韓式脆皮牛油年糕 버터떡/ Butter Baked Rice Cake

最近超紅嘅焗牛油年糕，焗嘅時候成個廚房都係香濃嘅焦糖牛油香！

外皮金黃香脆，裡面煙韌似 mochi ，口感真係好正。

做法太簡單又好食，我 2 星期整咗 3 次！

試咗幾個唔同嘅食譜之後，

我自己最喜歡依家呢個比例：

💡 以糯米粉為主，完全唔加木薯粉 

💡 加入練奶，奶香更加突出。

用千代田模焗出嚟更加平均 ，烤出嚟嘅焦糖色更靚 

要招呼朋友但又冇時間整/唔叻整嘢，呢個手殘都整到！

影片 https://www.instagram.com/p/DbDrsLZFcvI/

Just mix and bake! 

The moment it comes out of the oven, the incredible caramelized butter aroma fills the kitchen . 

crispy on the outside,  chewy inside.

I’ve remade this so many times already because it’s so easy and everyone love it after trying. 

After testingdifferent recipes, I found my absolute favorite formula: 

💡 Stick mostly to glutinous rice flour (no need for tapioca starch) 

💡 Add a dash of condensed milk adds a subtle richness that enhances the flavor and gives it that beautiful golden caramel crust 💯.

 It’s perfect when you want a quick, delicious treat or as a treat to your guests.

材料： （12pc） 

無鹽牛油 30g（溶化） + 15g（室溫軟化，用於塗模） 

糯米粉 160g

雞蛋 1隻 （室溫）

牛奶 190ml

糖 50g ＋ 2 tbsp  克 灑上烤模 

練奶 2 tbsp 

鹽 1/4 tsp  

呍呢嗱香油 1/2 茶匙 

做法：

1. 預熱焗爐 200 度    
2. 牛油放入微波爐加熱1 分鐘/放入預熱中的焗爐至溶 
3. 雞蛋打發，加入牛奶、牛油  
4. 所有其餘材料加入，攪拌均勻後過篩
5. 模具抹上軟化的牛油，（抹厚一點焗出來更香脆!! ）；灑上薄薄一層的砂糖
6. 倒入麵糊至8-9分滿 
   
   
   
7. 放入焗爐，200° C 烘焗 5 分鐘，然後180°C 烘焗約 20-25 分鐘，至表面金黃、邊緣香脆
   
   
   

Tip： 焗的時間視乎模具大小，用牙籤拮中間冇黏上粉漿就得。

 Ingredients (10-12 pc)

• 30g unsalted butter, melted + 15g (softened) (to grease the mould) 
• 160g glutinous rice flour 
• 1 egg
• 190ml milk 
• 50g sugar + 2 tbsp sugar (for coating mould) 
• 2 tbsp condensed milk 
• ¼ tsp salt 
• ½ tsp vanilla extract 

Method

1. Preheat oven to 200°C.
2. Melt the 30g butter in the microwave, or place it in the preheating oven until fully melted.
3. Beat the egg, then whisk in the milk and melted butter.
4. Add glutinous rice flour, sugar, condensed milk, salt, and vanilla extract. Mix until smooth and lump-free.
5. Strain the batter for a smoother texture.
6. Generously grease the baking moulds with softened butter (a thicker coating creates a crispier crust), then lightly coat with sugar.
7. Fill the moulds about 80-90% full with batter.
8. Bake at  200’C. for 5 mins then 180°C for 20–25 minutes, until golden brown with crispy edges.
9. Removing from the moulds and let it cool a bit before serving.

💡 Tips

• Baking time may vary depending on the size of your moulds 
• The crust becomes crispier as the cakes cool 
• Can add coacoa , or matcha powder for different flavours 

#koreanviralrecipe #buttercake #baking #cookingwithcelia