Butter Tteok (Butter Rice Cookies)

Steps

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1. 1
   Warm the milk and melt the unsalted butter in it. Ensure the mixture is only barely warm, then set aside.
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2. 2
   Beat together two large eggs with sugar, salt, and vanilla extract until well combined.
   ▶ ≈0:22
3. 3
   Pour the warm butter and milk mixture into the egg mixture and gently fold together.
   ▶ ≈0:37
4. 4
   Combine glutinous rice flour and tapioca starch. This combination of flours is essential for achieving the correct texture with a chewy interior and crispy exterior.
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5. 5
   Gently sift the flour mixture and add it in stages to the wet ingredients. If lumps form, press them through a sieve to ensure a smooth batter.
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6. 6
   Grease the baking moulds with softened butter. The butter should be soft but not melted to prevent it from becoming oily. Soften it in a warm spot before use.
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7. 7
   Fill the moulds about 3/4 to 70% full, as the batter will rise during baking.
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8. 8
   Preheat the air fryer to 170°C or a conventional oven to 180°C. Preheating is essential for even cooking.
   ▶ ≈2:09
9. 9
   Bake in the preheated air fryer or oven until the exterior is crispy and caramelized while the interior remains soft and chewy.
   ▶ ≈2:35
10. 10
    Remove from the moulds once cooled slightly. Enjoy warm, optionally with maple syrup, condensed milk, or on their own.
    ▶ ≈2:48