Crispy Shanghai Butter Mochi

Crispy Shanghai Butter Mochi is a delightful treat that combines a chewy, buttery texture with crispy edges. This version is a healthier take, making it a sweet option for those looking for a snack that doesn’t weigh heavily on the calorie count. Loaded with top-notch ingredients, this mochi is also gluten-free, allowing more people to enjoy its rich flavors without compromise.

WHY YOU WILL LOVE THIS Crispy Shanghai Butter Mochi

This Crispy Shanghai Butter Mochi offers a sweet, chewy experience while hinting at the crispy texture synonymous with traditional Asian desserts. It’s a healthy version that blends indulgence with nutrition, making it a good choice for anyone on a weight loss journey or with dietary restrictions. With a balance of carbohydrates and proteins, this mochi is a high-protein meal that also fits well into meal prep routines, allowing you to have a satisfying snack ready at a moment’s notice.

EQUIPMENT NEEDED

Mixing Bowl

A mixing bowl is essential for combining the dough ingredients smoothly. Choose a medium-sized one that can accommodate all your ingredients without spilling.

Whisk

A whisk will help you achieve a silky texture for the batter. Make sure it’s sturdy enough to blend both wet and dry ingredients effectively.

Baking Dish

Use a square or rectangular baking dish to cook your butter mochi evenly. This helps maintain its shape and ensures each bite has consistent texture.

Measuring Cups and Spoons

Precision matters in baking. Having a set of measuring cups and spoons ensures your ingredients are accurately portioned, which contributes to the final dish’s perfect texture and flavor.

Air Fryer (Optional)

If you prefer a crispier exterior without deep frying, an air fryer can be a healthier option. It reduces the need for excess oil while still achieving a delightful crunch.

INGREDIENTS

Ingredient 1: Egg

1 large (52 g) egg, room temperature
Eggs provide moisture and act as a binder in this recipe. They are also a great source of protein, making this dish a high-protein meal choice.

Ingredient 2: White Sugar

3 tbsp + 1 1/2 tbsp (45 g) white sugar
White sugar sweetens the mochi, balancing out the richness of the butter and adding to the overall taste.

Ingredient 3: Honey

1/2 tbsp (10 g) honey (or substitute condensed milk or more sugar)
Honey acts as a natural sweetener and enhances the flavor profile. It’s a great option for those desiring a lighter sugar alternative.

Ingredient 4: Vanilla Extract

1 tsp vanilla extract
Adding vanilla extract brings depth to the flavor, making the mochi taste more inviting and rich.

Ingredient 5: Whole Milk

1/3 cup + 2 tbsp + 1 tsp (115 ml) whole milk
Whole milk adds creaminess. If looking for a lower-calorie alternative, consider using almond milk or coconut milk.

Ingredient 6: Salted Butter

3 tbsp (42 g) salted butter, melted
Butter contributes to the mochi’s rich flavor and chewy texture. Opting for a high-quality butter elevates the overall taste.

Ingredient 7: Kosher Salt

1/8 tsp (1 g) kosher salt
Salt enhances the flavors and balances the sweetness of the mochi.

Ingredient 8: Milk Powder (Optional)

2 tsp milk powder, optional
Milk powder adds creaminess and further enhances the texture. It can be skipped if you want to simplify the recipe.

Ingredient 9: Mochiko

1/3 cup + 2.5 tbsp (75 g) mochiko
Mochiko, or sweet rice flour, is crucial for creating that signature chewy texture. It’s naturally gluten-free, making this recipe suitable for a wider audience.

Ingredient 10: Tapioca Starch

3.5 tbsp (28 g) tapioca starch
Tapioca starch helps achieve the desired texture for the mochi, contributing to its chewiness while keeping it light.

Ingredient 11: Additional Egg

1/2 large (26 g) egg, room temperature (for the second layer)
This egg works similarly to the first, providing structure and moisture to the second layer of the dish.

