Mochi Cake with Nutella
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Recipe Intro From itsforkandspoon
Mochi cake is a delicious fusion of chewy mochi and soft cake, making it a unique dessert with roots in Hawaiian, Japanese, and Filipino cuisines. Popular among Asian Americans, this gluten-free cake offers a springy texture that pairs perfectly with a rich Nutella topping. If you’re looking for an easy dessert with a twist, this Nutella mochi cake is a must-try for any occasion.
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Recipe Card
ingredients
- 1 pound glutinous rice flour
- 1 teaspoon kosher salt
- 1 1/2 teaspoons baking powder
- 1/2 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 room temperature eggs
- 1 1/2 teaspoons vanilla extract
- 1 (13.5 ounce) can coconut milk
- Butter (or nonstick spray), for the pan
- 1 tablespoon Nutella®, per serving
Method
Step 1
Preheat the oven to 375°F. Grease an 8x8-inch baking pan with butter or nonstick spray. Line the bottom with parchment paper, then grease the parchment paper for easy removal.
Step 2
In a mixing bowl, whisk together the glutinous rice flour, kosher salt, and baking powder. Set aside.
Step 3
Using an electric mixer, cream the softened butter and sugar until light and fluffy.
Step 4
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and coconut milk until smooth.
Step 5
Gradually add the dry mixture to the wet ingredients, mixing until everything is well combined. Don’t worry about over-mixing; the batter is forgiving.
Step 6
Pour the batter into the prepared baking pan. Tap the pan gently on the table to remove any air bubbles.
Step 7
Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Step 8
Allow the mochi cake to cool in the pan for at least 30 minutes before serving. For added flavor, drizzle or spread 1 tablespoon of Nutella hazelnut spread over each serving.