This peanut butter mochi is chewy, bouncy, perfectly sweet and super nutty! It is topped with crushed peanuts and more peanut butter drizzles. Made with glutinous rice flour, this recipe is naturally gluten-free and dairy-free.
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What is peanut butter mochi?
This peanut butter mochi is an arranged version of Hawaiian butter mochi cake. It is bouncy and chewy like Japanese mochi but still has a bit of a cake-y spongy feel.
Flavor wise, if you are a peanut butter lover, you are in the right place.
This peanut butter mochi has ⅓ cup of peanut butter, plus more on top, and with crushed peanuts all over the surface. All it takes is mixing the ingredients in one bowl and bake, making it perfect for satisfying your Asian sweets cravings.
Glutinous rice flour
Glutinous rice flour is used as the main ingredient for this recipe, which makes it naturally gluten-free. With added heat and water, this flour develops a stretchy, sticky texture just like mochi. I have seen it sold as ‘mochiko’, ‘glutinous rice flour’, or ‘sweet rice flour’. Either way, just make sure on the package that the ingredient is just glutinous rice flour.
Regular rice flour cannot be used as a substitute for this recipe as it brings out a completely different texture.
Ingredients for this recipe
- Eggs
- Full fat coconut milk - Make sure to use a canned type. What you don't want is a coconut milk beverage sold in the drink section!
- Unsweetened almond milk
- Natural peanut butter - This is a runny type instead of a thick one such as Skippy's.
- Mochiko - I use Blue Star Mochiko
- Organic cane sugar - Or any white sugar. Coconut sugar works as well but note that it will have a subtle coconut flavor and make the mochi darker.
- Baking powder
- Refined coconut oil
For toppings:
- Shelled peanut
- Natural peanut butter - For drizzling
How to make peanut butter mochi
1. Mix the wet ingredients. Place the eggs, coconut milk, almond milk, peanut butter in a bowl and mix well.
2. Add the dry ingredients. Add in the mochiko, sugar, and baking powder. Mix well.
3. Add oil. Pour in the melted coconut oil and mix.
4. Top. Pour the batter into a 8" square pan. Sprinkle crushed peanuts on top, then drizzle 1 tablespoon peanut butter.
5. Bake. Bake at 350°F/ 176°C for 1 hour or until set.
*See the recipe card below for detailed instructions.
Tips
Stir the coconut milk well with a knife if it is partially solid upon opening.
If your peanut butter does not contain any salt, add ⅛ teaspoon of salt to the batter.
To make the peanut butter into a drizzle-able consistency, microwave in a cup for 10 seconds or so to make it runnier.
Frequently asked questions
Peanut butter mochi can be stored at room temperature in an airtight container for 2-3 days.
It can also be frozen for up to 2 months. Microwave to thaw. You may see a trace of oil on the surface upon defrosting but the texture will be the same as freshly cooked mochi.
This peanut butter mochi can be doubled and baked in a 9 x 13" pan. Bake for the same amount of time as the original recipe.
More mochi recipes...!
Recipe
Peanut Butter Mochi (Easy One Bowl Recipe)
Ingredients
- 2 large eggs
- 6¾ fluid ounces full fat coconut milk this is half a can
- 1 cup unsweetened almond milk
- ⅓ cup natural peanut butter unsweetened
- 8 ounces mochiko glutinous rice flour this is half a box
- ¾ cup organic cane sugar or any white sugar
- 1 teaspoon baking powder
- 3 tablespoons melted refined coconut oil or vegan butter
Toppings
- 3 tablespoons shelled peanuts crushed
- 1 tablespoon natural peanut butter to drizzle
Instructions
- Preheat the oven to 350°F/ 176°C. Line and lightly grease an 8-inch square baking pan.
- Place the eggs, coconut milk, almond milk, and peanut butter in a bowl. Mix well.
- Add in the mochiko glutinous rice flour, sugar, and baking powder. Mix well.
- Pour in the melted coconut oil and mix.
- Pour the batter into the pan. Sprinkle crushed peanuts on top, then drizzle 1 tablespoon peanut butter.
- Bake for 1 hour or until set.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Esther says
Really tasty and easy to make! I added chocolate chips, a pinch of salt and some sesame oil to it. The taste is amazing! Thank you for the recipe!
Natsuko says
Addition of chocolate, salt and sesame oil sounds amazingly delicious! Thank you for trying the recipe!