Sweet Pumpkin Rice Cup Tteok Muffins
Made Delightful Pumpkin Rice Cup Tteok Muffins
Create delicious cup tteok muffins using store-bought pumpkin rice flour mix, then top with sweet whipped cream for an extra special treat. These are perfect for kids’ snacks and celebrations.
Main Ingredients
- 400g store-bought pumpkin rice flour mix
- 140ml Makgeolli (Korean rice wine, for texture and fermentation)
- 230ml Milk (to adjust batter consistency)
- 1 cup Candied Chestnuts (adds sweetness and texture)
- 1/2 cup Mixed Nuts (for crunch and nutty flavor)
- Avocado Oil (for greasing muffin cups, use a neutral oil)
Cooking Instructions
Step 1
First, prepare your store-bought pumpkin rice flour mix. The subtle sweetness and aroma of pumpkin will enhance the overall flavor of your tteok.
Step 2
This step seems to describe preparing red bean paste. Soak the red beans, then boil them in water and discard the water. Add fresh water and boil until the beans are soft and mushy. Lower the heat, add sugar and salt, and mash the beans while evaporating the moisture to create a paste. (This red bean paste is an optional addition.)
Step 3
In a bowl, combine the pumpkin rice flour mix with 140ml of Makgeolli and 230ml of milk. Start mixing to form the batter. Makgeolli makes the tteok softer and chewier, also aiding in fermentation.
Step 4
Adjust the batter consistency so it’s thick but pourable – it should drop off a spoon in thick dollops without being too runny. A consistency that holds its shape is ideal. You can mix by hand or with a spatula.
Step 5
Once the batter is ready, fold in the candied chestnuts and mixed nuts. The sweetness of the chestnuts and the nuttiness of the nuts will enrich the texture of the tteok.
Step 6
Lightly grease the inside of your muffin cups with avocado oil. This prevents the tteok from sticking and makes for a clean removal after baking.
Step 7
Fill each muffin cup about 2/3 full with the batter. Be careful not to overfill, as the tteok will puff up during baking.
Step 8
Bake in a preheated oven at 170°C (340°F) for 20 to 30 minutes. The tteok is done when it’s golden brown and a skewer inserted into the center comes out clean. Baking time may vary depending on your oven.
Step 9
Here’s the mouth-watering appearance of the pumpkin rice cup tteok muffins, fresh from the oven. They boast a delightful texture – slightly chewy on the outside and moist on the inside.
Step 10
Let them cool slightly before serving. Topped with sweet whipped cream, these are absolutely delicious as a snack for kids or as a special dessert. The combination of pumpkin, chestnuts, and nuts is truly wonderful!
