Chewy Tender Mochi Cake (Print)

Tender mochi layered with creamy peanut butter flavor, blending sweet rice and rich ingredients.

# What You Need:

→ 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

# Steps:

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

# Top Tips:

01 -
  • It delivers that chewy, stretchy mochi texture without any steaming or fancy equipment.
  • The peanut butter melts into the batter and creates pockets of rich, caramelized flavor along the edges.
  • One bowl, one whisk, and youre done in barely an hour.
02 -
  • Do not use regular rice flour, it will not give you the chewy mochi texture and the cake will crumble.
  • Let the cake cool completely before cutting or it will stick to your knife and tear apart.
  • If your peanut butter is too thick, warm it slightly in the microwave so it blends smoothly into the wet ingredients.
03 -
  • Use full-fat coconut milk, the lite version will make the texture less rich and the cake may not set as well.
  • Tap the pan firmly on the counter before baking to get rid of air bubbles, they can create weird pockets in the finished cake.
  • Let the cake sit overnight in the fridge if you can, the flavor mellows and the chew gets even better.
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