Peanut Butter Mochi Cake (Print Version)

Tender mochi with creamy peanut butter offers a perfect blend of chewy texture and nutty taste.

# 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 Make It:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan or line with parchment paper.
02 - In a large bowl, whisk sweet rice flour, sugar, baking powder, and salt until evenly mixed.
03 - In a separate bowl, whisk together whole 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 45 to 50 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
07 - Remove from oven and let cool completely in the pan before slicing into squares.
08 - Serve at room temperature or chilled. Store leftovers in an airtight container refrigerated.

# Expert Tips:

01 -
  • It has that addictive chewy texture mochi is famous for, with a rich peanut butter warmth in every bite.
  • You only need one bowl and a whisk, no mixer or fancy equipment required.
  • It stays moist for days in the fridge and actually tastes better the next day.
  • Naturally gluten-free without any complicated substitutions or texture tricks.
02 -
  • Do not skip the cooling step, cutting it warm will give you a gooey mess instead of clean chewy squares.
  • Make absolutely sure you're using mochiko or sweet rice flour, regular rice flour will not give you the right texture at all.
  • Whisk the peanut butter into the wet ingredients thoroughly or you'll end up with streaks and uneven flavor.
03 -
  • Use room temperature eggs and milk so the melted butter doesn't seize up when you mix everything together.
  • If you want a deeper peanut flavor, add an extra tablespoon or two of peanut butter to the batter.
  • Line your pan with parchment that overhangs the edges so you can lift the whole cake out and slice it on a cutting board for cleaner cuts.
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