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Preheat the oven to 350°F with a rack in the center. Generously grease an 8-inch (20-cm) baking pan or line it completely with parchment paper. This cake tends to stick to the bottom, being that it's made with glutinous rice flour and not a lot of oil, unlike butter mochi which is more generous with butter (but it's still sticky, oh the irony!).
The best way to whip up this batter is to literally whip everything in a blender, adding all the wet ingredients to the bottom first. Blend until you get a smooth, homogenous, runny but thick batter.
Pour all of the batter into the pan and bake for at least 60 minutes, until the top has browned and an inserted toothpick or bamboo skewer comes out clean. A little bit of sticky residue is OK. You can remove the cake from the oven and allow it to set inside the hot pan.
Flip the cooled cake out of the pan and dust with the optional confectioners' sugar or sweet potato powder, or both. A sheet of gold flake makes this beautiful mochi cake a bit bougie :)