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miso pecan butter mochi cake

Miso Pecan Butter Mochi cake Recipe

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Ingredients
  

  • Pecans:
  • Vegetable oil for baking sheet
  • 8 oz. raw pecans coarsely chopped (about 2 cups)
  • 2 Tbsp. pure maple syrup
  • 1 Tbsp. sugar
  • 2 tsp. white or yellow miso
  • Cake and Assembly:
  • 6 Tbsp. unsalted butter melted, slightly cooled, plus more for pan
  • 2 large eggs
  • 1¼ cups 250 g sugar
  • 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
  • 1 13.5- oz. can unsweetened coconut milk well shaken, heated slightly if fat is solid
  • 2 tsp. vanilla bean paste or vanilla extract
  • 1⅔ cups 254 g mochiko (sweet rice flour; such as Koda Farms)
  • 1 tsp. baking powder
  • Vanilla ice cream for serving

Instructions
 

  • Step 1: Prepare Pecans
  • Preheat oven to 350°F and lightly oil a rimmed baking sheet.
  • Toss pecans with maple syrup, sugar, and miso until well coated.
  • Spread evenly on the baking sheet and bake for 6–8 minutes until fragrant. Let cool.
  • Step 2: Prepare Cake Batter
  • Grease a 9"-diameter cake pan with butter and line with parchment paper.
  • Whisk eggs, sugar, and salt until smooth. Add coconut milk, vanilla, and melted butter; whisk well.
  • Gradually whisk in mochiko and baking powder until the batter is smooth and thick. Pour into the pan.
  • Step 3: Assemble and Bake
  • Scatter cooled pecans evenly over the batter.
  • Bake for 50–55 minutes, until the top is golden and a tester comes out clean.
  • Cool in the pan for 15 minutes, then turn out onto a rack. Let cool completely.
  • Step 4: Serve Slice and serve with vanilla ice cream for a perfect pairing.