Peanut Butter Mochi Cake (Printable)

Tender mochi layered with creamy peanut butter and sweet rice flour for a unique dessert experience.

# 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

# How-To:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan or line with parchment paper.
02 - In a large bowl, whisk together sweet rice flour, sugar, baking powder, and salt until evenly mixed.
03 - In a separate bowl, whisk milk, coconut milk, eggs, peanut butter, melted butter, and vanilla extract until smooth.
04 - Pour wet ingredients into dry ingredients and whisk until the batter is smooth 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 brown and a toothpick inserted in the center comes out clean.
07 - Remove from oven and allow to cool completely in the pan before slicing into squares. Serve at room temperature or chilled.
08 - Keep leftovers in an airtight container refrigerated.

# Expert Advice:

01 -
  • It's ridiculously simple but tastes like you fussed over it for hours.
  • The mochi creates this impossibly chewy-tender crumb that's nothing like regular cake.
  • Naturally gluten-free without any weird aftertaste or dense texture.
  • One pan means barely any cleanup, and leftovers stay soft for days.
02 -
  • Make absolutely sure you're using glutinous rice flour (mochiko), not regular rice flour—they're completely different, and regular rice flour will give you a gritty, dense cake instead of the chewy masterpiece you're after.
  • Don't overbake or cut too early: a slightly underbaked mochi cake is actually perfect, with a tender crumb that stays soft for days, while overbaking dries it out.
  • Cooling completely in the pan is non-negotiable—it allows the mochi structure to set so slices stay together instead of crumbling.
03 -
  • Let your ingredients sit at room temperature for 30 minutes before mixing—cold peanut butter and eggs blend much less smoothly and can create a lumpy batter.
  • A moist mochi cake is a happy mochi cake; if your pan runs very hot or your kitchen is dry, consider reducing the oven temperature by 25°F and adding an extra 5 minutes to the bake time.
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