Steam-Baked Mochi Cake

I'm not really a dessert person, but if I see mochi on a menu, there's a 100% chance I will order it — whether it's filled with bean paste or served in cake form (my favorite). Unlike colorful, filled Japanese mochi balls, Hawaiian butter mochi cake is pretty straightforward in the most delightful way. It's dense and sticky on the inside, perfectly chewy on the outside, and not too sweet. And because it's made from rice flour, it's naturally gluten-free. Getting the right consistency can be tricky in a traditional oven since you don't want to overcook it and dry it out. But with the Anova Precision Oven's steam function, you can get perfect mochi cake in 45 minutes. The hardest part is waiting two hours after it comes out of the oven before cutting into it — this time is required no matter what kind of oven you use. Because it's not dry like traditional cake, mochi cake doesn't even need icing; you can eat it on its own, or top it with toasted coconut, sesame seeds, powdered sugar, or lemon curd. Note: Be sure to use glutinous sweet rice flour, such as Mochiko, for this recipe. If you can't find it at your local grocery store, it's easy to find online. Despite the name, it does not contain any gluten.