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Crispy Shanghai Butter Mochi

A stack of golden brown, pan-fried Crispy Shanghai Butter Mochi squares with a shiny, caramelized exterior.
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A recipe for making mochi with a rich butter flavor, featuring a distinct crispy exterior and a chewy interior, inspired by Shanghai dessert styles.

Ingredients

Scale
  • 1 cup glutinous rice flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup whole milk
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup granulated sugar, for coating
  • 2 tablespoons unsalted butter, for frying

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line an 8×8 inch baking pan with parchment paper, leaving an overhang.
  2. In a large bowl, whisk together the glutinous rice flour, 1/2 cup sugar, baking powder, and salt.
  3. In a separate bowl, whisk together the melted butter, milk, eggs, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Whisk until the batter is smooth. Do not overmix.
  5. Pour the batter into the prepared baking pan.
  6. Bake for 30 to 35 minutes, or until the edges are set and a toothpick inserted near the center comes out mostly clean. The top should be lightly golden.
  7. Let the mochi cool completely in the pan on a wire rack. This is important for texture.
  8. Once cool, lift the mochi out using the parchment paper overhang. Cut the mochi into 16 squares.
  9. In a large non-stick skillet, melt the 2 tablespoons of butter over medium heat.
  10. Place the mochi squares in the hot butter, ensuring not to overcrowd the pan.
  11. Lightly coat the top side of each square with the remaining 1/4 cup of sugar.
  12. Fry the mochi, sugar-side down, for 2 to 3 minutes until the sugar caramelizes and forms a crisp, golden-brown crust.
  13. Flip the mochi and cook the other side for 1 to 2 minutes until lightly browned.
  14. Remove from the pan and serve immediately while the exterior is crispy.

Notes

  • For the crispiest result, ensure the mochi is completely cool before cutting and frying.
  • Use high-quality butter for the best flavor in this rich dessert.
  • If you prefer a slightly softer crust, reduce the frying time slightly.

Nutrition

Find it online: https://sundayflavor.com/crispy-shanghai-butter-mochi-recipe/