Peanut Butter Mochi Cake (Printable Version)

Tender mochi layered with rich peanut butter, blending Asian-inspired flavors and creamy texture.

# Ingredient List:

→ 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 - Preheat the oven to 350°F. Grease a 9x13-inch baking pan or line it with parchment paper.
02 - In a large bowl, whisk together sweet rice flour, sugar, baking powder, and salt 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 the wet mixture into the dry ingredients and whisk until the batter is smooth and free of lumps.
05 - Transfer the batter to the prepared pan and gently tap it to release any trapped air bubbles.
06 - Bake for 45 to 50 minutes until the surface is golden brown and a toothpick inserted into the center comes out clean.
07 - Remove from the oven and allow the cake to cool completely in the pan before cutting into squares.
08 - Serve at room temperature or chilled. Store any leftovers in an airtight container refrigerated.

# Expert Advice:

01 -
  • It satisfies every texture craving at once: chewy, soft, and just barely crisp on top.
  • You can mix the whole thing in under ten minutes with a whisk and two bowls.
  • The peanut butter flavor is bold but never heavy, and the coconut milk adds a quiet richness you can't quite name.
  • It keeps beautifully in the fridge and tastes even better cold the next morning with coffee.
02 -
  • Do not use regular rice flour—only sweet rice flour (mochiko) will give you the right chewy texture.
  • Let the cake cool all the way before cutting, or it will fall apart and stick to your knife.
  • If your peanut butter is too thick, warm it slightly before mixing so it blends smoothly into the wet ingredients.
03 -
  • Whisk the peanut butter into the wet ingredients first before adding the other liquids—it blends more easily that way.
  • Line your pan with parchment paper so you can lift the whole cake out and slice it on a cutting board without wrestling it from the pan.
  • This cake actually tastes better the next day once the flavors have settled and the texture has fully set.
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