Mushroom Mochi Cake

Makes 1 Quarter Sheet Pan / 4-inch, 4 layer cake



75 g mochi rice flour (sweet rice flour)

55 g tapioca starch

75 g buckwheat flour

20 g potato starch (can substitute with corn starch)

1/2 tsp cinnamon

2 tsp mushroom powder*  

3/4 tsp baking powder

1 tsp salt


4 oz shitake mushrooms: cleaned, stems removed, and quartered

4 oz white button mushroom: cleaned and quartered

100 g / 3.5 oz / 1 small Yukon gold potato, peeled and diced

1.5 tsp salt

50 g coconut oil

50 g olive oil

90 g white sugar

90 g dark brown sugar

1 large egg

1.5 tsp vanilla extract

demura sugar for topping


1. Mushroom Potato Puree: In medium saucepan pan heat coconut oil + 1/4 cup water. Add mushrooms and diced potato pieces to pan. Cover and saute/steam until mushrooms are soft, about 5 minutes. Remove lid and let the vegetable water reduce until potatoes are soft and 1/3 cup water remains, about 5 minutes. Remove from heat and cool slightly. Pour all contents into blender and puree until smooth. Puree should yield 400 g.

2. Transfer mushroom puree to a large bowl. Whisk in olive oil, sugars and vanilla extract. Add egg and whisk to emulsify.

3. In a separate small bowl combine dry ingredients and whisk to break up clumps. Fold dry mix into wet mix with a rubber spatula and when completely combined beat well for 30 seconds. Taste for seasoning and add a pinch more salt if needed.

4. Lightly oil a quarter sheet tray and line with parchment paper. Lightly oil parchment paper and and pour cake batter into sheet tray. Shake pan to even out batter. Sprinkle generously with demura sugar and bake at 350 F for 35 minutes TK until the top begins to crystalize and edges pull away from the sides of the pan. Cool and enjoy!

* Kalustyans carries ground mushroom powder. Otherwise buy dried mushroom medley mix from Whole Foods and grind in a coffee grinder or pestle and mortar to a powder. 


Mochi! This chewy and dense Japanese inspired cake is slightly sweet, slightly savory and weirdly addicting. Fresh mushrooms, coconut oil and brown sugar create a unique flavor combination that is a welcoming alternative to humdrum desserts. It is delicious just the way it is or layered with my coconut-cashew cream filling.
Photography by Se Young |