epicurious4.9
Miso and Maple Pecan-Butter Mochi Cake
Crisp pecans in a sticky mochi cake makes for a dreamy dessert. A dab of miso gives it intriguing depth.
👥 10 Servings⏱️ Prep & Cook: 1h 30m👤 Shuai Wang📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●oven
- ●pan
- ●whisk
📝 Preparation Steps
1
Pecans
2
Place a rack in middle of oven; preheat to 350°. Lightly oil a rimmed baking sheet with vegetable oil. Using your hands, toss 8 oz. raw pecans, coarsely chopped (about 2 cups), 2 Tbsp. pure maple syrup, 1 Tbsp. sugar, and 2 tsp. white or yellow miso in a medium bowl until well coated. Spread out on prepared baking sheet; bake until fragrant and matte looking, 6–⏱️ 8 minutes (nuts won’t be fully toasted). Let cool.
Vegetable oil (for baking sheet). raw pecans, coarsely chopped (about 2 cups)8 oz. pure maple syrup2 Tbsp. sugar1 Tbsp. white or yellow miso2 tsp
3
Cake and Assembly
4
Lightly grease a 9"-diameter cake pan with unsalted butter and line bottom with a parchment paper round. Vigorously whisk 2 large eggs, 1¼ cups (250 g) sugar, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl until smooth. Add one 13.5-oz. can unsweetened coconut milk, well shaken, heated slightly if fat is solid, 2 tsp. vanilla bean paste or vanilla extract, and 6 Tbsp. unsalted butter, melted, slightly cooled, and whisk well. Add 1⅔ cups (254 g) mochiko and 1 tsp. baking powder; whisk vigorously until combined and batter is smooth and thick. Scrape batter into prepared pan.
large eggs2¼ cups (250 g) sugar1. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp13.5-oz. can unsweetened coconut milk, well shaken, heated slightly if fat is solid1. vanilla bean paste or vanilla extract2 tsp. unsalted butter, melted, slightly cooled, plus more for pan6 Tbsp⅔ cups (254 g) mochiko (sweet rice flour; such as Koda Farms)1. baking powder1 tsp
5
Toss pecans to break up any clumps and scatter evenly over batter, going all the way to the edges (it may seem like a lot). Bake cake until sides start to pull away from pan, top is golden brown, and a tester inserted into the center comes out clean (some pecans will sink), 50–⏱️ 55 minutes. Transfer to a wire rack and let cake cool in pan ⏱️ 15 minutes. Turn cake out onto rack; peel away parchment and discard. Carefully turn cake right side up and let cool completely (at least ⏱️ 1 hour).
6
To serve, slice cake and top with scoops of vanilla ice cream.
Vanilla ice cream (for serving)
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