Peanut Butter Mochi Cake (Printable)

A chewy mochi cake infused with creamy peanut butter and sweet rice flour for a tender, rich dessert.

# What You'll 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

# How-To Steps:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan or line with parchment paper.
02 - Whisk together 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 and whisk thoroughly until a smooth, lump-free batter forms.
05 - Pour batter into prepared pan and gently tap to release air bubbles.
06 - Bake for 45 to 50 minutes until the surface is golden brown and a toothpick inserted in the center is clean.
07 - Remove from oven and allow cake to cool completely in the pan before cutting into squares. Serve at room temperature or chilled.

# Expert Suggestions:

01 -
  • The texture walks this perfect line between chewy mochi and tender cake that keeps people guessing
  • Its flourless and glutenfree without ever feeling like a compromise or substitution
02 -
  • Sweet rice flour and glutinous rice flour are the same thing but neither contains gluten despite the confusing name
  • The texture changes overnight in the fridge becoming firmer and chewier in the best way possible
03 -
  • Room temperature eggs incorporate more smoothly into the batter without leaving tiny white specks
  • Melt the peanut butter slightly for 15 seconds in the microwave if it feels too stiff to whisk easily
Return