Shanghai Butter Mochi
Equipment
Ingredients
Main
egg
1 piece
sugar
80 g
agave syrup
10 g
vanilla extract
2 tsp
oat milk
200 ml
butter
6 tbsp
salt
0.25 tsp
glutinous rice flour
110 g
tapioca starch
56 g
Instructions
Preheat oven
Preheat the oven to 200°C.
Prepare moulds
Line baking moulds with softened butter. Use a muffin tin or any small moulds.
Mix wet ingredients
Combine egg, sugar, agave syrup, vanilla extract, and salt in a bowl.
Add liquids
Add warm oat milk and melted butter to the mixture.
Add flours
Mix in glutinous rice flour and tapioca starch until well combined.
Sieve batter
Pass the batter through a sieve to remove any clumps.
Fill moulds
Pour batter into each mould, filling 3/4 of the way up.
First bake
Bake at 200°C for 10 minutes.
Second bake
Reduce temperature to 185°C and bake for another 10 minutes until deep golden brown.
Rest
Let the mochi sit for 5 minutes before demoulding.
Serve
Enjoy the mochi warm.
Original recipe
Storage
Best enjoyed warm. Store in an airtight container.
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