\n@esyfilms <\/p>\n
This viral Shanghai Butter Tteok is the crispiest, chewiest air fryer recipe you need to try right now. – Shanghai butter tteok has been everywhere lately and once you make it yourself, you\u2019ll understand why. Crispy shell, chewy center, barely sweet on its own but dip it in condensed milk and it becomes something else entirely. Air fryer only, no fancy equipment needed. \ud83d\udccdIngredients: \u2022 2 eggs \u2022 200g milk (make sure it\u2019s not cold) \u2022 160g glutinous rice flour \u2022 30g tapioca powder \u2022 30g sugar \u2022 1g salt \u2022 A drop of vanilla extract \u2022 30g melted butter Instructions: 1. Whisk the eggs, then add the milk and combine. 2. Add glutinous rice flour, tapioca powder, sugar, salt, and vanilla extract. 3. Pour in the melted butter and mix until smooth. 4. Rub butter all over the mold and fill the mold to about 80% with the batter. 5. Air fry at 180\u00b0C for 20 minutes, flipping once halfway through. You get a crispy outer layer with a soft, chewy inside that\u2019s not overly sweet. Eat it as is or dip in condensed milk for extra indulgence. Definitely worth making. – #shanghaibutttertteok #sgfoodie #airfryerrecipes #glutinousrice #esyfilms<\/p>\n
\u266c Austin Powers Theme (Soul Bossa Nova) – N.Y. Jazz Orchestra<\/p>\n
\n@esyfilms<\/a> <\/p>\n This viral Shanghai Butter Tteok is the crispiest, chewiest air fryer recipe you need to try right now. – Shanghai butter tteok has been everywhere lately and once you make it yourself, you\u2019ll understand why. Crispy shell, chewy center, barely sweet on its own but dip it in condensed milk and it becomes something else entirely. Air fryer only, no fancy equipment needed. \ud83d\udccdIngredients: \u2022 2 eggs \u2022 200g milk (make sure it\u2019s not cold) \u2022 160g glutinous rice flour \u2022 30g tapioca powder \u2022 30g sugar \u2022 1g salt \u2022 A drop of vanilla extract \u2022 30g melted butter Instructions: 1. Whisk the eggs, then add the milk and combine. 2. Add glutinous rice flour, tapioca powder, sugar, salt, and vanilla extract. 3. Pour in the melted butter and mix until smooth. 4. Rub butter all over the mold and fill the mold to about 80% with the batter. 5. Air fry at 180\u00b0C for 20 minutes, flipping once halfway through. You get a crispy outer layer with a soft, chewy inside that\u2019s not overly sweet. Eat it as is or dip in condensed milk for extra indulgence. Definitely worth making. – #shanghaibutttertteok<\/a> #sgfoodie<\/a> #airfryerrecipes<\/a> #glutinousrice<\/a> #esyfilms<\/a><\/p>\n