{"id":1690,"date":"2026-01-10T03:08:19","date_gmt":"2026-01-10T03:08:19","guid":{"rendered":"https:\/\/cookingtimes.net\/?p=1690"},"modified":"2026-01-10T03:27:39","modified_gmt":"2026-01-10T03:27:39","slug":"glutinous-rice-flour-mochi-cake-layered-nuts-and-brown-sugar","status":"publish","type":"post","link":"https:\/\/cookingtimes.net\/index.php\/2026\/01\/10\/glutinous-rice-flour-mochi-cake-layered-nuts-and-brown-sugar\/","title":{"rendered":"Glutinous Rice Flour Mochi Cake (Layered Nuts and Brown Sugar)"},"content":{"rendered":"<p>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.<\/p>\n\r\n\r\n<div class=\"lt-recipe\" id=\"lt-recipe\" itemscope itemtype=\"http:\/\/schema.org\/Recipe\">\r\n\r\n    \r\n    <h4 itemprop=\"name\">Glutinous Rice Flour Mochi Cake (Layered Nuts and Brown Sugar)<\/h4>\r\n        <div class=\"recipe-info\">\r\n                    <div class=\"publish-date\"><i class=\"fa fa-calendar\"><\/i> <meta itemprop=\"datePublished\" content=\"January 10, 2026\">January 10, 2026<\/div>\r\n                            <div class=\"servings\"><i class=\"fa fa-user\"><\/i> <label>Servings<\/label>: 10-12<\/div>\r\n                                                <div class=\"difficulty\"><i class=\"fa fa-tachometer\"><\/i> <label>Difficulty<\/label>: Easy<\/div>\r\n            <\/div>\r\n            <div class=\"recipe-print\">\r\n        <a href=\"javascript:window.print();\"><i class=\"fa fa-print\"><\/i>Print This<\/a>\r\n    <\/div>\r\n            <p class=\"recipe-author\">By: <span itemprop=\"author\">Lily<\/span><\/p>\r\n        <div class=\"row\">\r\n        <div class=\"col-md-5\"><div class=\"recipe-ingredients\">\r\n        <h5>Ingredients<\/h5>\r\n        <ul>\r\n                        <li itemprop=\"recipeIngredient\">2 eggs<\/li>\r\n                        <li itemprop=\"recipeIngredient\">60 g white sugar<\/li>\r\n                        <li itemprop=\"recipeIngredient\">300 g milk<\/li>\r\n                        <li itemprop=\"recipeIngredient\">40 g vegetable oil<\/li>\r\n                        <li itemprop=\"recipeIngredient\">350 g glutinous rice flour<\/li>\r\n                        <li itemprop=\"recipeIngredient\">Pistachios, walnuts, almonds, raisins, chopped<\/li>\r\n                        <li itemprop=\"recipeIngredient\">Brown sugar, for sprinkling<\/li>\r\n                    <\/ul>\r\n    <\/div><\/div>\r\n            <div class=\"col-md-7\">\r\n        <div class=\"recipe-directions\">\r\n            <h5>Directions<\/h5>\r\n            <ul>\r\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\r\n                    <span class=\"step\">Step 1<\/span>\r\n                    <span itemprop=\"text\">Preheat oven to 350\u00b0F (175\u00b0C). Grease or line a baking pan with parchment paper.<\/span>\r\n                <\/li>\r\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\r\n                    <span class=\"step\">Step 2<\/span>\r\n                    <span itemprop=\"text\">In a large bowl, whisk together the eggs and white sugar until well combined.<\/span>\r\n                <\/li>\r\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\r\n                    <span class=\"step\">Step 3<\/span>\r\n                    <span itemprop=\"text\">Add the milk and vegetable oil, whisking until smooth.<\/span>\r\n                <\/li>\r\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\r\n                    <span class=\"step\">Step 4<\/span>\r\n                    <span itemprop=\"text\">Gradually whisk in the glutinous rice flour until the batter is smooth and lump-free.<\/span>\r\n                <\/li>\r\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\r\n                    <span class=\"step\">Step 5<\/span>\r\n                    <span itemprop=\"text\">First bake (base layer)- Pour half of the batter into the prepared pan. Bake at 350\u00b0F for 10 minutes, until the surface is just set.<\/span>\r\n                <\/li>\r\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\r\n                    <span class=\"step\">Step 6<\/span>\r\n                    <span itemprop=\"text\">Remove the pan from the oven. Evenly sprinkle chopped nuts over the partially baked layer, followed by a light, even layer of brown sugar.<\/span>\r\n                <\/li>\r\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\r\n                    <span class=\"step\">Step 7<\/span>\r\n                    <span itemprop=\"text\">Gently pour the remaining batter over the chopped nuts and brown sugar.<\/span>\r\n                <\/li>\r\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\r\n                    <span class=\"step\">Step 8<\/span>\r\n                    <span itemprop=\"text\">Return to the oven and bake for 35\u201345 minutes, until the top is lightly golden and the center is set.<\/span>\r\n                <\/li>\r\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\r\n                    <span class=\"step\">Step 9<\/span>\r\n                    <span itemprop=\"text\">Let cool before slicing. The cake will develop a soft, chewy mochi texture as it cools.<\/span>\r\n                <\/li>\r\n                            <\/ul>\r\n        <\/div>\r\n    <\/div>\r\n        <\/div>\r\n<\/div>\r\n    \n<h3 data-start=\"1537\" data-end=\"1546\">Notes<\/h3>\n<ul data-start=\"1547\" data-end=\"1761\">\n<li data-start=\"1547\" data-end=\"1631\">\n<p data-start=\"1549\" data-end=\"1631\">Brown sugar adds a caramel-like flavor that pairs especially well with pistachios.<\/p>\n<\/li>\n<li data-start=\"1632\" data-end=\"1697\">\n<p data-start=\"1634\" data-end=\"1697\">This cake tastes even better slightly warm or reheated briefly.<\/p>\n<\/li>\n<li data-start=\"1698\" data-end=\"1761\">\n<p data-start=\"1700\" data-end=\"1761\">Store refrigerated up to 3 days; reheat to restore chewiness.<\/p>\n<\/li>\n<li data-start=\"1698\" data-end=\"1761\">\n<p data-start=\"83\" data-end=\"102\">Estimated Yield One 9 \u00d7 9-inch square pan for 12 medium pieces<span style=\"font-size: 16px;\"> (cut 3 \u00d7 4) <\/span><em data-start=\"176\" data-end=\"180\">or <\/em>16 smaller pieces<span style=\"font-size: 16px;\"> (cut 4 \u00d7 4)<\/span><\/p>\n<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>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&nbsp;<a class=\"read-more\" href=\"https:\/\/cookingtimes.net\/index.php\/2026\/01\/10\/glutinous-rice-flour-mochi-cake-layered-nuts-and-brown-sugar\/\">&hellip;<\/a><\/p>\n","protected":false},"author":1,"featured_media":1695,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,33],"tags":[168],"class_list":["post-1690","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dessert","category-snack","tag-sticky-rice"],"_links":{"self":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts\/1690","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/comments?post=1690"}],"version-history":[{"count":4,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts\/1690\/revisions"}],"predecessor-version":[{"id":1694,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts\/1690\/revisions\/1694"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/media\/1695"}],"wp:attachment":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/media?parent=1690"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/categories?post=1690"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/tags?post=1690"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}