Peanut Butter Mochi Cake (Printable)

Tender mochi cake layered with creamy peanut butter and a chewy texture for a delightful bite.

# 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 Make It:

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 in a large bowl until blended.
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 batter is smooth and free of lumps.
05 - Pour batter into prepared pan and gently tap to eliminate air bubbles.
06 - Bake for 45 to 50 minutes until golden brown and a toothpick inserted in center comes out clean.
07 - Remove from oven and allow to cool completely in pan before cutting into squares. Serve at room temperature or chilled.
08 - Store leftovers in an airtight container refrigerated.

# Expert Hints:

01 -
  • It's gluten-free and naturally tender without any fussy kneading or complicated techniques.
  • The peanut butter melts right into the batter, creating pockets of rich flavor that surprise you in every bite.
  • This cake looks humble but feels like a special occasion dessert, perfect for showing off without stress.
02 -
  • Sweet rice flour is non-negotiable—regular rice flour simply won't give you that chewy, mochi-like texture that makes this cake special.
  • The cake is done when the toothpick comes out with just a few moist crumbs, not wet batter; overbaking turns it dry and defeats the whole purpose.
03 -
  • Don't skip the cooling time in the pan—it's when the mochi cake sets and achieves that perfect tender-chewy balance you're after.
  • If your peanut butter is cold or separated, warming it slightly before mixing makes it blend into the wet ingredients far more smoothly.
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