The chewiest little bites you'll ever make.

June 17, 2026 Ellen 0 Comments

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Mini Shanghai Butter Mochi Tots

Crispy Outside Chewy Inside Shanghai Butter Mochi Recipe

If you love a treat that’s equal parts crispy and chewy, these Shanghai Butter Mochi Tots are about to become your new obsession. Inspired by classic butter mochi, this bite-sized twist bakes up in a mini muffin pan so every single piece gets those golden, crispy edges while staying delightfully gooey and chewy in the center. The magic is in the balance—whole milk and coconut milk lend a soft richness, butter brings warmth, and sweet rice flour with tapioca flour creates that signature mochi chew. Nothing overpowers; every flavor gets its moment to shine.

What Are Butter Mochi Tots?

Butter mochi tots are a fun, snackable spin on traditional Hawaiian-style butter mochi, baked into mini muffin tins for a crispy exterior and a tender, chewy bite. The “tot” is my personal nod to a “don tot“, a classic Cantonese egg custard tart, that my recipe of butter mochi reminds me of. (Do you see the resemblence?)

Why You’ll Love This Recipe

These tots are simple to make, naturally gluten-free, and deliver that craveable chewy texture in a perfectly portioned bite. They’re great for snacking, sharing, or serving at gatherings.

Ingredients You’ll Need

A short list of pantry-friendly staples: whole milk, coconut milk, butter, eggs, vanilla, granulated sugar, sweet rice flour, and tapioca flour. That’s the whole lineup behind these layered, buttery bites.

The Secret to Crispy Edges and a Chewy Center

Baking in a mini muffin pan maximizes surface area, so each mini mochi tot crisps beautifully on the outside while staying chewy inside. The combination of sweet rice flour and tapioca flour is the key to that classic mochi texture. Baking them in the convection bake setting also helps crisp them up more than just the regular bake setting can do.

Tips for Perfect Butter Mochi Tots

Grease your mini muffin pan well, and remove them immediately after baking on to a cooling rack so that the edges don’t get soggy as it cools.

How to Store and Serve

Enjoy these tots warm for the crispiest edges, or store them in an airtight container and reheat for that fresh-baked chew. They’re a treat any time of day.

Love mochi? Try my other mochi recipes:
Black Sesame Filled Daifuku Mochi
Sweet Potato Mochi Pancakes
Chocolate Mochi Brownies

What’s in the Mini Shanghai Butter Mochi Tots

sweet rice flour
tapioca flour
butter
whole milk
coconut milk
granulated sugar
eggs
vanilla

Shanghai Butter Mochi Tots

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Shanghai Butter Mochi Tots are bite-sized baked mochi treats made in a mini muffin pan. They’re golden and crispy on the outside, soft and chewy on the inside, with a perfectly balanced blend of butter, coconut milk, whole milk, sweet rice flour, and tapioca flour. Simple, snackable, and dangerously good.

Author: Ellen

Ingredients

Units Scale

1/2 cup (4 ounces) coconut milk
3 tablespoons (38 grams) unsalted butter + more for greasing muffin pan
1 cup (8 ounces) whole milk
2 large eggs
1/2 cup (100 grams) granulated sugar + 2 tablespoons for dusting on muffin pan
2 teaspoons vanilla extract
1 cup (175 grams) sweet rice flour
3 tablespoons (23 grams) tapioca flour

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Instructions

Preheat oven to 350°F on convection bake. Generously butter the 24 mini muffin wells and sprinkle each well with about 1/4 teaspoon of granulated sugar.
In a small saucepan, add the coconut milk and butter and stir over medium heat just until the butter has melted. Remove from heat and add the milk. Stir and set aside.
In a medium bowl, whisk together the eggs, 1/2 cup of sugar and vanilla. Pour the milk mixture into the egg mixture and whisk to combine well. Add the sweet rice flour and the tapioca flour. Continue to whisk until combined well. Mixture should be thin.
Strain the batter through a fine mesh sieve. Discard anything left on the sieve.
Divide the batter evenly into the muffin tin, filling each well about 2/3 full. Bake for 28 to 32 minutes, until the edges turn golden brown.
Remove from oven and immediately remove each butter mochi from the pan and on to a cooling rack. An offset spatula is great for loosening any parts of the mochi that may be stuck to the pan. Let it cool for 15 minutes before serving.

❓ FAQ’s for Mini Shanghai Butter Mochi Tots

What is sweet rice flour and where can I find it?

Sweet rice flour (also called glutinous rice flour or mochiko) is made from short-grain glutinous rice. Despite the name, it contains no gluten. Look for it at Asian grocery stores, Whole Foods, or online. The most common brand is Koda Farms Mochiko Blue Star.

Can I make these dairy-free?

Yes! Swap the whole milk for oat milk or more coconut milk, and use a plant-based butter. The texture may vary slightly but will still be wonderfully chewy.

Can I use all coconut milk instead of the milk combo?

You can, but the flavor will be more prominently coconut. The 1 cup whole milk / ½ cup coconut milk ratio is specifically designed to keep all flavors subtle and balanced — which is the heart of this recipe.

Do these taste like traditional Japanese mochi?

They share that signature chewy rice flour texture, but butter mochi is its own category — richer, slightly denser, and with a baked caramelized quality that traditional mochi doesn’t have. Think of them as mochi’s baked, butterier cousin.

Can I freeze them?

Absolutely. Freeze in a single layer, then transfer to a zip-lock bag. Reheat from frozen in a toaster oven at 325°F for about 8–10 minutes.

Why use both sweet rice flour AND tapioca flour?

Sweet rice flour provides the primary mochi chew. Tapioca flour adds a slightly stretchier, bouncier quality and helps with the crispy exterior. Together, they create a more complex and satisfying texture than either alone.

How many tots does this recipe make?

A standard mini muffin pan holds 24 cups. Depending on how full you fill each cup, you’ll get approximately 24 per batch. You can fill each well higher to make slightly bigger but less quanitity.

Can I add mix-ins like matcha, black sesame, ube, or chocolate chips?

I’m glad you asked! Yes — and that sounds amazing. A teaspoon or two of matcha powder or black sesame powder pairs beautifully while keeping the spirit of the recipe. Fold in chocolate chips or mochi pieces just before filling the pan.

Can I make these without a mini muffin pan?

You can use a standard muffin pan or an 8×8 baking dish, but you’ll lose some of those crispy edges that make the “tots” so special. Adjust baking time accordingly, as larger portions take longer.