Eggless Butter Tteok (Mochi)
Flaky and crispy on the outside, chewy and buttery on the inside: butter mochi is one of those desserts I genuinely can’t believe I waited so long to make. It’s ridiculously easy and tastes so so good ♡
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Eggless Butter Tteok (Mochi)
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servings
10-12
prep time
10 min
cook time
25 min
Ingredients
- 3/4 cup (180 g) milk, warm
- 2 tbsp (40 g) condensed milk
- 1/3 cup (80 g) salted butter, melted
- 2 tbsp (30 g) yogurt
- 1/4 cup (50 g) monk fruit sweetener (or 70 g sugar)
- 1 tsp vanilla extract
- 3/4 cup (100 g) glutinous rice flour
- 3 tbsp (24 g) tapioca starch
- pinch of salt
Equipment
Instructions:
- In a saucepan, warm milk over low heat till it is just warm and not too hot.
- Transfer the warm milk to a large bowl. Add condensed milk, melted butter (or add butter to warm milk and let it melt over low heat), yogurt, sweetener and vanilla extract. Whisk till the mixture is smooth and well combined.
- Add glutinous rice flour, tapioca starch and a pinch of salt. Whisk to get a smooth, lump free batter. Strain the batter once through a fine mesh sieve to ensure it is completely smooth. The batter should be pourable with a thin consistency, not thick.
- Generously grease a muffin tray or madeleine tray with butter. Divide the batter evenly between the cavities.
- Bake at 190°C for 23–27 minutes or until the tops are deep golden brown and the centres are just set or airfry at 180°C for 13–17 minutes.
- Let the mochi cool in the tray for a few minutes before removing them, let them cool completely for the exterior to crisp up and enjoyy!
Recipe Video
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