Introduction
If you’re searching for a mochi cake recipe that’s anything but ordinary, this Miso-Maple Pecan Butter Mochi Cake will blow your taste buds away! Combining the chewy magic of traditional mochi with an irresistible sweet-savory twist, this dessert is:
🔥 Impossibly chewy (thanks to mochiko flour)
🍯 Perfectly balanced (sweet maple + umami miso)(like our Black Sesame Mochi Cookies)
⏱ Shockingly easy (no special skills needed!)
Whether you’re a mochi lover or new to Japanese-inspired desserts, this mochi cake recipe delivers unforgettable texture and flavor in every bite.
Ingredients You’ll Need
Cake Base:
- 1½ cups mochiko flour (glutinous rice flour)
- ¾ cup granulated sugar
- 1 tsp baking powder
- 1¼ cups coconut milk (or whole milk)
- ½ cup maple syrup
- 2 large eggs
- ¼ cup melted butter (or coconut oil for vegan option)
- 1 tsp vanilla extract
Pecan Swirl:
- 2 tbsp white miso paste
- 2 tbsp maple syrup
- ¼ cup chopped pecans
- 1 tbsp melted butter
Step-by-Step Instructions
1. Prep the Oven & Pan
- Preheat oven to 350°F (175°C).
- Grease an 8×8-inch baking pan or line it with parchment paper.
2. Make the Mochi Batter
- In a large bowl, whisk together mochiko flour, sugar, and baking powder.
- Add coconut milk, maple syrup, eggs, melted butter, and vanilla.
- Mix until smooth and lump-free.
3. Prepare the Miso-Pecan Swirl
- In a small bowl, combine miso paste, maple syrup, and melted butter.
- Stir in chopped pecans.
4. Layer & Bake
- Pour 2/3 of the mochi batter into the pan.
- Dollop miso-pecan mixture on top.
- Swirl gently with a knife.
- Pour the remaining batter and smooth the top.
5. Bake to Perfection
- Bake for 45-50 minutes until golden and firm.
- Let cool 10 minutes before slicing.
Tips for the Best Cake
✔ Use mochiko flour – Regular rice flour won’t give the same chew.
✔ Adjust sweetness – Reduce sugar if using sweetened miso.
✔ Add texture – Sprinkle extra pecans on top before baking.
✔ Storage – Keep in an airtight container for 3 days or freeze for later!
