Black Sesame 🍠 Sweet Potatoes Mochi Cake. Black Sesame Mochi Cake With Black Sesame Caramel. Loved making this super easy cake because the black sesame made for such an interesting dough! The end result is a Delicious, chewy, gooey, cake that might not look great but definitely tastes great.
Other mochi recipes: Mochi Brownies in Muffin Tray https Melon Pan [Sweet Bread with Crunchy Crust] Roti Jepang Rasa Pandan.
More importantly, the black sesame peanut mochi cake tasted great.
It evoked tangyuan dumpling but it was just good on its own.
You can have Black Sesame 🍠 Sweet Potatoes Mochi Cake using 14 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Black Sesame 🍠 Sweet Potatoes Mochi Cake
- Prepare 2 cups of glutinous rice flour.
- You need 1/2 cup of brown sugar.
- Prepare 1/4 cup of granulated sugar (original recipe 1/2 cup).
- It's 1 tsp of baking soda.
- You need 1 tsp of ground cinnamon.
- It's 1/4 tsp of ground nutmeg.
- You need 1/8 tsp of ground ginger, 1/8 tsp ground cloves.
- You need 1/8 tsp of salt.
- It's 3/4 cup of + 2 tbsp mashed sweet potatoes.
- Prepare 200 ml of coconut milk.
- You need 3 of large eggs.
- Prepare 55 gr (1/4 cup) of butter, melted.
- You need 3 tbsp of sesame seeds.
- Prepare of Optional: powdered sugar for dusting.
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 when. 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. I'm addicted to the incredibly chewy and moist mochi center with its cake-y.
Black Sesame 🍠 Sweet Potatoes Mochi Cake step by step
- Prepare the pan 8x8, layer it with parchment paper. Preheat the oven 175 celcius.
- In a medium bowl, whisk together the sweet rice flour, brown sugar, granulated sugar, baking powder, cinnamon, nutmeg, ginger, cloves, and salt..
- In a separate bowl with a hand mixer or hand whisk, mix together the pumpkin purée, coconut milk, eggs, butter, and vanilla until completely smooth..
- Slowly mix the dry ingredients into the wet ingredients, and beat vigorously until completely smooth. Fold in the black sesame seeds and pour the batter into the prepared pan..
- Bake in on the middle rack of the oven for 75-80 minutes, until the top has developed a slight crust and the mochi is completely set and bounces back when touched..
- Let cool in the pan for 10 minutes before using the parchment paper to transfer to a wire rack to cool completely, at least 25 minutes. Cut into 16 squares. (It’s easiest to cut when cooled, using a knife buttered and dusted with sweet rice flour or potato starch)..
- Dust the top of the mochi squares with powdered sugar. Store for up to 3 days in an airtight container at room temperature (the longer they sit, the softer the top crust will get and the powdered sugar might need to be reapplied before serving)..
Squishy, chewy mochi rice cake bites that are simply handcrafted and infused with ube flavor. We hand-knead steamed mochigome with simple. Pancake Fridays: Black Sesame Sweet Potato Pancakes (V, GF). My friends and I loooove mochi, especially on frozen yogurt! So, I wanted to make a cake that incorporates that sticky mochi texture that we love - because, mochi + cake = awesomeness!
