Jul 14 2026
Restaurants›Little Bear›Mochi Cake Recipe

Mochi Cake Recipe

Inspired by Little Bear
Time2h
Serves12

satsuma curd, pecan-fennel brittle, helgolander, candied citrus peel

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Ingredients

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Mochi Cake Base

Satsuma Curd

Pecan-Fennel Brittle

Candied Citrus Peel

Method

Mochi Cake Base

  1. 1

    Prepare the Batter

    In another bowl, whisk together coconut milk, melted butter, eggs, and vanilla extract until combined. Gradually pour the wet ingredients into the dry ingredients, stirring until smooth.

  2. 2

    Bake the Cake

    Pour the batter into a greased 9x13 inch baking dish. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.

Satsuma Curd

  1. 3

    Make the Curd

    In a saucepan over medium heat, combine satsuma juice, sugar, and eggs. Whisk continuously until the mixture thickens, about 10-12 minutes.

  2. 4

    Finish the Curd

    Remove from heat and stir in the butter until melted and smooth. Allow to cool before spreading over the cooled mochi cake.

Pecan-Fennel Brittle

  1. 5

    Prepare the Brittle

    In a saucepan, combine sugar and water over medium heat. Stir until sugar dissolves, then stop stirring and allow it to boil until it reaches a golden caramel color.

  2. 6

    Add Nuts and Fennel

    Quickly stir in the chopped pecans and fennel seeds, then pour the mixture onto a parchment-lined baking sheet. Spread it out and let it cool completely before breaking into pieces.

Candied Citrus Peel

  1. 7

    Prepare the Peels

    Trim the citrus peels into strips, removing as much of the white pith as possible. In a saucepan, combine the peels, sugar, and water and bring to a boil.

  2. 8

    Candy the Peels

    Reduce heat and simmer for about 30 minutes until the peels are translucent. Remove from heat and allow to cool before tossing in granulated sugar to coat.

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