Peanut Butter Mochi Cake (Printable version)

Tender mochi layered with creamy peanut butter and a blend of Asian and American flavors.

# Needed ingredients:

→ Dry Ingredients

01 - 2 cups sweet rice flour (glutinous rice flour, mochiko)
02 - 1 cup granulated sugar
03 - 1 teaspoon baking powder
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 1 1/2 cups whole milk
06 - 1/2 cup full-fat coconut milk
07 - 3 large eggs
08 - 1/2 cup creamy peanut butter
09 - 1/4 cup unsalted butter, melted
10 - 1 teaspoon vanilla extract

# How to make it:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan or line with parchment paper.
02 - Whisk sweet rice flour, sugar, baking powder, and salt in a large bowl until evenly mixed.
03 - In a separate bowl, whisk whole milk, coconut milk, eggs, peanut butter, melted butter, and vanilla extract until smooth.
04 - Pour wet mixture into dry ingredients; whisk gently until batter is smooth and free of lumps.
05 - Pour batter into prepared pan; tap pan lightly to release air bubbles.
06 - Bake for 45 to 50 minutes until top is golden and a toothpick inserted in center comes out clean.
07 - Remove from oven and allow to cool completely in the pan before slicing into squares.
08 - Serve at room temperature or chilled; refrigerate leftovers in an airtight container.

# Expert Suggestions:

01 -
  • It bakes in under an hour and fills your kitchen with a smell that makes people ask what you're making before they even walk in the door.
  • The texture is genuinely hard to describe until you taste it, chewy but not gummy, tender but with a slight crust on top.
  • One pan, no layers to stack, and it stays moist for days if you store it right.
02 -
  • Use glutinous rice flour, full stop. Regular rice flour will give you a completely different texture and the whole thing falls apart.
  • Don't skip cooling it completely in the pan, that's when the mochi structure sets properly and cutting becomes manageable.
  • If your batter looks slightly thinner than typical cake batter, that's exactly right, it should be pourable.
03 -
  • Tap your baking pan gently on the counter a few times after pouring the batter to release trapped air bubbles, this gives you a more even texture throughout.
  • The toothpick test works but err on the side of slightly underbaked, mochi cake continues to set as it cools and you want it to stay tender.
  • Make sure your peanut butter is fully blended into the wet ingredients before combining with the dry, lumps of peanut butter won't distribute evenly.
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