If you’ve been scrolling through Korean food trends lately, you’ve probably seen these golden, glossy, irresistibly chewy treats popping up everywhere. Shanghai Butter Rice Cakes is the latest viral bake—joining the ranks of ultra-trendy favorites like chewy cookies and salt bread. With its crisp edges, custardy center, and signature bounce, it’s easy to see why this dessert has taken off.
Despite the name, Shanghai Butter Rice Cakes are less about traditional mochi and more of a fusion bake. It’s believed to have roots in East Asian bakery culture, combining glutinous rice flour (for chewiness) with rich dairy ingredients. Korean bakeries have embraced and popularized it, turning it into a must-try street and café treat.
Traditionally, these are baked in chestnut-shaped molds, giving them their iconic rounded ridges. But don’t worry—you can absolutely recreate them at home using a madeleine or muffin pan. Just note: the shape and size of your mold will slightly affect baking time and texture.
My other recipes are also really delicious! Check out the gochujang pasta as well as my ssamjang pasta.
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🥣Ingredients
- Butter (for greasing) – essential for preventing sticking and creating those crispy edges
- Egg – provides structure and richness
- Sugar – adds sweetness and helps with caramelization
- Condensed milk – gives a creamy, slightly caramel-like flavor
- Vanilla extract – enhances the overall aroma
- Milk – adds moisture and helps create a custard-like interior
- Butter (in batter) – for richness and that signature buttery flavor
- Glutinous rice flour – the key to the chewy, mochi-like texture
- Tapioca starch – adds extra elasticity and bounce
- Optional: condensed milk (for serving) – for drizzling and extra indulgence
See recipe card for quantities.
📖Instructions
Step 1:
Preheat oven to 200°C with the rack in the centre. Generously grease a madeleine or muffin pan with lots of butter. In a large bowl, whisk together egg, sugar, condensed milk, and vanilla extract.
Step 2:
Sift in glutinous rice flour, sugar, baking powder, and salt. Mix until fully combined.
Stir in melted butter until incorporated.
Step 3:
Strain the batter through a fine mesh sieve into a pitcher. Carefully pour into molds until about 90% full. Bake at 200°C for 20 minutes, then reduce to 180°C and bake for another 30 minutes, or until deeply golden at the edges. Total 50 minute bake time(depends on pan though).
Step 4:
Remove from the oven and let rest for 5–10 minutes before unmolding.
Hint: Eat immediately after cooling and slicing for the best texture!
Substitutions and Variations
- Milk → swap with plant-based milk (like oat or soy), though richness may vary
- Condensed milk → can be replaced with cream + sugar, but flavor will be less distinct
- Tapioca starch → more glutinous rice flour can work, but the chew will be slightly different
- Matcha – add matcha powder for a subtle bitterness
- Chocolate – mix in chocolate chips or cocoa powder
- Cheese – fold in small cubes of cheese for a sweet-savory twist
- Black sesame – nutty and aromatic, very popular in Korean bakeries
Equipment
You do need some equipment for this recipe.
- Mixing bowls
- Whisk
- Small saucepan
- Fine mesh sieve
- Pitcher (for easy pouring)
- Madeleine pan, muffin pan, or traditional chestnut mold
Storage
Store at room temperature in an airtight container for up to 2 days
Refrigerate for up to 4 days (reheat before serving for best texture)
Reheat in the oven or air fryer to restore crisp edges
Top Tip
For the best texture, don’t skip the straining step. It ensures a silky batter, which translates to that signature smooth, custardy interior and even bake. The batter essentially fries in the butter, so do not skip the greasing mold step!
FAQ
You may have used the wrong flour—glutinous rice flour is essential for that chewy texture.
Yes! Just keep an eye on bake time, as larger molds may need slightly longer. I used a madeleine mold
Adding hot liquid slowly prevents the eggs from scrambling, ensuring a smooth batter.
Look for deep golden edges and a set center. The tops should be slightly puffed and glossy.
Shanghai Butter Rice Cakes(tteok)
These Shanghai Butter Mochis are taking over Korea. Soft, chewy, and super crisp on the outside.
Ingredients
- Butter for greasing
- 1 egg
- 90g sugar
- 40g condensed milk
- 1 teaspoon vanilla extract
- 200g milk
- 80g butter
- 110g glutinous rice flour
- 60g tapioca starch
- Optional: serve with condensed milk
Instructions
- Preheat oven to 200C with the rack in the centre. Generously grease a madeleine or muffin pan with lots of butter. In a large bowl whisk together egg, sugar, condensed milk, and vanilla extract.
- Heat milk and butter in a small saucepan until steaming and slightly simmering. While whisking, slowly drizzle in the hot milk and butter a little bit at a time. We are tempering the eggs so that it does not scramble. Once all the liquid has been incorporated, add in glutinous rice flour and tapioca starch. Mix until a smooth batter forms.
- Strain the batter through a fine mesh sieve into a pitcher. Carefully pour the mixture into each madeleine mould until 90% full. Transfer the pan to the oven and bake at 200C for 20 minutes. Then lower the temperature to 180C and bake for another 30 minutes or until the edges are deeply golden.
- Remove the pan and allow to rest for 5-10 minutes before unmolding.
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