Peanut Butter Mochi Cake (Print Version)

Tender mochi cake enriched with creamy peanut butter for a unique, chewy texture.

# 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

# Directions:

01 - Set the oven to 350°F and grease a 9x13-inch baking pan or line it with parchment paper.
02 - In a large bowl, whisk together the sweet rice flour, sugar, baking powder, and salt until evenly mixed.
03 - In a separate bowl, whisk together the 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 thoroughly until the batter is smooth and free of lumps.
05 - Pour the batter into the prepared pan and gently tap to release any air bubbles.
06 - Bake for 45 to 50 minutes, until the surface turns golden brown and a toothpick inserted in the center comes out clean.
07 - Remove from the oven and allow to cool completely in the pan before slicing into squares. Serve at room temperature or chilled.
08 - Store any leftovers in an airtight container refrigerated.

# Expert Advice:

01 -
  • The texture is unmatched—crispy edges with a soft, chewy center that stays moist for days.
  • Peanut butter lovers get their fix without the heaviness of traditional cake.
  • It comes together in one bowl with ingredients you probably already have.
  • Naturally gluten-free, so everyone at the table can have a slice without fuss.
02 -
  • Don't skip the full-fat coconut milk—low-fat versions make the texture dry and the flavor flat.
  • Make sure your peanut butter is at room temperature so it blends smoothly into the wet ingredients.
  • Let the cake cool completely or it will fall apart when you try to cut it—patience pays off here.
03 -
  • Use a silicone spatula to scrape every bit of batter into the pan—this recipe doesn't make extra, so you want it all in there.
  • If the top starts browning too fast, tent it loosely with foil halfway through baking.
  • For clean cuts, wipe your knife between slices—mochi cakes are sticky and the blade will drag otherwise.
Return