Peanut Butter Mochi Cake

# What You'll Need:

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

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

01 - Preheat 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 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 the prepared pan and gently tap to release air bubbles.

06 - Bake for 45 to 50 minutes until the top is golden brown and a toothpick inserted in the center is clean.

07 - Remove from oven and allow to cool completely in the pan before slicing into squares.

08 - Serve at room temperature or chilled. Store leftover pieces in an airtight container refrigerated.

01 -

The texture is unlike anything else: chewy edges with a tender, almost creamy center that melts on your tongue.
It comes together in one bowl with no fancy equipment, and the peanut butter adds a comforting richness that feels both nostalgic and new.

02 -

Use glutinous rice flour (mochiko), not regular rice flour—the texture depends entirely on this.
Don't skip the cooling step, the cake needs time to set or it will fall apart when you cut it.

03 -

Tap the pan firmly on the counter after pouring the batter to prevent air pockets that can create uneven texture.
For the best chew, let the cake sit overnight in the fridge before serving—it transforms completely.