# Shanghai Butter Mochi: The Crispy, Chewy Wonder
If you love soft, chewy desserts, Shanghai butter mochi is one you won’t want to overlook. Renowned for its pleasing texture, this dessert features a soft and chewy center encased in a crispy, golden-brown shell. With its subtly sweet flavor, it shines among numerous Asian desserts and is remarkably simple to prepare, even for those with limited baking skills. Additionally, it is inherently gluten-free!
## What is Shanghai Butter Mochi?
Shanghai butter mochi, also known as butter tteok, is a trendy baked delicacy that hails from Korea. It has surged in popularity across social media platforms, particularly in early 2026. The main ingredients consist of glutinous rice flour, butter, milk, and eggs, which are mixed and baked in individual containers. This dessert closely resembles Hawaiian butter mochi but offers a notably crispier texture. It also bears some resemblance to French canelé, characterized by a crunchy outer layer and a soft interior.
## How to Prepare Shanghai Butter Mochi
### Ingredients
– **Butter**: Key for creating that crispy, golden crust.
– **Sugar**: Regular granulated sugar contributes sweetness and supports caramelization.
– **Egg**: Adds richness and helps the mochi rise.
– **Vanilla**: Infuses a warm, rounded flavor.
– **Milk**: Whole milk is preferred due to its higher fat content, but any variety or substitute will work.
– **Glutinous Rice Flour (Mochiko Flour)**: This essential ingredient provides the mochi with its chewy consistency. It is naturally gluten-free.
### Instructions
1. **Prepare the Pan**: Generously grease a muffin pan or another pan with small cavities. Optionally, add a touch of sugar to the pan to create a crunchy surface.
2. **Melt Butter and Milk**: In a small saucepan, heat the milk and butter over low heat, stirring until the butter is completely melted. Do not bring it to a boil.
3. **Mix Eggs and Sugar**: In a separate bowl, beat together the egg, sugar, and vanilla until light and airy.
4. **Combine Mixtures**: Slowly whisk in the melted milk and butter mixture.
5. **Add Flours**: Incorporate the glutinous rice flour and tapioca flour, ensuring there are no lumps.
6. **Strain the Batter**: For a silkier texture, strain the batter through a fine mesh sieve (optional).
7. **Pour and Bake**: Distribute the batter evenly into the prepared molds and bake until golden and crispy.
8. **Cool**: Remove from the oven, allow to cool in the pan for a few minutes, then transfer to a wire rack. The mochi will become crispier as it cools.
## Storing and Recrisping Butter Mochi
If you have leftovers, let the mochi cool completely before storing them in an airtight container. They can be stored for a few days but will lose their crispiness over time. To recrisp, lightly toast them in a toaster oven at 350°F for 4-5 minutes or air-fry for 1-3 minutes, keeping a close watch to avoid burning.
## Nutrition Facts
Each serving (1 mochi) contains approximately:
– **Calories**: 90
– **Fat**: 2.2g (3% Daily Value)
– **Saturated Fat**: 1.1g (7% Daily Value)
– **Cholesterol**: 28mg (9% Daily Value)
– **Sodium**: 27mg (1% Daily Value)
– **Carbohydrates**: 12.6g (4% Daily Value)
– **Protein**: 1.7g (3% Daily Value)
*Percent Daily Values are based on a 2000 calorie diet.*
## Conclusion
Shanghai butter mochi is a delightful dessert that merges crispy edges with a chewy center, making it an ideal snack for any occasion. Whether you are an experienced baker or a beginner in the kitchen, this recipe is straightforward and gratifying. Enjoy crafting these delicious butter rice cakes and relish the scrumptious results!