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Inspired by Hawaii’s classic butter mochi, Trader Joe’s Mochi Cake Mix starts with a base of sweet rice flour. This glutinous flour is the key to creating that delightfully chewy, almost bouncy texture that mochi admirers know and love, while the addition of sugar and coconut milk powder add delightful sweetness.
Now, TJ’s is back with Trader Joe’s Chocolate Mochi Cake Mix with Peanut Butter Frosting. Gluten-free friends, you are gonna be so happy. It comes with a packet of cake mix and a bag of peanut butter powder frosting you mix with a softened stick of butter.
Ingredients. 1 TJ’s Canola Oil Spray or Coconut Oil Spray. 2 1 box TJ’s Mochi Cake Mix. 3 1 cup water (room temperature) 4 4 tablespoons TJ’s Salted Butter, melted. 5 2 TJ’s Large Eggs, beaten. 6 3 tablespoons TJ’s Unsweetened Cocoa Powder. 7 1 1/2 cups TJ’s Semi-Sweet Chocolate Chips.
The mix, water, eggs, and melted butter incorporated into a smooth batter with just a whisk. After the mochi cake finished baking and cooling, the cake easily flipped out of the pan thanks, in part, to its semi-gelatinous texture.
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