Black Sesame Mochi Cake Recipe
All the bouncy, chewy texture of mochi, infused with the deep, dark, nutty flavor of toasted black sesame in an easy, one-bowl cake!
Servings: 9 servings
Calories: 245kcal
Ingredients
- ¼ cup butter, melted = half a stick
- 2 large eggs
- 1½ cups milk
- ¼ cup black sesame paste
- 1½ cups mochiko glutinous rice flour = 8 ounces, or half a 1 pound box by Blue Star brand
- ¾ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
to Sprinkle on Top
- 1 tablespoon black sesame seeds
- 1 tablespoon white sesame seeds
Instructions
- Preheat the oven to 350°F and lightly grease an 8x8" baking pan with the wrapper of the butter. Melt the butter.
- In a large mixing bowl, whisk together eggs, milk, black sesame paste.
- Whisk in glutinous rice flour, baking powder and salt. Mix until everything is very well combined. Don't worry about overmixing because mochiko does not have gluten.
- Pour in the melted butter and mix well.
- Pour the batter into the pan. Tap the baking pan against the countertop to level out the batter and pop any air bubbles.
- Evenly sprinkle sesame seeds in a thin layer over the top of the batter if you are using. Bake the Black Sesame Mochi Cake for about 1 hour, or until it no longer wiggles in the center when you shake the pan. You won't be able to tell by color because the cake is already dark.
- Place the pan on a wire rack and run a knife with a thin blade around the edge of the pan to loosen the sides. Let the Black Sesame Mochi Cake cool in the pan completely, about 1 hour.
- Carefully, so you don't dislodge too many sesame seeds from the top, tip the Black Sesame Mochi Cake out on to a cutting board upside down. Slice the finished cake from the bottom side with a plastic knife for the cleanest cuts, and serve or wrap for storage.
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Nutrition
Serving: 1serving | Calories: 245kcal | Protein: 3.9g | Fat: 9.8g | Fiber: 0.4g