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Recipes Nugget Markets Signature Recipes

Brown Butter Mochi Cake

Prep time
20 minutes PT20M
Cook time
45–55 minutes PT55M
Yield
About 12 servings
Difficulty
2 out of 5 on the difficulty scale
Mochi Cake Nugget Markets signature recipes

Bouncy, buttery and beautiful, these squidgy squares owe their unique chewy texture in part to sweet rice flour. You've never had anything like it! 

Ingredients

  • 4 ounces butter, plus more for greasing pan
  • 1⅓ cups granulated sugar, plus more for greasing pan
  • 1 tablespoon white miso
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 can (13.66 ounces) coconut milk
  • 2 cups sweet rice flour
  • 1 teaspoon baking powder
  • ½ cup shredded coconut, lightly toasted

Preparation

Heat oven to 335°F.

Heat butter in a small sauce pot on medium heat. Cook until butter is foaming and particulate turns golden brown. Remove from heat and let cool, but still melted.

In a work bowl, whisk together the sugar and miso. Mix in browned butter and vanilla, then stir in the eggs. Mix in the coconut milk, followed by the rice flour and baking powder.

Heat oven to 335°F.

Grease a 7x11-inch baking dish with butter and then coat with sugar. Pour batter into dish and top evenly with shredded coconut. Bake for 45–50 minutes until golden brown and slightly risen. Center will be springy to the touch. 

Let cool a minimum of 3 hours before serving, ideally overnight so it can develop its traditional chewy texture.