Mochi cake recipes for every taste and occasion

Ingredients for Mochi cake, any way you want it.

• 85 g unsalted butter, melted, plus more for greasing

• 300 g caster sugar, plus more for greasing

• 400 ml coconut milk or 400 ml single cream

• 2 large eggs

• 10 ml vanilla extract

• 5 ml sea salt

• 254 g glutinous sweet rice flour, preferably Koda Farms Blue Star Mochiko

• 45 g powdered flavouring of choice (such as unsweetened cocoa powder, pandan leaf powder, or malted milk powder) or 15 g matcha powder plus 30 g glutinous sweet rice flour or 45 g glutinous sweet rice flour

• 5 ml ground spice of choice (such as cinnamon, cardamom, or turmeric)

• 5 ml baking powder

• 60–80 g unsweetened shredded coconut or sesame seeds

How to make Mochi cake, any way you want it.

1. Preheat the oven to 180°C (fan 160°C). Generously butter a 23 cm (9”) round cake tin, an 20 cm (8”) square baking tin, or two standard 12-cup muffin trays (14 cups total). If you only have one muffin tray, you can bake any extra batter in a small loaf tin or mini muffin tray, or simply discard it. Generously coat the pan with sugar, tapping out the excess (about 60 g should suffice).

2. Place 300 g of sugar and 85 g of butter in a large bowl. If using coconut milk, heat it in a small saucepan over medium heat, whisking constantly until there are no lumps. Then, whisk it into the sugar mixture. If using single cream, whisk it directly into the sugar mixture. Add the eggs, vanilla extract, and salt, then whisk to combine.

3. In a medium bowl, whisk together the rice flour, powdered flavouring of your choice (or an additional 45 g of rice flour), spice of your choice, and baking powder. Then, whisk this mixture into the egg mixture until well combined.

4. Scrape the batter into the prepared pan and sprinkle the top with coconut or sesame seeds.

5. Bake for 55–65 minutes for a cake, or 45–55 minutes for cupcakes, until the top begins to crack and the cake springs back when gently pressed.

6. Transfer the pan to a wire rack and let the cake cool in the pan for 10 minutes. Run a knife around the perimeter of the cake, place a plate over the pan, and invert the cake onto the plate. Hold the wire rack over the cake and invert it again onto the rack (for cupcakes, simply turn them out onto the rack and then turn them over). Let the cake cool completely.

7. To prepare in advance: The cake can be baked up to 5 days ahead. Store it tightly wrapped at room temperature.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.