Butter rice cakes

If you have been scrolling social media lately, you have likely seen the internet sensation that is the Shanghai butter mochi. These individually sized treats—also known as Shanghai butter rice cakes or butter tteok in Korea—are celebrated for their deeply browned, crackly exterior and a signature bouncy, mildly sweet center. According to 205focus.com, these cakes are best enjoyed fresh out of the oven while the crust is at its absolute peak crunch.

A Global Culinary Fusion

The origins of these cakes remain a delightful mystery. Some theories point to bakeries throughout Shanghai, while others suggest an unknown baker in Nantong, China, cleverly fused French canelé techniques with traditional nian gao. Their popularity surged across the Jiangsu-Zhejiang region before finding a massive audience in Korea. While Hawaiian butter mochi serves as a likely relative, the Shanghai variation distinguishes itself by using dairy milk rather than coconut milk. To ensure consistency, this recipe omits tapioca starch, relying instead on a precise balance of ingredients to achieve a light, airy texture.

Recipe Essentials

• Time: 1 hr 15 min
• Yield: 12 cakes

Ingredients

• 10 tablespoons (140g) unsalted butter
• 1/2 cup (105g) granulated sugar
• 2 teaspoons vanilla extract
• 1 teaspoon honey
• 1/4 teaspoon fine sea salt
• 1 large egg (50g), at room temperature
• 1 cup (224g) whole milk
• 2 1/4 cups (270g) mochiko (sweet rice flour)

Preparation

1. Preheat your oven to 400 degrees with the rack positioned in the center.
2. Melt the butter in a saucepan over medium heat for 3 to 4 minutes. Pour 6 tablespoons into a bowl and whisk in the sugar, vanilla, honey, and salt until blended. Let this cool.
3. Use the remaining 4 tablespoons of melted butter to generously coat the cups of a standard muffin tin. An uncoated tin is recommended for the most even browning.
4. Whisk the egg into your sugar mixture, followed by the milk. Gradually incorporate the rice flour until the batter is smooth. Distribute the batter evenly—about 1/4 cup or 60g per cup—into the muffin tin and smooth the tops. Place the tin on a sheet pan.
5. Bake at 400 degrees for 10 minutes, then reduce the heat to 375 degrees and continue baking for 35 to 40 minutes, or until the cakes reach a dark golden brown.
6. Cool in the pan briefly, then use a thin knife or offset spatula to remove the cakes to a cooling rack. Serve warm, as the signature crust will soften if stored overnight.