Get the Recipe: Passion Fruit Butter Mochi Cake (Gluten Free)
Passion fruit butter mochi cake with a chewy, custardy texture and crisp edges. Made with real passion fruit for a bright, tangy twist on the classic Hawaiian dessert—naturally gluten free and easy to make in one bowl.
Ingredients
For The Passion Fruit Butter Mochi Cake
- ¾ cup (6 ounces or 170 grams) strained passion fruit pulp or puree
- ¾ cup (6 ounces or 170 grams) whole milk, at room temperature
- ¼ cup (2 ounces or 57 grams) unsalted butter, melted and cooled slightly
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 ¾ cups (12.25 ounces or 347 grams) granulated sugar
- 2 ¼ cups (11.75 ounces or 333 grams) mochiko sweet rice flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
For The Passion Fruit Glaze
- ½ cup (4.5 ounces or 128 grams) unstrained passion fruit pulp or puree
- ¼ cup (1.75 ounces or 50 grams) granulated sugar
Instructions
- First, make the passion fruit butter mochi cake. Position a rack in the center of the oven and preheat the oven to 350°F.Generously spray a 9-inch round cake pan with cooking spray and line the bottom with a parchment paper circle. Spray the parchment, too.
- Make the batter. In a large bowl, whisk together the passion fruit for the mochi cake, milk, melted butter, eggs, and vanilla. Add the sugar for the mochi cake and whisk until just combined. Add the mochiko sweet rice flour, baking powder, and salt and mix with a rubber spatula until just combined.
- Bake the batter. Pour the batter into the prepared pan. Bake for 50 to 55 minutes, or until a skewer inserted into the center of the cake comes out with a few crumbs attached.Cool completely in the pan on a wire rack before making the glaze and glazing the cake.
- Make the passion fruit glaze. In a medium sauce pan, whisk together the passion fruit and the sugar for the glaze. Cook to a low simmer over medium heat, whisking continuously, about 3 to 5 minutes or until the mixture thickens and can coat the back of a spoon without dripping. Remove from heat and cool in the pan on a wire rack for 15 minutes before glazing the cake.
- Glaze the cake. While the glaze is still warm but not overly hot, use an offset spatula to spread the passion fruit glaze in a thin, even layer on top of the mochi cake. The glaze will continue to thicken and cool into a jelly-like consistency as it cools.
- Serve and store. Serve at room temperature. You can serve immediately after glazing, or wait 1 to 2 hours for the glaze to set.The mochi cake is best on the day it's made, but can be stored in an airtight container at room temperature for up to 2 days.
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