g Tapioca starch; Maldon salt; Unrefined sugar

AllDay Meal @alldaymeal

A cozy little bake to slow down your afternoon

Crispy on the outside, irresistibly chewy on the inside — meet Butter Tteok! Brushed with butter and sprinkled with unrefined sugar and Maldon salt, it's the perfect sweet-and-salty treat for your home cafe. Pair it with an americano or a cup of black tea and enjoy a cozy moment at the table.

https://www.youtube.com/watch?very=3e0mKzZ5rvw&list=PLXCBnrTAStLSEpZkLY8idjC9cYXzB5mI6

A cozy little bake to slow down your afternoon

https://www.youtube.com/watch?very=3e0mKzZ5rvw&list=PLXCBnrTAStLSEpZkLY8idjC9cYXzB5mI6

AllDay Meal @alldaymeal

A cozy little bake to slow down your afternoon

https://www.youtube.com/watch?very=3e0mKzZ5rvw&list=PLXCBnrTAStLSEpZkLY8idjC9cYXzB5mI6

A cozy little bake to slow down your afternoon

https://www.youtube.com/watch?very=3e0mKzZ5rvw&list=PLXCBnrTAStLSEpZkLY8idjC9cYXzB5mI6

Saved

Ingredients

Prep 10 min, about 30 min per baking batch

24 ea

1Egg
60 gSugar
2 gSalt
20 gCondensed milk
1 tsp (5 g)Vanilla extract
280 mlMilk
50 gUnsalted butter
115 gDry glutinous rice flour
85 gTapioca starch
for coating the baking molds
Maldon salt
Unrefined sugar

Saved

Steps

Prep 10 min, about 30 min per baking batch

1

Prepare the ingredients
2

Generously brush the baking molds with butter, sprinkle with unrefined sugar, and store in the fridge.
3

Heat the butter and milk in the microwave in 20-second intervals until the butter melts (about 30°C).
4

Make the batter
5

Mix the egg and sugar, then add the salt, condensed milk, and vanilla extract and mix.
6

Combine the melted milk and melted butter, then mix into the egg mixture.
7

Sift in the glutinous rice flour and tapioca starch, and whisk evenly into the batter.
8

Rest at room temperature for 20 minutes.
9

Bake
10

While the batter rests, preheat the oven to 200°C for 15 minutes.
11

Fill the baking molds about 90% full.
12

Bake in the oven at 180°C for 20 minutes, then at 200°C for 10 minutes.
13

Take out immediately and flip onto a cooling rack to cool slightly.
14

✔️ Tips
1. Let the eggs lose their chill at room temperature for 30 minutes so they mix well with the butter.
2. Use 100% dry glutinous rice flour.
3. The tapioca starch is essential for that chewy, cheese-chapssaltteok-like texture.
15

4. Resting the batter at room temperature lets the starch absorb moisture, making the inside even chewier once baked.
5. Brushing the molds generously with butter gives a crispy outside and a chewy inside.
6. Sprinkling with unrefined sugar before baking makes the outside crispier and sweeter.
7. Adjust the time according to your oven.