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.

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Prep Time 20

Cook Time 35

Total Time 55

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

Preheat your oven to 350°F (175°C).
In a medium mixing bowl, whisk together the egg, white sugar, honey, and vanilla extract until well combined.
Introduce the whole milk and melted butter into the mixture, whisk until smooth.
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.
If using milk powder, fold it gently into your batter.
Grease your baking dish with cooking spray or a thin layer of melted butter, and pour half of the batter into the dish.
In a separate bowl, create the second layer by repeating the steps for the first layer.
Gently pour the second layer over the first layer in the baking dish.

Baking

Place the baking dish in the preheated oven and bake for 30–35 minutes or until the top layer is golden brown.
Remove from oven and allow to cool completely before cutting into small squares.
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.