RECIPE: Spiced Apple Mochi Clafoutis

  • 2 min read
RECIPE: Spiced Apple Mochi Clafoutis


Clafoutis is a French dessert of fresh fruit baked within a sweet batter. Because the batter has more  liquid than dry ingredients, the final consistency of the clafoutis is less cake and more solid pudding – moist and soft inside, with an easy-to-scoop consistency.

This recipe takes the best of clafoutis and makes a few adjustments. For one, the batter eliminates wheat flour for mochiko, or glutinous sticky rice powder, making it a gluten-free clafoutis while retaining the traditional structure. Mochiko is a core  ingredient in many Japanesewagashi confectioneries due to its bouncy, chewy texture.  

A traditional clafoutis incorporates cherries, but much like pie, any firm fruit that holds up in baking will do. We selected apples for this recipe to create a fall-themed clafoutis with warm spices like cinnamon and allspice. They are elevated by another Japanese ingredient, kokuto – Okinawa black sugar. Kokuto gives a nice licorice taste while also incorporating a rich sweetness. Pre-cooking the apple with the spices allows the flavors to meld to the fruit before incorporating the batter. While the walnuts are optional, they add an a crunchy contrast to the soft, sweet batter and fruit. 

Enjoy our Spiced Apple Mochi Clafoutis while still warm, either with a scoop of vanilla ice cream or a sprinkle of powdered sugar. 

You can find the mochiko and kokuto used in this recipe in our Baking: “Amai” Care Package


Servings: 4 


  • 100ml milk
  • 30g mochiko (glutinous sticky rice powder)
  • 1 large egg
  • ½ tsp vanilla extract
  • 10g granulated sugar (adjust if using sweeter apples)
  • 2 tbsp butter
  • 1 small to medium apple, cored, peeled and sliced into 12 or so pieces
  • 20g walnuts, chopped (optional)
  • 2 tsp ground cinnamon
  • ½ tsp ground cloves
  • ½ tsp ground allspice
  • ½ tsp salt
  • 2 tbsp kokuto (Okinawa black sugar)


  1. Preheat the oven to 180°C or 350°F. 
  2. In a liquid measuring cup, whisk together the milk, mochiko, egg, vanilla, and the granulated sugar. Set aside.
  3. Select an oven-safe skillet or round baking dish about 20 cm (8 in) in diameter. Over medium heat, melt the butter.
  4. Toss the apples and walnuts in the spices, salt, and kokuto then saute in the buttered skillet until the apple pieces are softened and slightly caramelized.
  5. Turn off the heat and arrange the apples in the skillet evenly. Carefully pour the mochiko batter over the apples. 
  6. Bake in the oven for approximately 15-20 minutes, or until the apples are nicely caramelized and the edge of the clafoutis is a nice golden brown. 
  7. Let cool for 10 minutes before cutting. The clafoutis is best served warm, topped with powdered sugar or even a scoop of vanilla ice cream.

Recipe and highlighted products available in our Baking: "Amai" Care Package


Yaz Gentry

About the recipe creator and photographer: Yaz Gentry is a freelance recipe developer and food-lover based in Tokyo, Japan. Half-Japanese and half-American, she enjoys fusing together seasonal ingredients and dishes from both cultures as a reflection of her mixed heritage. You can follow her culinary adventures at and @meshibliss on Instagram.

1 Response



August 24, 2022

Amazing recipe and so easy to make. We didn’t have allspice but just used a bit more cinnamon and cloves.

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