Peanut Butter Mochi Cake (Printable Version)

Tender mochi cake with rich peanut butter and a chewy, delightful texture for sweet cravings.

# 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 - Set the oven to 350°F and grease a 9x13-inch baking pan or line it with parchment paper.
02 - Whisk sweet rice flour, sugar, baking powder, and salt together 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 the wet mixture into the dry ingredients and whisk until smooth and free of lumps.
05 - Pour the batter into the prepared pan and gently tap to release air bubbles.
06 - Bake for 45 to 50 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
07 - Allow the cake to cool completely in the pan before slicing into 12 squares. Serve at room temperature or chilled.
08 - Place leftover pieces in an airtight container and refrigerate.

# Expert Advice:

01 -
  • It's naturally gluten-free and uses just one bowl technique, so cleanup is refreshingly minimal.
  • The texture sits in this perfect sweet spot between cake and mochi, chewy without being gummy or dense.
  • Peanut butter fans will appreciate how it brings a savory-sweet depth that regular cake just doesn't have.
02 -
  • Use glutinous rice flour, not regular rice flour—I learned this the hard way by accidentally grabbing the wrong bag and ending up with a cake that was dense and grainy instead of chewy and tender.
  • Don't overbake it; this cake continues to set as it cools, and pulling it out when a toothpick is just clean ensures it stays tender rather than becoming cake-like and dry.
03 -
  • Melt your butter before mixing so it incorporates smoothly into the wet ingredients and creates a more tender cake.
  • If you're in a humid climate, reduce the coconut milk by a couple tablespoons because the cake will absorb extra moisture from the air as it bakes.
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