Peanut Butter Mochi Cake (Printer View)

Tender mochi with rich peanut butter, blending Japanese and American dessert traditions in each bite.

# Components:

→ 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

# Method:

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 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 wet ingredients into dry ingredients and whisk until batter is smooth and lump-free.
05 - Pour batter into the prepared pan, then gently tap the pan to release any air bubbles.
06 - Bake for 45 to 50 minutes, until top is golden brown and a toothpick inserted into the center comes out clean.
07 - Remove from oven and allow to cool completely in the pan before slicing.
08 - Serve at room temperature or chilled. Store leftovers tightly covered in refrigerator.

# Expert Advice:

01 -
  • It stays incredibly moist for days, getting even chewier as it sits in the fridge.
  • The peanut butter adds a nostalgic flavor that makes it feel comforting and new at the same time.
  • You can mix everything in two bowls without any fancy equipment or technique.
  • It's naturally gluten-free, so everyone at the table can enjoy a square.
02 -
  • Do not skip the cooling time or the texture will be sticky and impossible to cut cleanly.
  • Make sure your peanut butter is creamy and well-stirred, not the natural kind with oil separation, or the batter won't blend smoothly.
  • Use full-fat coconut milk, not the lite version, or the cake will be dry instead of tender.
03 -
  • Let the melted butter cool slightly before adding it to the wet ingredients so it doesn't scramble the eggs.
  • If the top browns too quickly, tent the pan with foil halfway through baking to prevent burning.
  • For perfectly clean slices, wipe your knife between each cut and chill the cake thoroughly before serving.
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