How to Make Crunchy Butter Rice Cakes

Early on, I used a fluid batter made, in part, with tapioca flour and a good amount of milk. But those cakes separated from the pan and browned unevenly. I knew I needed a denser batter, so I lessened the milk. The tapioca was eventually replaced with more mochiko, as suggested by Genevieve Ko, my editor, who had found results could vary from brand to brand of tapioca flour. To ensure that crisp brown crust, the batter is baked in a well-buttered tin. But exactly how much butter to use was hard to gauge. At first, thinking the water from the butter was steaming the bottoms, I cut back. Instead, too little butter made the crust hard, while still unevenly browned. A generous, almost excessive, amount of butter was needed. The most important piece to the puzzle, though, was the baking pan. After testing exclusively in a nonstick muffin tin, the most even browning came from an uncoated pan: In a nonstick muffin pan, the butter proved more likely to spread unevenly. It took over a dozen tests for the recipe to take its final shape, but it felt incredible when it did. The resulting mochi have deeply caramelized crusts that produce that addictive A.S.M.R. crunch and give way to their bouncy, chewy center. For the best texture, enjoy them while still warm. A drizzle of condensed milk makes them all the better. Follow New York Times Cooking on Instagram, Facebook, YouTube, TikTok and Pinterest. Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice.