JOA Mom
Introduction
Recently, a new dessert trend has been gaining attention across social media — Shanghai Butter Rice Cake. After chewy desserts like Du-jjon-ku (Dubai Chewy Cookies) became popular, many dessert lovers started searching for the next buttery and chewy treat, and this recipe quickly became the new star. ✨
Shanghai Butter Rice Cake is a unique dessert that combines the rich flavor of butter with the chewy texture of glutinous rice flour. The outside becomes slightly crispy while the inside remains soft and stretchy, creating a texture that many people describe as somewhere between a butter cake and a chewy mochi-style dessert.
Today, as JOA Mom, I’m sharing a simple way to recreate this trendy dessert at home using basic baking ingredients. This Shanghai Butter Rice Cake recipe is simple to follow and perfect for anyone who loves chewy desserts. 🧑🍳
Nutrition / Why this combo
The charm of Shanghai Butter Rice Cake comes from its contrast of textures.
The exterior becomes lightly crisp from the butter and baking process, while the inside remains chewy thanks to glutinous rice flour and tapioca starch. This creates a satisfying bite that feels both rich and comforting.
The chewy texture comes mainly from glutinous rice flour, which is made from sticky rice and widely used in many Asian desserts.
Another reason for its popularity is that the ingredients are simple and easy to find. Unlike complicated pastries, this butter rice cake can be made with everyday pantry ingredients and a baking mold. 💡
Because of its unique crispy-chewy texture, many people compare it to desserts like butter mochi cake, which also uses glutinous rice flour to create a chewy center.
Cooking Tip
One important tip for making Shanghai Butter Rice Cake is to strain the batter before baking.
Straining removes small lumps and helps create a smoother batter, which results in a more even chewy texture after baking.
Another helpful technique is baking in two temperature stages. Starting with a higher temperature allows the outside to crisp slightly, while lowering the temperature later helps the inside cook evenly without overbrowning.
Ingredients
🧈 Main Ingredients
- 200 g butter
- 200 ml milk
- 3 eggs
- 120 g sugar
- pinch of salt
- 1 tsp vanilla extract
🥣 Dry Ingredients
- 200 g glutinous rice flour
- 50 g tapioca starch
✨ For Finishing
- melted butter for brushing
5 Simple Steps
1️⃣ Melt the Butter and Milk
Place the butter and milk in a saucepan and warm them over low heat until the butter melts completely.
You can also melt them in the microwave by heating in 30-second intervals, stirring between each round.
2️⃣ Prepare the Egg Mixture
In a bowl, gently mix together the eggs, sugar, salt, and vanilla extract.
Avoid whipping the mixture too vigorously. Once combined, slowly add the melted butter and milk mixture in about five small additions, mixing gently each time.
3️⃣ Mix the Batter
Sift the glutinous rice flour and tapioca starch into the mixture.
For the signature chewy texture, keep the following ratio:
- 200 g glutinous rice flour
- 50 g tapioca starch
Whisk until the batter becomes smooth and no lumps remain.
4️⃣ Strain and Fill the Mold
Strain the batter through a sieve once more to ensure a silky texture.
The final batter should have a consistency similar to thin yogurt.
Brush butter inside a madeleine mold (or similar baking mold) and fill each cavity about 80–90% full.
5️⃣ Bake Until Crispy and Chewy
Preheat the oven to 190°C (375°F).
Bake at 180°C (356°F) for about 15 minutes, then reduce the temperature to 160–170°C (320–338°F) and continue baking for another 15–20 minutes until golden brown.
After removing the cakes from the mold, lightly brush them with melted butter.
Let them cool slightly before serving so the outside becomes crisp while the inside stays delightfully chewy. 😊
JOA Mom’s Experience
The first time I tried Shanghai Butter Rice Cake, I honestly didn’t expect the texture to be this unique.
The outside had a light crispness from the butter, while the inside stayed soft and chewy thanks to the glutinous rice flour. That contrast is what really surprised me, and it made each bite feel much more satisfying than I thought. 😅
It quickly became one of those desserts that feels perfect with coffee or tea, and I found myself making Shanghai Butter Rice Cake again just a few days later. It’s simple, but it somehow feels like a special homemade treat you actually want to make more than once. ☕
FAQ
Q. Can I use a different baking mold?
A. Yes. Madeleine molds are commonly used, but muffin molds or mini cake molds also work well for Shanghai Butter Rice Cake.
Q. Why do I need to strain the batter?
A. Straining removes lumps and helps create a smoother, more even texture.
Q. How should I store leftovers?
A. Store the cakes in an airtight container at room temperature for up to 2 days.
Storage
🧊 Refrigerator:
Keep in an airtight container for up to 2 days.
❄️ Freezer:
You can freeze them for up to 2 weeks.
🔥 Reheating:
Warm briefly in the oven or air fryer to restore the crispy exterior.
Closing
Shanghai Butter Rice Cake is a perfect example of how simple ingredients can create a dessert with an unforgettable texture. With its crispy edges, chewy center, and rich buttery flavor, it’s easy to see why this dessert has quickly gone viral online. If you enjoy chewy desserts, you might also love another popular treat that recently went viral — Du-jjon-ku (Dubai Chewy Cookie). 💛