Ingredient 12: Additional White Sugar

3 tbsp + 1 1/2 tbsp (45 g) white sugar (for the second layer)
This second portion of sugar sweetens the additional batter layer, contributing to the final flavor profile.

Ingredient 13: Additional Honey

1/2 tbsp (10 g) honey (for the second layer; optional)
Just like in the first layer, honey can be used here if desired, adding sweetness.

Ingredient 14: Additional Vanilla Extract

1 tsp vanilla extract (for the second layer)
Enhances the flavor consistency throughout the dish.

Ingredient 15: Additional Whole Milk

1/3 cup + 1 tbsp (100 ml) whole milk (for the second layer)
Adding milk maintains the moisture for the second layer, ensuring your mochi retains its delightful chewiness.

Ingredient 16: Additional Salted Butter

3 tbsp (42 g) salted butter (for the second layer)
This second batch of butter helps mimic the richness from the first layer.

Ingredient 17: Additional Kosher Salt

1/8 tsp (1 g) kosher salt (for the second layer)
Ensures the balance of flavors through both layers of the mochi.

Ingredient 18: Additional Mochiko

1/3 cup + 1/2 tbsp (55 g) mochiko (for the second layer)
Contributes to the signature texture for the second layer, solidifying the chewy nature of the dish.

Ingredient 19: Additional Tapioca Starch

3.5 tbsp (28 g) tapioca starch (for the second layer)
Adds to the chewiness and lightness of the mochi’s texture.

this Recipe

HOW TO MAKE Crispy Shanghai Butter Mochi

Step 1: Preheat the Oven

Start by preheating your oven to 350°F (175°C). This ensures your butter mochi bakes evenly, resulting in that perfect crispy exterior.

Step 2: Prepare the Mixing Bowl

In a medium mixing bowl, whisk together the egg, white sugar, honey, and vanilla extract until everything is well combined. This forms the base of your mixture.

Step 3: Add Dairy

Introduce the whole milk and melted butter into the mixture. Whisk until smooth. The creaminess from the butter and milk plays a key role in achieving the desired texture of the mochi.

Step 4: Indulge in the Dry Ingredients

In another bowl, combine the mochiko, tapioca starch, and kosher salt. Gradually add the wet mixture into the dry ingredients. Stir until fully incorporated. This is a crucial step in achieving the chewy texture that’s synonymous with mochi.

Step 5: Incorporate Optional Ingredients

If you choose to use milk powder, fold it gently into your batter at this point.

Step 6: Pour the Batter into the Dish

Grease your baking dish with cooking spray or a thin layer of melted butter. Pour half of the batter into the prepared baking dish, smoothing it out evenly.

Step 7: Prepare the Second Layer

In a separate bowl, repeat Steps 2 through 5 to create the second layer of the batter. Once complete, gently pour it over the first layer in the baking dish.

Step 8: Bake the Mochi

Place the baking dish in the preheated oven. Bake for 30–35 minutes or until the top layer is golden brown and the edges are crispy. The time may vary based on oven calibration, so keep an eye on it.

Step 9: Cool and Cut

Once baked, remove the dish from the oven and allow it to cool completely before cutting into small squares. This cooling stage helps solidify the mochi, making it easier to slice without losing its shape.

Step 10: Optional Air Fryer Finish

For an extra crispy finish, you can pop your mochi squares into an air fryer for about 5 minutes at 350°F (175°C). This step adds that delightful crunch to every bite.

TIPS AND TRICKS

• Health Considerations: For a lighter option, try substituting part of the white sugar with a sugar alternative suitable for diabetics. This makes it more diabetic-friendly and lower in calories.
• Meal Prep: This mochi is great for meal prep. Slice it up and store portions in airtight containers to enjoy throughout the week.
• Storage: Keep your mochi in the refrigerator for up to a week. You can also freeze individual portions for a longer shelf life.
• Variations: Add ingredients like shredded coconut, chocolate chips, or chopped nuts into the batter for a unique twist on the classic recipe.

