A Cake You Can Make However You Like

Issue #23 of our special series about cooking in the coronavirus era.

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THE WAY WE'RE COOKING NOW

Meet Mochi Cake, the Versatile Treat Your Weekend Deserves

It’s still hard to find AP flour out there, so here’s a gift: a cake that uses sweet rice flour instead. This mochi cake was designed to work with whatever’s in your pantry: throw in some cocoa powder, or some malt powder, or some pandan powder if you’ve got it. Or keep the cake plain—it’s so chewy and sugary-crispy on the edges, you won’t feel like anything’s missing.

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