Crispy Shanghai Butter Mochi

This Crispy Shanghai Butter Mochi has a golden, slightly crunchy exterior with a soft, chewy, custardy interior— the perfect combination of textures! Made with glutinous rice flour, tapioca, and butter, it’s a simple, delicious dessert that just so happens to be gluten-free. Really easy to make, it’s no wonder this butter tteok is going viral across Asia.

If it’s crispy and chewy, I’m making it. Say hello to this shanghai butter mochi recipe!

If I had to choose just two textures of food for the rest of my life, it would be crispy and chewy. To be honest, butter mochi never really appealed to me. While I love a soft, chewy, and stretchy mochi, traditional butter mochi always felt a little heavy and dense— kind of like old dango. But when this crispy Shanghai butter mochi started popping up on my feed, that golden, crispy exterior lured me in. I’m a sucker for anything crispy… it’s honestly the best texture!

What is Shanghai Butter Mochi?

Shanghai butter mochi is a crispy, chewy baked rice dessert that’s been all over social media for its golden buttery edges and soft, chewy center. It’s made with glutinous rice flour (mochiko), butter, sugar, and eggs, so the ingredient list is simple but the texture is really satisfying. While it’s often associated with Shanghai, the texture is actually closer to Hawaiian butter mochi or bibingka than a traditional rice cake. It’s also been getting popular in Korea, where it’s often called butter tteok, or “butter rice cakes,” even though it feels more like something in between mochi, butter cake and canele.

The Ideal Crispy Butter Mochi Texture

I tried a few different variations, and for me, the ideal crispy butter mochi texture is lighter and less dense— almost fluffy and custardy, like a cross between mochi and a canelé. That said, I know a lot of people prefer the more traditional dense, chewy texture, so I’ve included recipes for both versions in the recipe card below.

Ingredients and Substitutions

This recipe is simple, and most of the ingredients are pantry staples. You can also swap a few things if needed. Here are the key ingredients you’ll need:

• Mochiko: This is Japanese-style glutinous rice flour, made from short-grain sticky rice. It’s super fine and powdery, which gives baked mochi a soft, chewy, and slightly bouncy texture. If you can’t find mochiko, you can substitute sweet rice flour (sticky rice flour), but the texture may be slightly denser or less silky, so you might need to add a little extra liquid (milk or butter) to get a pourable batter.
• Tapioca starch: Adds stretch and lightness to the mochi.
• Egg: Helps lighten the batter and adds richness.
• Granulated sugar: Provides sweetness and helps caramelize the top.
• Honey: Adds moisture and subtle fragrant sweetness or sub with more sugar.
• Whole milk: Provides moisture and richness. You can substitute with non-dairy milk like coconut, soy or oat.
• Butter: For that buttery flavour and crispy edges.

How to Make Shanghai Butter Mochi

This crispy butter mochi is so easy to make without any special equipment. Here’s an overview of the steps:

1. Prepare the molds: Butter your molds generously and optionally sprinkle with coarse sugar for extra crispy, caramelized edges.
2. Mix the wet ingredients: Melt the butter, warm the milk, and whisk together with the egg, sugar, honey, salt, and vanilla (plus optional milk powder).
3. Add dry ingredients: Sift in mochiko and tapioca starch, stir until smooth, then strain the batter through a fine mesh sieve for a silky texture. Let it rest briefly.
4. Bake the mochi: Pour the batter into the prepared molds, gently tap to remove air bubbles, and bake.
5. Cool and serve: Remove from mold and let them rest before serving. They’ll get crispier as they cool.

VIDEO: Watch How to Make It

Variations: How to Make Different Flavours

One of the best things about Shanghai butter mochi is how easy it is to make different flavors. You can try chocolate, matcha, or tea flavors like Earl Grey! For dry flavorings like these, you can either substitute a small portion of mochiko (about 1–2 tsp) or, if you’re adding more than that, slightly increase the liquid— about a teaspoon or two of milk keeps the batter pourable and smooth. If you’re using tea, you can even infuse the milk first to really bring out the flavor.

For extra fun, you can also add fillings or mix-ins:

• Cheese: small cubes of cream cheese or shredded cheese work well for a slightly savory version.
• Red bean paste: a classic pairing.
• Black sesame paste: adds a bit if nuttiness to balance out the sweetness.
• Chocolate chips: a little richness that melts into gooey pockets as it bakes.

Just keep the batter consistency similar— you want it pourable but not too thin so the mochi still bakes with crispy edges and a chewy center.

Serving Suggestions

These crispy butter mochi are pretty rich on their own, and I find the sweetness just right. But if you like them a little sweeter, you can drizzle with honey, sprinkle with powdered sugar, or add a touch of condensed milk.

I also love serving them with ice cream or yogurt bowls— kind of like a mini parfait. The chewy, buttery mochi pairs really well with creamy, cold textures, making it a fun dessert or snack idea. You can even add fruit, granola, or a drizzle of chocolate sauce for maximal deliciousness.

How to Store and Reheat Leftovers

This recipe makes a small batch but if you do have leftovers storing them properly is key to make sure they stay crispy, soft and chewy.

• Storing: Let the mochi cool completely before storing. Place in an airtight container at room temperature for up to 2 days.
• Freeze: Freeze in air tight bags with excess air removed for up to 3 months.

For Reheating:
To bring back that crispy edge and soft, chewy center, try one of these methods:

• Oven: Preheat to 350°F (175°C). Place mochi on a baking sheet and warm for 5–7 minutes until heated through and edges crisp again.
• Toaster oven: Set to 350°F (175°C) and toast for 4–6 minutes, checking to avoid burning.
• Air fryer: Place mochi in the basket at 320°F (160°C) for 3–5 minutes. Keep an eye on it, as air fryers can heat quickly and crisp the edges nicely.

Avoid microwaving if possible — it will warm the mochi, but the edges will turn soft instead of crisp, and there’s also a risk of the mochi drying out.

Recipe FAQ

More Mochi Recipes

• Matcha Mochi Waffles
• Kabocha Cheese Mochi
• Japanese Sweet Potato Cheese Mochi
• Isobe Yaki Mochi (Potato Mochi)
• Japanese Sweet Potato Yaki Mochi

Enjoy! If you make this Crispy Shanghai Butter Mochi recipe, I’d love to hear what you think! Leave a comment and rating below, and if you share it on social media, tag me on Instagram @Okonomikitchen. I can’t wait to see your creations!

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