Shanghai Butter Mochi
Butter Tteok
Ingredients
- 200ml milk
- 25g butter
- 1 egg
- 60g sugar
- vanilla extract
- 130g glutinous rice flour
- 15g tapioca flour
- 15g milk powder
- 3g salt
- softened butter, for greasing
Instructions
- In a small pot over medium heat, add in your milk and butter. Do not let the milk boil but heat the mixture enough until the butter melts.
- In a bowl, beat together the egg, sugar and vanilla. Then slowly, drizzle the milk/butter mixture into the egg mixture while whisking vigorously.
- Add the glutinous flour, tapioca flour, milk powder and salt into the egg mixture and whisk until well combined. Pass the mixture through a sieve to remove any lumps. Place the mixture inside the fridge.
- Pre-heat your oven to 180C/350F. Grease your pan with softened butter generously. Once the oven is pre-heated, pour the mixture into your greased pan 90% full. Bake for 35-40 minutes.
- Once baked, flip the butter mochi out of the pan and allow it to cool on a wire rack upside down to prevent sinking.