Crispy Shanghai Butter Mochi FAQ

Q1: Is Crispy Shanghai Butter Mochi gluten-free?
Yes, this recipe uses mochiko, a gluten-free sweet rice flour, making it suitable for those with gluten intolerances.

Q2: How can I make this recipe lower in sugar?
You can reduce the amount of white sugar and substitute it with a low-calorie sweetener. Honey can also be reduced or omitted if preferred.

Q3: Can I store leftover mochi?
Yes, store any leftover mochi in an airtight container in the refrigerator for up to a week. Alternatively, you can freeze it for up to three months.

Q4: How can I make the mochi higher in protein?
Incorporate protein powder or simply enjoy it alongside a high-protein snack like Greek yogurt for an added boost.

CONCLUSION

Crispy Shanghai Butter Mochi is not just a treat; it’s a flavorful way to enjoy a healthier dessert option. With its rich textures, light sweetness, and chewy goodness, this dish proves that you can indulge without derailing your health goals. Whether you’re looking for a great choice for meal prep or a satisfying snack to support your weight-loss journey, this high-protein mochi is a delightful option. Try making it at home and share your experience or any variations you tried – we’d love to hear your thoughts!

Crispy Shanghai Butter Mochi

A healthier take on traditional mochi that combines a chewy, buttery texture with crispy edges, perfect for those on a weight loss journey or with dietary restrictions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 12 squares

Course: Dessert, Snack

Cuisine: Asian, Healthy

Calories: 120

Ingredients Method Notes

Ingredients

  

For the batter

• 1 large egg, room temperature Provides moisture and acts as a binder.
• 3.5 tbsp white sugar Sweetens the mochi.
• 0.5 tbsp honey Acts as a natural sweetener.
• 1 tsp vanilla extract Brings depth to the flavor.
• 115 ml whole milk Adds creaminess.
• 3 tbsp salted butter, melted Contributes to the rich flavor and chewy texture.
• 1/8 tsp kosher salt Enhances flavors and balances sweetness.
• 2 tsp milk powder, optional Adds creaminess.
• 75 g mochiko Crucial for chewy texture.
• 28 g tapioca starch Helps achieve desired texture.

For the second layer

• 0.5 large egg, room temperature Provides structure and moisture.
• 3.5 tbsp white sugar Sweetens the second batter layer.
• 0.5 tbsp honey, optional Add sweetness if desired.
• 1 tsp vanilla extract Enhances flavor consistency.
• 100 ml whole milk Maintains moisture for the second layer.
• 3 tbsp salted butter Mimics richness from the first layer.
• 1/8 tsp kosher salt Balances the flavors.
• 55 g mochiko For the chewy texture in the second layer.
• 28 g tapioca starch Adds chewiness and lightness.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C).
2. In a medium mixing bowl, whisk together the egg, white sugar, honey, and vanilla extract until well combined.
3. Introduce the whole milk and melted butter into the mixture, whisk until smooth.
4. In another bowl, combine the mochiko, tapioca starch, and kosher salt. Gradually add the wet mixture into the dry ingredients and stir until fully incorporated.
5. If using milk powder, fold it gently into your batter.
6. Grease your baking dish with cooking spray or a thin layer of melted butter, and pour half of the batter into the dish.
7. In a separate bowl, create the second layer by repeating the steps for the first layer.
8. Gently pour the second layer over the first layer in the baking dish.

Baking

1. Place the baking dish in the preheated oven and bake for 30–35 minutes or until the top layer is golden brown.
2. Remove from oven and allow to cool completely before cutting into small squares.
3. For an extra crispy finish, you can air fry the mochi squares for about 5 minutes at 350°F (175°C).

Notes

For a lighter option, substitute part of the white sugar with a diabetic-friendly sweetener. This mochi is great for meal prep and can be stored in the refrigerator for up to a week or frozen for longer storage. Add shredded coconut, chocolate chips, or nuts for variations.