Chapssal Tteok (Korean Sweet Rice Muffins)
Chewy, sweet, and nutty Korean rice muffins.
⏱️ 45 min🍽️ Serves 1
🔥 280 kcal💪 6g protein🍚 48g carbs🥑 7g fat🌾 2g fibreper serving
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servings
Ingredients
- 🍚200 g sweet glutinous rice flour
- granulated30 g sugar
- 🧂½ tsp salt
- 🥛200 ml milk
- 🥚1 egg
- 🧈30 g melted butter
- 🥄1 tsp baking powder
- 🫘50 g red beans (canned, rinsed)
- 🌰30 g walnuts, chopped
- ⚫1 tsp black sesame seeds
Pro tips
- For extra chewiness, you can steam the batter for 10-15 minutes before baking.
- Do not overmix the batter; a few lumps are fine and will result in a tender muffin.
- These muffins are best enjoyed warm, but can be stored in an airtight container at room temperature for up to 2 days.
- Feel free to customize with other add-ins like dried fruit, cheese, or other nuts.
Method
- 1Preheat oven to 180°C (350°F). Line a 6-cup muffin tin with paper liners or grease well.
- 2In a large bowl, whisk together the glutinous rice flour, sugar, salt, and baking powder.
- 3In a separate bowl, whisk the milk, egg, and melted butter until combined.
- 4Pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not overmix.
- 5Gently fold in the rinsed red beans and chopped walnuts.
- 6Divide the batter evenly among the muffin cups. Sprinkle the tops with black sesame seeds.
- 7Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- 8Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.