Black Sesame Mochi Cake. Line bottom with parchment and grease parchment with butter. All the nutty deliciousness of black sesame seeds. Plus, the squishy, chewy fun of mochi!
Here's the mochi cake recipe I posted on my Instagram feed a while back. If you're familiar with black sesame tangyuan, this mochi cake tastes like that but in baked, crisp-edged brownie form. The sticky squares are dense and chewy with a caramelized buttery exterior and a rich nuttiness and distinctive flavor from the toasted black sesame. You can have Black Sesame Mochi Cake using 10 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Black Sesame Mochi Cake
- Prepare 110 g of black sesame seeds, roasted.
- You need 56 g of unsalted butter, melted.
- You need 125 g of granulated sugar.
- It’s 2 of eggs.
- You need 354 ml (1 can) of evaporated milk.
- Prepare 90 ml of heavy whipping cream.
- Prepare 190 g of glutinous (sweet) rice flour or mochiko brand flour.
- You need 5 g (1 tsp) of baking powder.
- You need 3 g (1/2 tsp) of table salt.
- It’s of White sesame seeds for topping (optional).
An onslaught of pumpkin coming atchu. I'm bringing this pumpkin mochi cake to the fest. Gooey chewy orange cake studded with black sesame dots – this cake is Halloween-ready. Pumpkin and black sesame make an unlikely but hard-to-resist pairing of slightly sweet and nutty.
Black Sesame Mochi Cake step by step
- In a food processor or blender or mortar and pestle, grind the roasted black sesame seeds into a coarse powder. Transfer into a medium bowl..
- Add melted butter and sugar. Mix thoroughly with a silicone spatula..
- Add eggs. Switch to a hand whisk and mix..
- Add milk and cream. Whisk again thoroughly..
- Add flour in 2 additions along with baking powder and salt. Mix until the batter is uniform with no lumps of flour..
- Pour batter into a lightly greased pan (grease with softened butter or cooking spray). Garnish the top with white sesame seeds (optional)..
- Bake in a preheated oven at 350°F or 180°C for 50 minutes. If you are also using a springform pan, place a baking tray on the rack below to catch any leak of batter. Let cool on a cooling rack before removing from its pan..
Remove the mochi cake from the oven, sprinkle of the crushed peanuts across the top, then return the cake to the oven and bake until the center bounces back. This black sesame mochi cake is like a Hawaiian butter mochi dressed up for an evening out. In place of subtle coconutty richness, you've got bold black sesame seeds—both in the sparkly. Asian (toasted) sesame oil (at room temperature) Made the bars with regular no sugar almond milk and then added in a cup of toasted coconut. Turned out only slightly sweet and really good.