Black Sesame 🍠 Sweet Potatoes Mochi Cake

Name: Black Sesame 🍠 Sweet Potatoes Mochi Cake
Cuisine: American
Ingredients: 2 cups glutinous rice flour; 1/2 cup brown sugar; 1/4 cup granulated sugar (original recipe 1/2 cup); 1 tsp baking soda; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/8 tsp ground ginger, 1/8 tsp ground cloves; 1/8 tsp salt; 3/4 cup + 2 tbsp mashed sweet potatoes; 200 ml coconut milk; 3 large eggs; 55 gr (1/4 cup) butter, melted; 3 tbsp sesame seeds; Optional: powdered sugar for dusting

purple_acied @purple_acied

Singapore

Change the pumpkin to sweet potatoes.
https://www.snixykitchen.com/black-sesame-pumpkin-mochi-cake/

purple_acied @purple_acied

Singapore

Change the pumpkin to sweet potatoes.
https://www.snixykitchen.com/black-sesame-pumpkin-mochi-cake/

Saved

Ingredients

2 cupsglutinous rice flour
1/2 cupbrown sugar
1/4 cupgranulated sugar (original recipe 1/2 cup)
1 tspbaking soda
1 tspground cinnamon
1/4 tspground nutmeg
1/8 tspground ginger, 1/8 tsp ground cloves
1/8 tspsalt
3/4 cup+ 2 tbsp mashed sweet potatoes
200 mlcoconut milk
3large eggs
55 gr (1/4 cup)butter, melted
3 tbspsesame seeds
Optional: powdered sugar for dusting

Saved

Steps

1

Prepare the pan 8x8, layer it with parchment paper. Preheat the oven 175 celcius
2

In a medium bowl, whisk together the sweet rice flour, brown sugar, granulated sugar, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
3

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.
4

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.
5

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.
6

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).
7

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).