Pecan pie meets butter mochi and becomes best friends. # 369: Miso Maple Mochi Cake

It might be an unpopular opinion but I’ve always thought of both butter mochi and pecan pie as mid on their own. Both are fine, but don’t typically have me reaching for a second slice. Paired up though? SO GOOD.

You get the best of both worlds: amazing chewy texture from the mochi and tons of flavor from the miso maple toasted pecans.

And yes in case you’re wondering, it’s delicious with chocolate drizzled on top. In my defense, I had leftover melted chocolate from making the sprinkle topper for my birthday cake, and wasting chocolate is illegal!

I’m tempted to make it again for Thanksgiving but in a rectangular pan and sliced into snatchable squares. There’s always tons of pie options on the table and minimal stomach space left, so bite-sized might be the way to go!

Whoever at Bon Appétit thought to combine miso paste and maple syrup is a genius. Salty sweet but with added layers of umami. I would buy a maple miso pecan candle in a second. Or I could just make this every week during cozy season and have the same effect? Totally normal behavior.

Cue me wondering why I didn’t buy pre-chopped nuts. I always seem to underestimate the cutting board size needed and end up with pecan confetti all over the table.

Fun fact if you didn’t already know: glutinous rice flour has no gluten in it! The term glutinous just refers to the sticky nature of the short-grain rice used to make it.

A bit of buttery batter.

I expected most of the pecans to sink but they mostly came back up to the surface in the oven. The density of the baked rice flour said nope!

Crispy crackly goodness.

It released from the pan beautifully too! I had lined the bottom of the springform with parchment paper but the cake laughed at my caution and came out perfectly.

Happy munching!

Recipe from: https://www.bonappetit.com/recipe/miso-and-maple-pecan-butter-mochi-cake