Butter Tteok with Miso Caramel Dip

Written By Kristi Andono

English Recipe

INGREDIENTS

For the Butter Tteok:

  • 200g milk

  • 25g unsalted butter

  • 1 egg

  • 50g sugar (i only used 40gr because i’m not into sweets)

  • 1 tsp vanilla extract

  • 130g glutinous rice flour

  • 15g tapioca starch (or sub with more glutinous rice flour)

For the Miso Caramel Dip:

  • 100g sugar

  • 25gr butter

  • 60ml heavy cream (room temp)

  • 1 tbsp white miso

  • 200gr whipping cream

INSTRUCTIONS

  1. Heat milk + butter over medium heat until melted (don’t boil). Keep stirring

  2. In a bowl, whisk egg, sugar, and vanilla. Slowly pour in warm milk mixture.

  3. Sift the dry ingredients, mix until smooth.

  4. Butter your mold well and fill ~¾ full.

  5. Bake at 180°C for 35–40 mins until golden.

For the Miso Caramel Dip:

  • Melt sugar on low heat until amber (don’t stir, just swirl).

  • Add butter.

  • Add room temp cream, stir until smooth.

  • Add miso, mix well. Let it cool (important)

  • Whip cream to medium–stiff peaks.

  • Take a bit of the miso caramel and mix it into the whipped cream mixture.

  • Gently fold back into the rest. Don’t overmix, keep some swirls.

TIPS

  • This is just a rough guide. The caramel will take some time to brown. Just be patient and keep it on low heat. It’s very important to temp the caramel into the whipped cream before pouring everything in.

Resep Bahasa Indonesia

INGREDIENTS

Bahan Butter Tteok:

• 200g susu
• 25g mentega tawar
• 1 telur
• 50g gula
• 1 sdt vanilla extract
• 130g tepung ketan
• 15g tepung tapioka (atau ganti tepung ketan)

For the Miso Caramel Dip:

  • 100g sugar

  • 25gr butter

  • 60ml heavy cream (room temp)

  • 1 tbsp white miso

  • 200gr whipping cream

CARA MEMBUAT

Butter Tteok:

1. Panaskan susu + mentega sampai leleh (jangan sampai mendidih).
2. Kocok telur, gula, dan vanilla, lalu tuang campuran susu perlahan.
3. Masukkan bahan kering, aduk rata, lalu saring.
4. Olesi loyang dengan mentega, tuang adonan ±¾ penuh.
5. Panggang 180°C selama 35–40 menit sampai golden.

Miso Caramel Dip:

• Lelehkan gula dengan api kecil sampai warna kecoklatan (jangan diaduk, cukup digoyang).
• Tambahkan butter.
• Tuang heavy cream, aduk sampai halus.
• Tambahkan miso, aduk rata. Diamkan sampai tidak panas.

• Kocok whipped cream sampai mengental dan bisa membentuk puncak.
• Ambil sedikit miso caramel, campur ke whipped cream.
• Lalu aduk lipat perlahan ke sisa cream. Jangan terlalu lama diaduk, biarkan ada motif swirl.

Kristi Andono
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