Why did my butter mochi collapse?

If your mochi collapsed, it’s usually because the oven temperature was too low, inside was still undercooked or the batter wasn’t rested.

Why is my butter mochi not chewy?

Chewiness comes from using the right amount of mochiko (glutinous rice flour) and tapioca starch. Using a coarser flour or skipping the tapioca starch can make the mochi dense or cakey.

Why is my butter mochi not crispy?

The crispiness comes from a combination of buttered molds, sugar on the edges, and high heat at the start of baking. If your mochi isn’t crispy, it could be because the molds weren’t buttered enough or the oven temperature wasn’t high enough at the beginning. Also, letting the mochi cool in the molds for a few minutes before unmolding helps the edges firm up. For extra crisp edges, try baking a few minutes longer at a higher temperature.

What is the difference between Hawaiian butter mochi and Shanghai butter mochi?

Hawaiian butter mochi is usually softer, denser, and evenly chewy throughout, with a slightly crispy top since it’s baked in a larger pan. Shanghai butter mochi, on the other hand, is baked in individual molds and “fried” in butter, giving each piece crispy, caramelized edges all around while keeping the center soft and chewy. Many Hawaiian butter mochi recipes also use coconut milk, which adds richness and a heavier texture.

Crispy Shanghai Butter Mochi

Description

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!

Ingredients

Units

Crispy, lighter, soft and chewy:

1 large (52 g) egg, room temperature
3 tbsp + 1 1/2 tbsp (45 g) white sugar
1/2 tbsp (10 g) honey (or substitute condensed milk or more sugar)
1 tsp vanilla extract
1/3 cup + 2 tbsp + 1 tsp (115 ml) whole milk
3 tbsp (42 g) salted butter, melted
1/8 tsp (1 g) kosher salt
2 tsp milk powder, optional
1/3 cup + 2.5 tbsp (75 g) mochiko
3.5 tbsp (28 g) tapioca starch

Crispy, thick and chewy:

1/2 large (26 g) egg, room temperature
3 tbsp + 1 1/2 tbsp (45 g) white sugar
1/2 tbsp (10 g) honey (or substitute condensed milk or more sugar)
1 tsp vanilla extract
1/3 cup + 1 tbsp (100 ml) whole milk
3 tbsp (42 g) salted butter
1/8 tsp (1 g) kosher salt
1/3 cup + 1/2 tbsp (55 g) mochiko
3.5 tbsp (28 g) tapioca starch

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Instructions

Preparation

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.
Preheat oven: Set oven to 425°F (220°C).
Heat milk and butter: Melt the butter and warm the milk to 40–50°C (104–122°F).
Mix wet ingredients: In a bowl, whisk together egg, sugar, and vanilla until combined. Stir in melted butter, warm milk, salt, and milk powder (if using).
Add dry ingredients: Sift mochiko and tapioca starch into the wet mixture. Stir until no dry flour remains.
Strain the batter: Push the batter through a fine mesh sieve to remove any lumps for a silky smooth texture.
Rest batter: Let it sit for 15 minutes.

Baking

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

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: Chinese, Hawaiian, Korean

Nutrition

Serving Size: 1 piece
Calories: 113
Sugar: 7.2 g
Sodium: 90 mg
Fat: 4.9 g
Saturated Fat: 2.8 g
Unsaturated Fat: 1.7 g
Trans Fat: 0.2 g
Carbohydrates: 16.2 g
Fiber: 0.1 g
Protein: 1.4 g
Cholesterol: 24 mg