This is the new obsession in South Korea, step aside Dubai Chewy cookies, this is Shanghai Butter Mochi, or also known as Butter Tteok. These Shanghai butter mochis have this incredible chewy, almost bouncy texture from glutinous rice flour, with a rich buttery flavour and slightly crispy, caramelised edges. They’re not too sweet, which makes them perfect for snacking, or dessert – honestly, I’ve eaten them at all times of day. The best part? They come together in one bowl with no fancy techniques, and that golden top with the soft, stretchy centre is truly addictive!

Understanding Your Components

1. Glutinous Rice Flour: This is what gives butter mochi its signature chewy, QQ texture (that’s bouncy-tender in Asian dessert terms). Don’t confuse glutinous rice flour with regular rice flour – they’re completely different. Glutinous rice flour is made from sweet/sticky rice and creates that stretchy, mochi-like texture. You can find it at Asian grocery stores or online. There’s no gluten despite the name – it just means sticky!
2. Tapioca Flour and Milk Powder: The tapioca flour adds extra chew and helps create that slightly crispy bottom and edges when baked. Milk powder intensifies the milky, rich flavor and adds body to the batter. These aren’t just filler ingredients – they each play a specific role in achieving the perfect texture. Skipping them will give you a different (less ideal) result.
3. Butter and Milk: Fresh milk and real butter create the rich, creamy base that makes these “butter” mochis. The butter needs to be melted into warm milk, which helps it incorporate smoothly into the batter. This isn’t the time for substitutions – real butter gives you that distinct buttery flavour and helps with browning. The combination of milk in the batter and milk powder creates incredible depth.
4. Greasing the Pan: Generously greasing your pan with softened butter (not oil or cooking spray) is crucial. It prevents sticking and creates those delicious crispy, caramelized edges that contrast with the chewy center. Don’t skimp here – you want butter coating every surface. The butter also adds flavour as the edges bake.

Tips!

Don’t Boil the Milk: Heat the milk and butter just until the butter melts – if it boils, you risk scrambling the eggs when you add it. You want it warm but not scorching hot. If it does get too hot, let it cool slightly before adding to the eggs.

Temper the Eggs: Drizzle the warm milk mixture slowly into the eggs while whisking constantly. This gradually raises the egg temperature without cooking them. Pour too fast and you’ll get scrambled egg bits in your batter.

Sieve for Smoothness: Passing the batter through a sieve removes any lumps from the glutinous rice flour and ensures a perfectly smooth texture. This step takes 30 seconds and makes a real difference in the final product.

Chill the Batter: Refrigerating the batter for 30 minutes lets the flours fully hydrate and creates a better texture. The batter will thicken slightly as it chills, which is normal. I also find the butter mochi rises a lot better when the batter chilled.

Generous Butter Greasing: Use softened butter and really work it into every corner of your pan. Those buttery edges are half the appeal – they get golden and slightly crispy while the center stays soft and chewy.

Don’t Overbake: Bake until the top is golden brown and the edges pull away slightly from the pan (35-40 minutes). Overbaking makes them dry instead of chewy.

Cool Upside Down: Flip the mochi out of the pan immediately and cool upside down on a wire rack. This prevents the bottom from getting soggy from trapped steam and helps maintain that perfect texture

Storage and Reheating Guide

• Fresh Storage: Store butter mochi in an airtight container at room temperature for up to 3 days – they stay chewy and delicious
• Refrigeration: Can be refrigerated for up to 1 week, but the texture becomes firmer. Bring to room temperature or warm slightly before eating.
• Reheating: Airfry the butter mochis at 180C for 2-4 minutes to reheat before serving
• Texture Changes: Butter mochi is best the day it’s made, but stays good for days. It firms up in the fridge but softens again at room temperature.

Ingredients

(makes 9 butter mochi’s)

200ml milk
25g butter
1 egg
60g sugar
vanilla extract
130g glutinous rice flour
15g tapioca flour
15g milk powder
3g salt
softened butter, for greasing

Method – How to make Butter Mochi

1. In a small pot over medium heat, add in your milk and butter. Do not let the milk boil but heat the mixture enough until the butter melts.
2. In a bowl, beat together the egg, sugar and vanilla. Then slowly, drizzle the milk/butter mixture into the egg mixture while whisking vigorously.
3. Add the glutinous flour, tapioca flour, milk powder and salt into the egg mixture and whisk until well combined. Pass the mixture through a sieve to remove any lumps. Place the mixture inside the fridge.
4. Pre-heat your oven to 180C/350F. Grease your pan with softened butter generously. Once the oven is pre-heated, pour the mixture into your greased pan 90% full. Bake for 35-40 minutes.
5. Once baked, flip the butter mochi out of the pan and allow it to cool on a wire rack upside down to prevent sinking.