Name: Miso-and-Maple-Pecan Butter Mochi Cake
Total time: 1 hour 30 minutes
Yield: 10–12 servings
Ingredients: Vegetable oil (for baking sheet); 8 oz. raw pecans, coarsely chopped (about 2 cups); 2 Tbsp. pure maple syrup; 1 Tbsp. sugar; 2 tsp. white or yellow miso; 6 Tbsp. unsalted butter, melted, slightly cooled, plus more for pan; 2 large eggs; 1¼ cups (250 g) sugar; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; 1 13.5-oz. can unsweetened coconut milk, well shaken, heated slightly if fat is solid; 2 tsp. vanilla bean paste or vanilla extract; 1⅔ cups (254 g) mochiko (sweet rice flour; such as Koda Farms); 1 tsp. baking powder; Vanilla ice cream (for serving)

Photograph by Isa Zapata, Food Styling by Shuai Wang, Prop Styling by Megan Forbes and Christina Hussey

For Shuai Wang, chef at Short Grain, Jackrabbit Filly, and King BBQ in Charleston, South Carolina, mochi is his all-time favorite sweet treat, reminding him of holidays with family. Wang’s second favorite dessert? Classic Southern pecan pie. This Hawaiian-style butter mochi cake combines the best qualities of both. It has all the nutty richness you expect from pecan pie filling, plus any cloying sweetness gets tempered by the miso.

What you’ll need

Sweet Rice Flour
$2.99 At Weee!
9" Round Cake Pan
$20 $17 At Amazon
Wire Cooling Rack
$18 At Amazon
Rimmed Baking Sheet
$30 $28 At Amazon
French Wire Whisk
$18 At Amazon
Rubber Spatula
$13 At Amazon

Recipe notes