My Korean Kitchen · by Sue Pressey
Butter Tteok (Butter Rice Cake) - Golden Crust, Chewy Center
NUTRITION · PER SERVING65M COOK
CAL 11%·PRO 5%
CARBS 28G50% OF CAL
0G FIBER0G ADDED0G INTRINSIC17G OTHER11G TOTAL SUGAR
FAT 11G46% OF CAL
7G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Korean-inspired butter rice cake with a golden crust and chewy center enriched with butter and condensed milk. Sweet and rich, best enjoyed as an afternoon snack with coffee or milk.
dessertkoreanbaked good🥄 saucepan🔥 ovengluten freevegetarian
View the full recipe on My Korean Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 120 g salted butter ((4.2 oz))
- 200 ml milk ((6.8 fl oz))
- 200 g glutinous rice flour ((7 oz), (about 1 1/2 cups + 2 Tbsp))
- 50 g tapioca flour ((1.8 oz), (about 5 Tbsp))
- 95 g granulated sugar ((3.4 oz), (about 6.5 Tbsp))
- 1/4 tsp fine salt
- 40 g sweetened condensed milk ((1.4 oz), (2 Tbsp))
- 1 egg
- 1/2 tsp vanilla extract
- 25 g salted butter ((0.7 oz), softened)
At a glance
PER SERVING · TIME 65M
CAL 11%·PRO 5%
CARBS 28G50% OF CAL
0G FIBER0G ADDED0G INTRINSIC17G OTHER11G TOTAL SUGAR
FAT 11G46% OF CAL
7G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 146mg
- Total sugar
- 11g
- Added sugar
- ≥8g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 35mg
- Calcium
- 39mg
- Iron
- 0.14mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 146MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.