Recipe: Delicious Black Sesame Mochi Cake

Black Sesame Mochi Cake. Black Sesame Mochi Cake With Black Sesame Caramel. Love the black sesame flavor, different textures of the crust, mochi cake, and caramel. Got rave reviews at a party.

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. You can have Black Sesame Mochi Cake using 10 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Black Sesame Mochi Cake

1. It's 110 g of black sesame seeds, roasted.
2. You need 56 g of unsalted butter, melted.
3. You need 125 g of granulated sugar.
4. You need 2 of eggs.
5. You need 354 ml (1 can) of evaporated milk.
6. Prepare 90 ml of heavy whipping cream.
7. You need 190 g of glutinous (sweet) rice flour or mochiko brand flour.
8. Prepare 5 g (1 tsp) of baking powder.
9. Prepare 3 g (1/2 tsp) of table salt.
10. It's of White sesame seeds for topping (optional).

More importantly, the black sesame peanut mochi cake tasted great. It evoked tangyuan dumpling but it was just good on its own. This black sesame mochi cake is another variation of Hawaiian butter mochi. Here I am using my favorite ingredient, black sesame seeds as the main flavor.

Black Sesame Mochi Cake instructions

1. Youtu.be/NBnvMFyPNv0.
2. 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..
3. Add melted butter and sugar. Mix thoroughly with a silicone spatula..
4. Add eggs. Switch to a hand whisk and mix..
5. Add milk and cream. Whisk again thoroughly..
6. Add flour in 2 additions along with baking powder and salt. Mix until the batter is uniform with no lumps of flour..
7. Pour batter into a lightly greased pan (grease with softened butter or cooking spray). Garnish the top with white sesame seeds (optional)..
8. 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..

Gooey chewy orange cake studded with black sesame dots - this cake is Halloween-ready. This pumpkin mochi cake is based on Hawaian butter mochi (see this classic version from Two Red Bowls). Baked up with butter, coconut milk, mochiko, and eggs, with pumpkin added in as part of the moisture. The thought of attempting to make chiffon cake (again) shudders me. I've failed three times in the past.