Peanut Butter Mochi Cake (Printable)

Tender mochi cake layered with creamy peanut butter for a chewy, flavorful treat.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups sweet rice flour (glutinous rice flour, mochiko)
02 - 1 cup granulated sugar
03 - 1 tsp baking powder
04 - 1/4 tsp 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 tsp vanilla extract

# Method:

01 - Preheat oven to 350°F and grease a 9x13-inch baking pan or line it with parchment paper.
02 - Whisk together sweet rice flour, granulated sugar, baking powder, and salt in a large mixing bowl until well combined.
03 - In a separate bowl, whisk whole milk, coconut milk, eggs, peanut butter, melted butter, and vanilla extract until smooth.
04 - Pour wet mixture into dry ingredients and whisk until batter is smooth and free of lumps.
05 - Pour batter into prepared pan and gently tap to release air bubbles.
06 - Bake for 45 to 50 minutes, until top is golden brown and a toothpick inserted in the center comes out clean.
07 - Allow the cake to cool completely in the pan before slicing into squares.
08 - Serve at room temperature or chilled. Store leftovers in an airtight container in the refrigerator.

# Expert Pointers:

01 -
  • The texture is unlike anything else—chewy on the inside, golden on the outside, and it stays that way for days.
  • It tastes fancy and a little mysterious, but honestly takes less effort than most cakes.
  • You can serve it at room temperature or chilled, which means zero stress about timing.
  • One pan, minimal cleanup, and it feeds a crowd without making you feel like you spent all day baking.
02 -
  • Do not skip letting this cool completely in the pan—cutting into a warm cake will shred it into sad crumbs instead of giving you those clean squares.
  • Sweet rice flour is not interchangeable with regular rice flour; the glutinous texture is the entire point and what makes this cake feel like nothing else you've made before.
  • If your peanut butter is the natural separated kind, stir it first so the oil doesn't pool on top and throw off your ratios.
03 -
  • If your kitchen is very warm, chill the wet ingredient bowl before mixing so the peanut butter doesn't separate into oil and solids.
  • The sound of a toothpick coming clean out of this cake is slightly different from regular cake—it's a soft, moist sound, not a crisp clink; trust that slightly softer center.
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