Crispy Shanghai Butter Mochi
If you like squishy, chewy deserts, you'll love these lil butter rice cakes.
Servings: 16 Mochis
Calories: 90kcal
Ingredients
- 1 cup milk 200g
- 2 tbsp butter 25g, plus extra to butter the baking sheet
- 1 large egg
- 1/4 cup sugar 50g
- 1 tsp vanilla
- 3/4 cup glutinous rice flour 130g
- 2 tbsp tapioca flour 15g
Instructions
- Preheat the oven to 350°F. Generously butter 6 muffin tin wells or a baking tin of your choice.
- Add the milk and butter to a small pot and heat over low, stirring, just until the butter is melted. Remove from the heat and set aside.
- In a bowl, whisk together the egg, sugar and vanilla. Pour in the butter-milk mixture and stir. Add the glutinous rice flour and tapioca flour. Strain the batter through a fine mesh sieve.
- Evenly divide the batter amongst the muffin tins and bake for 30-40 minutes, or until the edges turn a toasty golden brown.
- Remove from the oven and let cool slightly before removing from the tin and letting cool on a wire rack. Enjoy!
Nutrition
Serving: 1mochi | Calories: 90kcal | Carbohydrates: 12.6g | Protein: 1.7g | Fat: 2.2g | Saturated Fat: 1.1g | Cholesterol: 28mg | Sodium: 27mg | Potassium: 25mg | Fiber: 0.3g | Sugar: 4.5g