You’ve probably seen butter tteok, or Shanghai butter mochi, taking over social media lately. If you haven’t tried it yet, you’re in for a treat.
The flavor is simple – buttery, lightly sweet, and finished with a hint of vanilla.
But it’s really the texture that has everyone obsessed, myself included. The outside is crisp, buttery, and caramelized, while the center is soft, chewy, and almost stretchy. It’s very similar to Hawaiian butter mochi, but baking it in individual molds gives you way more of those crispy edges.
The good news is, it’s incredibly easy to make. No special techniques needed. If you can whisk a batter, you can make butter tteok.
What Is Butter Tteok?
Butter tteok is a baked rice cake that’s crispy on the outside and soft, chewy, and almost mochi-like in the middle. That chewy texture comes from glutinous rice flour, which gives it the same pleasantly chewy bite you’ll find in mochi.
You might also see it called Shanghai Butter Mochi, as it became popular in bakeries around Shanghai before it exploded across social media in South Korea, where it became known as butter tteok.
Ingredients You’ll Need
- Butter. It gives the butter tteok its rich, buttery flavor. Don’t forget to generously butter the mold too. That’s what helps create those crisp, golden edges.
- Glutinous rice flour and tapioca starch. Some butter tteok recipes use only glutinous rice flour, and that’s fine, but adding tapioca starch gives it and even better texture. The glutinous rice flour creates that signature chew, while the tapioca starch makes it a little softer and stretchier.
- Whole milk. I recommend using whole milk here. The extra fat gives the butter tteok a richer flavor and a softer, creamier center.
- Sugar
- Egg
- Vanilla
- Salt
How to Make Butter Tteok
1. Butter the Pan
Generously grease a madeleine pan with butter, making sure to coat each cavity well.
The butter doesn’t just keep the butter tteok from sticking. As it bakes, it helps create the signature crisp, golden, caramelized edges.
2. Melt the Butter in Milk
Add the milk and butter to a small saucepan. Heat over low, stirring occasionally, just until the butter has completely melted. Do not let the mixture boil. Remove from the heat.
3. Whisk the Wet Ingredients
In a large bowl, whisk together the egg, sugar, salt, and vanilla extract until the sugar has mostly dissolved. Slowly pour in the warm milk and butter mixture while whisking continuously until smooth.
4. Add the Dry Ingredients
Add the glutinous rice flour and tapioca starch. Whisk until the batter is completely smooth and no dry pockets remain.
5. Strain and Rest the Batter
Pour the batter through a fine-mesh sieve into a clean bowl or large measuring cup. Let the batter rest for 5 to 10 minutes.
Resting gives the glutinous rice flour and tapioca starch time to fully hydrate, creating a more even crumb and a chewier texture.
6. Bake
Preheat the oven to 350°F. Fill each cavity of the prepared madeleine pan about three-quarters full.
Bake for 40 minutes, or until the tops are deep golden brown and the edges are crisp.
7. Cool and Serve
Let the butter tteok cool in the pan for 5 to 10 minutes, then transfer to a wire rack to cool. Serve and enjoy!
Tips for the Best Butter Tteok
- Use a metal mold. Metal conducts heat better than silicone, helping create the crisp, caramelized crust that makes butter tteok so irresistible. You can use any mold shape you like. I especially love a scalloped madeleine pan because it gives each piece a pretty, elegant look.
- Generously butter the mold. It’s not just for easy release. As it bakes, the butter helps the edges become crisp, deeply golden, and caramelized.
- Don’t let the milk boil. Heat the milk and butter just until the butter melts. Boiling may partially cook the egg when combined.
- Strain the batter. Passing the batter through a fine-mesh sieve removes any lumps of flour or starch, giving you a silky-smooth batter and a more even crumb.
- Let the batter rest. Resting it for 5 to 10 minutes gives the glutinous rice flour and tapioca starch time to hydrate. The batter becomes smoother, and the finished butter tteok bakes up with a better chewy texture.
- Serving suggestions: I love butter tteok just as it is, but if you like it sweeter, drizzle it with sweetened condensed milk. Or, for an extra-special treat, top it with ice cream. The warm, crispy butter tteok and cold, creamy ice cream are hard to beat.
Butter Tteok Variations
- Mix-ins: Fold in mini chocolate chips, black sesame seeds, or shredded coconut.
- Citrus: Add lemon or orange zest for a bright, fresh flavor.
- Extracts: Swap the vanilla for almond or ube extract.
- Flavorings: Whisk 1 to 2 teaspoons of matcha or cocoa powder into the dry ingredients, reducing the glutinous rice flour by the same amount.
How to Store Butter Tteok
To Store: Let the butter tteok cool completely, then transfer them to an airtight container. Store at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To Reheat: Reheat in a 350°F air fryer for 3 to 5 minutes until warmed through and crisp again.
More Must-Try Dessert Recipes
Matcha White Chocolate Chip Cookies
Butter Tteok (Shanghai Butter Mochi)
Ingredients
- 130 grams glutinous rice flour
- 30 grams tapioca starch
- 60 grams granulated sugar
- ½ teaspoon fine salt
- 1 large egg room temperature
- 200 grams whole milk
- 55 g unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Generously grease a madeleine pan with butter, making sure to coat each cavity well.
- Add the milk and butter to a small saucepan. Heat over low, stirring occasionally, just until the butter has completely melted. Do not let the mixture boil. Remove from heat.
- In a large bowl, whisk together the egg, sugar, salt, and vanilla extract until the sugar has mostly dissolved. Slowly pour in the warm milk and butter mixture while whisking continuously until smooth.
- Add the glutinous rice flour and tapioca starch. Whisk until the batter is completely smooth and no dry pockets remain.
- Pour the batter through a fine-mesh sieve into a clean bowl or large measuring cup. Let the batter rest for 5 to 10 minutes.
- Preheat oven to 365°F. Fill each cavity of the prepared madeleine pan about three-quarters full. Bake for 35-40 minutes, or until the tops are deep golden brown and the edges are crisp.
- Let the butter tteok cool in the pan for about 5 to 10 minutes, then transfer to a wire rack to cool. Serve and enjoy!
