Peanut Butter Mochi Cake (Printable)

Tender mochi with creamy peanut butter flavor, blending Asian and American influences in a chewy treat.

# 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 Steps:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan or line with parchment paper.
02 - Whisk together sweet rice flour, sugar, baking powder, and salt 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 free of lumps.
05 - Pour batter into prepared pan and gently tap to eliminate air bubbles.
06 - Bake 45 to 50 minutes until top is golden brown and a toothpick inserted in center comes out clean.
07 - Remove from oven and cool completely in pan before slicing into squares.
08 - Serve at room temperature or chilled. Store leftovers in airtight container refrigerated.

# Expert Advice:

01 -
  • It's impossibly chewy with a subtle, creamy peanut butter undertone that doesn't overwhelm—more whisper than shout.
  • Naturally gluten-free without tasting like it, plus it stays moist for days if you can resist eating it all first.
  • The coconut milk adds richness that makes it feel decadent while keeping the ingredient list refreshingly short.
02 -
  • Mochiko flour is not regular rice flour—using the wrong type will give you a heavy, grainy cake instead of that signature chewy texture that makes this special.
  • Don't skip the cooling step; cutting into warm mochi cake is messy and heartbreaking, but a completely cooled one slices like a dream.
  • The batter looks thicker and more batter-like than standard cake batters, which is exactly right—that density is what creates the custard-like interior.
03 -
  • If you want extra richness, use full-fat coconut milk straight from the can without shaking it first—that thick cream on top adds incredible depth.
  • Let your eggs and wet ingredients come to room temperature before mixing; cold eggs can cause the peanut butter to seize up and create lumps that won't fully incorporate.
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