Chewy Peanut Butter Mochi (Printable)

A chewy mochi layered with creamy peanut butter and hints of coconut milk, offering a unique dessert experience.

# What You 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

# Directions:

01 - Preheat oven to 350°F. 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 bowl until evenly blended.
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 evenly into the prepared pan; gently tap to release air bubbles.
06 - Bake for 45 to 50 minutes until the surface is golden brown and a toothpick inserted in the center comes out clean.
07 - Remove from oven and allow to cool completely in the pan before cutting into squares.
08 - Serve at room temperature or chilled. Store leftovers in an airtight container refrigerated.

# Expert Advice:

01 -
  • The texture is completely addictive—dense and chewy without feeling heavy, like mochi met cake and they became best friends.
  • One bowl is enough to feed a crowd, and it tastes even better the next day when the flavors have settled in.
  • No fancy ingredients or techniques required, just honest mixing and a patient oven.
02 -
  • Using regular rice flour instead of sweet rice flour (mochiko) will give you a dry, crumbly cake instead of the chewy texture that makes this special—I learned this the hard way.
  • Don't overbake by more than a minute or two, or the edges will firm up too much and you'll lose that tender interior that defines this dessert.
03 -
  • If your peanut butter is separated with oil on top, that's fine—whisk it in with the wet ingredients for creamier batter and better texture throughout.
  • Let the batter rest in the pan for five minutes before baking; this helps the mochiko flour fully hydrate and gives you an even more tender crumb.
Return