Published on: 06/09/2026
This news was posted by Oregon Today News
Description

Also known as Shanghai butter mochi, Shanghai butter rice cakes and butter tteok in Korea, these butter mochi are individually sized, extra-crunchy and have taken the internet by storm. There are multiple theories about how the cakes originated. While some attribute them to bakeries in and outside of Shanghai, another popular belief is that the mochi were invented by an unknown baker in Nantong, China who combined nian gao with French canelé. From there, the crispy mochi became extremely popular at bakeries in the Jiangsu-Zhejiang region of China before going viral, particularly in Korea. Given the similar batter, Hawaiian butter mochi is also a likely influence -- though Shanghai butter mochi use dairy milk in place of coconut. The key to achieving their deeply browned, crackly crust and just-sweet-enough, bouncy center is to bake the cakes in a well-buttered muffin tin (or madeleine pan), frying the outside. A bit of honey in the batter further encourages browning. Though tapioca starch is often a component, different brands can produce wildly different results; for the sake of consistency, this recipe skips it, but the cakes still turn out wonderfully light and bouncy.
News Source : https://www.oregonlive.com/nytcooking/2026/06/780673425-butter-rice-cakes.html
Other Related News
06/09/2026
According to the attorney general CVS knowingly dispensed more insulin than patients neede...
06/09/2026
CORVALLIS Whether Texas Tech will remain Oregon States premier nonconference opponent in ...
06/09/2026
Read this story in English Clients of beleaguered immigration attorney seek answers amid f...
06/09/2026
Oregon State is losing some of its outfield depth
06/09/2026
