A chewy, soft, and lightly sweet mochi-style cake made with glutinous rice flour, enriched with milk and eggs, layered with crunchy pistachios, and topped with caramel-like brown sugar. Perfect for dessert or an afternoon treat, each bite offers a delightful balance of nutty flavor and tender, chewy texture.
Glutinous Rice Flour Mochi Cake (Layered Nuts and Brown Sugar)
January 10, 2026
: 10-12
: Easy
Ingredients
- 2 eggs
- 60 g white sugar
- 300 g milk
- 40 g vegetable oil
- 350 g glutinous rice flour
- Pistachios, walnuts, almonds, raisins, chopped
- Brown sugar, for sprinkling
Directions
- Step 1 Preheat oven to 350°F (175°C). Grease or line a baking pan with parchment paper.
- Step 2 In a large bowl, whisk together the eggs and white sugar until well combined.
- Step 3 Add the milk and vegetable oil, whisking until smooth.
- Step 4 Gradually whisk in the glutinous rice flour until the batter is smooth and lump-free.
- Step 5 First bake (base layer)- Pour half of the batter into the prepared pan. Bake at 350°F for 10 minutes, until the surface is just set.
- Step 6 Remove the pan from the oven. Evenly sprinkle chopped nuts over the partially baked layer, followed by a light, even layer of brown sugar.
- Step 7 Gently pour the remaining batter over the chopped nuts and brown sugar.
- Step 8 Return to the oven and bake for 35–45 minutes, until the top is lightly golden and the center is set.
- Step 9 Let cool before slicing. The cake will develop a soft, chewy mochi texture as it cools.
Notes
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Brown sugar adds a caramel-like flavor that pairs especially well with pistachios.
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This cake tastes even better slightly warm or reheated briefly.
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Store refrigerated up to 3 days; reheat to restore chewiness.
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Estimated Yield One 9 × 9-inch square pan for 12 medium pieces (cut 3 × 4) or 16 smaller pieces (cut 4 × 4)
