Peanut Butter Mochi Cake (Printable Page)

Tender, chewy mochi cake featuring creamy peanut butter and a blend of Asian-American flavors.

# 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

# Steps:

01 - Preheat oven to 350°F. Lightly grease a 9x13-inch pan or line it with parchment paper.
02 - In a large bowl, whisk together sweet rice flour, sugar, baking powder, and salt until evenly 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 mixture and whisk until the batter is smooth and lump-free.
05 - Pour batter into the prepared pan, gently tapping to release air bubbles.
06 - Bake for 45 to 50 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
07 - Let cool completely in the pan before cutting into squares.
08 - Serve at room temperature or chilled. Store leftovers in an airtight container refrigerated.

# Expert Advice:

01 -
  • The texture is unlike any cake you've made before—chewy, almost fudgy, but still light enough that you won't feel weighed down.
  • It actually tastes better after a day or two in the fridge, which means you can bake ahead for gatherings without stress.
  • Between the sweet rice flour and coconut milk, it naturally stays moist and doesn't dry out, even if you're not the most vigilant baker.
02 -
  • Do not skip the cooling step or use regular rice flour instead of mochiko; both will destroy the texture you're chasing.
  • If your peanut butter is very thick or oily, stir it well before measuring so the ratio stays consistent throughout the batter.
03 -
  • The secret to perfect edges is tapping the baking pan gently on the counter after pouring the batter to release hidden air bubbles that would otherwise leave gaps in your slices.
  • If you're unsure when it's done, the toothpick test is reliable, but also look for the edges to pull slightly away from the pan and the top to be a deep golden brown, not pale.
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