Butter Tteok (Shanghai Buttermochi)

Ingredients

• 200g milk
• 25g unsalted butter
• 1 egg
• 50g sugar (the creator uses 40g for less sweet)
• 1 teaspoon vanilla extract
• 130g glutinous rice flour
• 15g tapioca starch (or substitute more glutinous rice flour)

Directions

• Heat the milk and butter over medium heat until melted (don't boil), stirring constantly.
• In a bowl, whisk the egg, sugar, and vanilla. Slowly pour in the warm milk mixture.
• Sift in the dry ingredients and mix until smooth.
• Butter your mold well and fill about 3/4 full.
• Bake at 180°C (350°F) for 35 to 40 minutes until golden.

Gluten free. Best eaten fresh from the oven; the creator pairs it with a miso caramel whipped cream. From Kristi A on Instagram.