Mochi Cake
Prep Time: 20 min
Cook Time: 75 min
Ingredients
- 250 g sweet rice flour (Mochiko) | (1.5 cup)
- 200 g granulated sugar | (1 cup)
- 120 g heavy cream | (0.5 cup)
- 120 g milk | (0.5 cup)
- 120 g sour cream | (0.5 cup)
- 2 large eggs
- 56 g unsalted butter, melted and cooled | (0.25 cups)
- 4.4 g vanilla extract | (1 tsp)
- 2.8 g salt | (1 tsp Diamond Crystal kosher salt)
- Turbinado sugar (for lining the pan)
Instructions
- Preheat the oven to 350°F.
- Butter an 8” x 8” pan (see notes). Coat the bottom and sides of the pan with Turbinado sugar.
- In a medium bowl, whisk the eggs and butter until smooth and creamy. Add the heavy cream, milk, and sour cream and whisk until homogeneous.
- Whisk in the rice flour until thoroughly combined.
- Bake until deeply browned and the cake bounces back when gently pressed in the center, about 50-65 min.
- Cool for 30 minutes before inverting and serving.
Notes
- A 9” x 9” pan works too, the smaller pan results in thicker, chewier pieces though.
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