Shanghai Butter Mochi
Serves: 24 cakes
Shanghai Butter Mochi Cakes are golden and crispy on the outside, with just the right amount of soft chewiness in the centre. Delicious served warm! Recipe with step-by-step photos.
Ingredients
To Grease the Pan
- 35 g (2 ½ tablespoons) unsalted butter, melted and cooled
For the Shanghai Butter Mochi
- 110 g (½ cup) caster sugar, superfine sugar
- 2 eggs
- 400 ml (1 ⅔ cup) milk
- 1 teaspoon vanilla extract
- 65 g (4 ½ tablespoons) unsalted butter, melted and cooled
- 320 g (11 ½ oz) glutinous rice flour
- ½ teaspoon fine salt
Instructions
- Before making the batter, make sure all of your ingredients are at room temperature.
- Preheat the oven to 180°C/356°F (without fan).
- Place a metal baking tray in the middle of the oven to preheat.
- Generously grease a 12-hole muffin tray or similar with the 35 g of melted butter (you may not need all of it).
- In a large mixing bowl, preferably with a spout, whisk together the sugar and eggs until it is light and pale.
- Whisk in the milk, vanilla and melted butter.
- Finally, add the glutinous rice flour and salt.
- Whisk until you have a smooth batter.
- Carefully pour the batter into the prepared moulds, filling each mould ¾ full. The batter will rise and puff up during baking, so it is important to not over-fill the moulds.
- Place the filled moulds onto the preheated baking tray in the oven.
- Bake for 30-35 minutes, or until the cakes are nice and golden. The cakes will generally be flat on top, but some cakes may rise and remain puffed up.
- Serve the cakes hot or warm.
- Leftovers can be stored in the fridge and reheated in the air fryer.
Kitchen Notes
- OVEN & STOVE TEMPERATURES
All recipes on this website have been tested on an induction stove and/or with a conventional oven (i.e. an oven without fan). All recipes on this website use temperatures for a conventional oven, unless otherwise mentioned. Convection ovens (i.e. fan-forced ovens) are typically 20°C/70°F hotter than conventional ovens, but please check your manufacturer’s handbook. - CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.