Delicious Ang-Butter Rice Cakes (Ang-Butter Tteok)
Crafting the Perfect Ang-Butter Tteok: Chewy Rice Cakes Filled with a Heavenly Blend of Butter and Red Bean Paste!
Today, we’re making Ang-Butter Tteok, a combination that’s simply irresistible! Imagine chewy, satisfying rice cakes generously filled with sweet red bean paste and rich, creamy butter. It’s a classic pairing that’s guaranteed to please everyone. Let’s get started on this delightful treat!
Main Ingredients
- 4 Tteokbokki rice cakes (tteok) (approx. 20cm / 7.8 inches long each)
- 1/2 cup red bean paste (about 50g, using a Korean paper cup as a measure)
- 30g walnuts
- 200g unsalted butter
- 2 Tbsp sugar
Cooking Instructions
Step 1
First, let’s prepare the red bean paste, the star of our Ang-Butter Tteok. Thoroughly wash the red beans and then drain them well using a sieve.
Step 2
To remove any bitterness or impurities from the beans, place the washed 1/2 cup of red beans in a pot with 2 cups of water. Bring it to a boil once, then discard the water. This step ensures a cleaner, more refined flavor for your red bean paste.
Step 3
Now, it’s time to cook the beans until tender. Transfer the drained beans back into a pressure cooker, add 2 cups of fresh water, and cook using the ‘steam’ function for 50 minutes. Using a pressure cooker will make the beans incredibly soft and ready for mashing.
Step 4
Once the beans are well-cooked and soft, transfer them to a saucepan. Add 100ml of water and 2 tablespoons of sugar. Using a spatula or a masher, gently mash the beans while simmering over medium-low heat. If you prefer some texture, you don’t need to mash them completely smooth.
Step 5
Continue to cook and stir the red bean mixture until it thickens to a consistency where it holds its shape and doesn’t easily flow. When you lift the spatula, the paste should break off cleanly. This ‘thickened’ consistency is key to prevent the filling from leaking out. Don’t worry if a few bean pieces remain; it adds character!
Step 6
To enhance the texture and add a delightful nutty flavor, mix in 30g of finely crushed walnuts into the prepared red bean paste. These crunchy bits will provide a wonderful contrast with every bite.
Step 7
Next, prepare the butter. Cut the cold unsalted butter into strips that are appropriately sized to fit inside the rice cakes. It’s best to cut the butter while it’s still firm, as overly softened butter can be difficult to handle.
Step 8
Cut the chewy rice cakes (tteok) into segments, about 4cm (1.5 inches) long. To make it easier to fill, slice each rice cake segment in half lengthwise, creating a flatter surface and a pocket for the filling. This allows for a generous amount of red bean paste and butter.
Step 9
Heat a non-stick pan over low heat (no oil needed). Lightly grill the cut rice cake pieces on both sides until they are slightly golden and develop a pleasant chewy texture. Be careful not to overcook, as they can become too hard.
Step 10
On one of the lightly grilled rice cake halves, generously spoon a portion of the red bean paste mixture.
Step 11
Place a slice of the prepared butter on top of the red bean paste. The butter will melt beautifully, mingling with the sweet filling.
Step 12
Finally, place the other half of the rice cake on top to close the Ang-Butter Tteok. Gently press down with a skewer or toothpick to secure the layers and prevent the filling from escaping. Your delicious homemade Ang-Butter Tteok is now ready! Enjoy it warm for the ultimate chewy and creamy experience.
