Viral Shanghai Butter Mochi
Viral Shanghai Butter Mochi
Ingredients
- 7 g egg
- 75 g granulated sugar
- 37 g condensed milk
- 3 g vanilla extract
- 4 g salt
- 201 g milk
- 75 g butter
- 97 g glutinous rice flour
- 52 g tapioca starch
- as needed butter, for greasing pan
Instructions
- 1
Crack 7g of egg into a small bowl and whisk well. Pour the whisked egg into a larger metal mixing bowl.
⏱️ 2 min
- 2
To the large mixing bowl, add 75g of granulated sugar, 37g of condensed milk, 3g of vanilla extract, and 4g of salt. Whisk these ingredients together until well combined.
⏱️ 3 min
- 3
Measure 201g of milk and 75g of butter. Add both the milk and butter to the large mixing bowl with the wet ingredients. Whisk the mixture until combined.
⏱️ 3 min
- 4
Sift 97g of glutinous rice flour and 52g of tapioca starch directly into the bowl with the wet ingredients. Whisk all the ingredients together thoroughly until a smooth, uniform batter is formed.
⏱️ 4 min
- 5
Preheat the oven to 200°C. Generously butter the molds of your baking pan for better caramelization.
⏱️ 3 min•🌡️ 200
- 6
Pour the prepared batter evenly into each buttered mold in the baking pan.
⏱️ 2 min
- 7
Place the baking pan into the preheated oven and bake at 200°C for 10 minutes.
⏱️ 10 min•🌡️ 200
- 8
After 10 minutes, reduce the oven temperature to 180°C and continue baking for an additional 20 minutes.
⏱️ 20 min•🌡️ 180
- 9
Once baked, remove the pan from the oven. The butter mochi should have a golden, caramelized crust. Carefully remove the butter mochi from the molds and serve warm. Optionally, serve with extra condensed milk for dipping.
⏱️ 3 min
Kitchen Tools
Viral Shanghai Butter Mochi
- 7 g egg
- 75 g granulated sugar
- 37 g condensed milk
- 3 g vanilla extract
- 4 g salt
- 201 g milk
- 75 g butter
- 97 g glutinous rice flour
- 52 g tapioca starch
- as needed butter, for greasing pan
Instructions
- 1
Crack 7g of egg into a small bowl and whisk well. Pour the whisked egg into a larger metal mixing bowl.
⏱️ 2 min - 2
To the large mixing bowl, add 75g of granulated sugar, 37g of condensed milk, 3g of vanilla extract, and 4g of salt. Whisk these ingredients together until well combined.
⏱️ 3 min - 3
Measure 201g of milk and 75g of butter. Add both the milk and butter to the large mixing bowl with the wet ingredients. Whisk the mixture until combined.
⏱️ 3 min - 4
Sift 97g of glutinous rice flour and 52g of tapioca starch directly into the bowl with the wet ingredients. Whisk all the ingredients together thoroughly until a smooth, uniform batter is formed.
⏱️ 4 min - 5
Preheat the oven to 200°C. Generously butter the molds of your baking pan for better caramelization.
⏱️ 3 min•🌡️ 200 - 6
Pour the prepared batter evenly into each buttered mold in the baking pan.
⏱️ 2 min - 7
Place the baking pan into the preheated oven and bake at 200°C for 10 minutes.
⏱️ 10 min•🌡️ 200 - 8
After 10 minutes, reduce the oven temperature to 180°C and continue baking for an additional 20 minutes.
⏱️ 20 min•🌡️ 180 - 9
Once baked, remove the pan from the oven. The butter mochi should have a golden, caramelized crust. Carefully remove the butter mochi from the molds and serve warm. Optionally, serve with extra condensed milk for dipping.
⏱️ 3 min