If you’re a fan of chewy desserts, this Baked Persimmon Mochi Cake is about to be your new favorite autumn-inspired treat! Using glutinous rice flour and fresh persimmon purée, this simple one-bowl bake delivers that iconic sticky-sweet mochi texture with lightly crisped edges. It’s best enjoyed fresh out of the pan while it’s soft and gooey. Slice it into bite-sized squares and enjoy a fun, fruit-infused twist on baked mochi!
Ingredients
- 160 g glutinous rice flour
- 50 g granulated white sugar
- 200 g persimmon purée (from astringent persimmon)
- 50 g neutral oil
- 2 large eggs
- 4 g baking powder
Instructions
- Preheat the oven to 180°C (356°F).
- Line a 6-inch square baking pan with parchment paper.
- In a large mixing bowl, whisk together the eggs, sugar, oil, milk, persimmon purée until smooth and well combined.
- Sift in the glutinous rice flour and baking powder.
- Mix until you have a smooth batter with no dry flour remaining.
- Pour the batter into baking pan lined with parchment paper and smooth the surface. I used 6'' square baking pan.
- Bake at 180°C (356°F) for 45 minutes, or until the edges are set and the center is cooked through. The top should be lightly golden.
- Remove from the oven and allow the mochi to cool in the pan for about 15–20 minutes.
- Once cooled, cut into squares and serve. The mochi will be soft and chewy when fresh and will become firmer as it cools.
- For the best texture, enjoy it fresh. If refrigerated, the mochi will become firmer and less gooey.
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