Korean Bakery-Style Baked Butter Tteok (12 Pieces)

Preheat a conventional oven to 190°C or fan oven to 170°C; grease 12 mini-loaf cavities with 25 g butter.

Warm 120 g butter and 200 mL milk over low heat until melted and let cool until lukewarm.

Mix 200 g glutinous rice flour, 50 g tapioca flour, 95 g sugar and 1/4 tsp salt.

Whisk 40 g condensed milk, 1 egg and 1/2 tsp vanilla into the milk mixture; combine with dry ingredients until smooth.

Fill cavities three-quarters full and bake about 35 minutes until golden and no raw liquid batter remains in the center.

Cool in the pan 2–3 minutes, then on a rack for 15–20 minutes before eating.