Butter Mochi

Butter tteok with deeply golden, crunchy edges and a light, custardy, chewy centre.

Makes:8pieces
Prep:20 minCook:30 minTotal:50 min

Ingredients:

  • 1 whole (52 g) egglarge, room temperature
  • 45 g white sugar
  • ½ Tbsp (10 g) honey
  • 1 tsp vanilla extract
  • 115 ml whole milk
  • 3 Tbsp (42 g) salted buttermelted
  • ¼ tsp salt
  • 2 tsp milk powder(optional)
  • 75 g mochiko
  • 28 g tapioca starch

Method:

Preparation

  1. Prepare the molds
    • Rub softened butter generously into each mold.
    • Optionally, sprinkle with coarse sugar, then flip the pan to remove excess. This creates extra crunchy, caramelized edges.
    • Chill the molds in the fridge to keep the butter firm.
  2. Preheat oven
    • Set oven to 220°C (425°F).
  3. Heat milk and butter
    • Melt the butter and warm the milk to 40-50°C (104-122°F).
  4. Mix wet ingredients
    • In a bowl, whisk together egg, sugar, honey and vanilla until combined.
    • Stir in melted butter, warm milk, salt, and milk powder (if using).
  5. Add dry ingredients
    • Sift mochiko and tapioca starch into the wet mixture.
    • Stir until no dry flour remains.
  6. Strain the batter
    • Push the batter through a fine mesh sieve to remove any lumps for a silky smooth texture.
  7. Rest batter
    • Let it sit for 15 minutes.

Baking

  1. Fill the molds
    • Whisk the batter, then pour into the prepared molds about 90% full.
    • Gently tap the molds on the counter to remove air bubbles.
  2. Bake
    • Reduce heat to 205°C (400°F) and bake 10 minutes.
    • Reduce to 175°C (350°F) and bake 18-20 minutes.
    • Check the colour. If only lightly browned, increase to 205°C (400°F) for a few more minutes until deeply golden and crispy. The darker it is, the more crispy and crunchy the exterior.
  3. Cool
    • Remove from the oven and let cool slightly before unmolding.

Notes:

Adapted from https://www.okonomikitchen.com/crispy-shanghai-butter-mochi/

  • This is the lighter, soft and chewy version, the first of the source page's two recipes.
  • Ingredient amounts are totals (the source splits some into several measures). Anything that isn't a round imperial amount is in grams or ml.
  • Salt is 0.25 tsp regular salt in place of the source's 1/8 tsp kosher salt.
  • Extra butter (and optional coarse sugar) for the molds isn't in the ingredient list or the nutrition.
  • Honey can be swapped for condensed milk or more sugar.
  • Storage: airtight at room temperature up to 2 days, or freeze up to 3 months. Reheat in a 175°C oven for 5-7 minutes or a 160°C air fryer for 3-5 minutes. Avoid the microwave, it softens the edges.
Divide into:
8
pieces

Nutrition Facts

Makes 8 pieces

Serving size: 1 of 8 pieces

Calories

Per serving

132

Total recipe

1057

Total Fat
5.5g44.3g
Total Carbs
18.7g149.3g
Dietary Fiber
0.1g1g
Protein
2.1g16.6g

Meal type:

dessert