This Viral Korean Mochi Is Crispy and Chewy and My New Baking Obsession

Cute crispy mochi made from bear mold

dear friend,

I am always on the hunt for new and fun viral recipes that actually work well in my kitchen, so imagine my delight when I made the viral Korean crispy butter mochi, also known as Shanghai butter tteok in just one go in my kitchen? After easily blending all the ingredients together in my trusty blender, I baked the batter in greased molds and in less than an hour, out came these crispy and delicious butter mochi cookie-like treats!

They’re gluten-free and not too sweet, and the big win here is the combination of both crispy and chewy textures. A loud cronch from the initial bite reveals the soft and tender interior, so chewy and delightful!

And the buttery flavor, that’s hard to beat, fam! I truly hope you try this recipe! Please see the video below for the steps, along with the printable recipe. Happy baking as always!
xoxoxo,

Kat Lieu

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The best crispy butter mochi or the viral Korean butter tteok recipe is made with just 6 ingredients

Yield 12 to 16 (depending on your mold size)

Author Kat Lieu

Prep time

10 Min

Cook time

35 Min

Total time

45 Min

Shio pan, or the viral salt bread, has a new rival: the Korean crispy tteok or crispy butter mochi!

These little gluten-free mochi cakes are the kind of snack that’s dangerously easy to make. Just blend the batter, grease a pan, and bake. The edges turn golden and crisp while the centers stay chewy and bouncy, thanks to the glutinous rice flour and tapioca starch. I like adding a little miso for depth (what's new?), as it makes the sweetness of these not-too-sweet treats taste rounder and more interesting.

Using metal molds helps create those irresistible crispy bottoms. Silicone molds work too. If you're using a shallow madeleine mold, just note that your tteok might come out thinner and flatter, but very crispy,

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Ingredients

• ¾ cup + 1 tablespoon (200 g) milk or coconut milk
• 1 large egg
• 2 tablespoons melted unsalted butter
• ¼ cup (50 g) granulated sugar
• 1 cup (130 g) Mochiko or glutinous rice flour
• 2 tablespoons (16 g) tapioca starch
• 1 teaspoon miso paste, or a pinch of salt (optional)
• A splash of Japanese whisky for flavor (optional)
• Salted or unsalted butter, for greasing the pan

Instructions

1. Preheat the oven to 350°F (180°C) with a rack in the center. Generously grease the molds of your pan with softened butter—I suggest a metal pan with deeper molds in fun shapes, like chestnuts or teddy bears. For thinner, crispier tteok, use a madeleine pan. Don’t use melted butter here; you want to see the white streaks of softened butter coating the molds.
2. Add the milk or coconut milk, egg, melted butter, sugar, glutinous rice flour, tapioca starch, and, if using, miso (or salt) and Japanese whisky to a blender. If you’re adding flavor extracts or powders, include them now. Blend until smooth and well combined. Alternatively, you can mix the batter by hand: start by whisking the wet ingredients together, then add the dry ingredients and whisk until smooth.
3. Pour the batter into the greased molds, filling each about 80 to 90 percent full. For thicker, chewier tteok, add more batter; for thinner, crispier, cookie-like tteok, use less.
4. Bake for about 35 minutes, until the tops are golden brown and the bottoms are crispy. For extra crispiness, flip the tteok halfway through baking and brush the tops lightly with more butter.
5. Remove from the oven, transfer to a wire rack, and enjoy warm.

Notes

To make these vegan, substitute the egg with 50 grams of silken tofu, ripe banana, apple sauce, or a flaxseed egg, and substitute the butter with neutral oil or vegan butter.

You can change the flavor and colors of these easily by mixing a colorful extract, such as ube or pandan, into the batter. A tablespoon of black sesame paste would give these a black sesame flavor.

Recommended Products

108 Asian Cookies

Silpat Perfect Cookie Non-Stick Silicone Baking Mat, 11-5/8

Vitamix Blender

Mochiko Rice Flour

Modern Asian Baking at Home Cookbook

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