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 the oven to 350°F. Grease a 9x13-inch baking pan or line it with parchment paper.

02 - Whisk together sweet rice flour, sugar, baking powder, and salt in a large bowl 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 - Pour the batter into the prepared pan and gently tap to release any air bubbles.

06 - Bake for 45 to 50 minutes until the top is golden 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.

01 -

It has that addictive chew that makes you reach for just one more piece, then another.
Peanut butter folds into the batter so easily it feels like the recipe was always meant to be this way.
It stays moist for days in the fridge and actually tastes better the next morning with coffee.

02 -

Don't skip the full fat coconut milk, the lite version makes the texture dry and the flavor flat.
Let the cake cool completely before slicing or it will stick to your knife and fall apart in a frustrating way.

03 -

Whisk the peanut butter into the wet ingredients thoroughly so you don't end up with pockets of peanut butter that refuse to mix in.
Use parchment paper with a little overhang so you can lift the whole cake out of the pan and slice it on a cutting board for cleaner edges.