After the Dujjonku (Dubai chewy cookie) craze, broadcaster Kang Ho-dong’s on-air moment making and digging into bomtong bibimbap exploded across social media. Now, a Chinese dessert called butter tteok has become the latest foodie obsession.
These days, social platforms are awash with recipe videos of people making butter tteok at home, along with quick reviews from dessert cafés.
Butter tteok traces its roots to a Shanghai dessert called huangyou nian gao. It’s prized for its contrast of textures — a crisp, golden exterior and a chewy, glutinous interior: crunchy on the outside, satisfyingly sticky on the inside.
The recipe is surprisingly simple.
Start by melting 50g of butter, then stir in 200g of milk and let the mixture cool until lukewarm. In a mixing bowl, beat one egg with 50g of sugar, 1g of salt, and a splash of vanilla extract (or vanilla flavoring). Gradually whisk the milk-and-butter into the egg mixture until smooth — this forms the basic batter.
Next, sift 150g of dry glutinous rice flour and 20g of tapioca starch to remove lumps, then fold them into the batter. The batter should be pourable; if it’s too thick, add a bit more milk to reach the right consistency. Finally, butter a loaf pan, pour in the batter, and bake in a preheated oven at 180°C for roughly 30 minutes.
© Dailian Co., Ltd. Unauthorized reproduction and redistribution prohibited.
