Black Sesame Mochi Cake

Name: Black Sesame Mochi Cake
Yield: 8” round pan
Cuisine: American
Ingredients: 110 g black sesame seeds, roasted; 56 g unsalted butter, melted; 125 g granulated sugar; 2 eggs; 354 ml (1 can) evaporated milk; 90 ml heavy whipping cream; 190 g glutinous (sweet) rice flour or mochiko brand flour; 5 g (1 tsp) baking powder; 3 g (1/2 tsp) table salt; White sesame seeds for topping (optional)

Spoonful Passion @spoonfulpassion

Canada

Another variation of Hawaiian butter mochi: black sesame mochi cake. Here I am using my favorite ingredient, black sesame seeds as the main flavor.
Note: this recipe is not overly sweetened, so I suggest not to reduce the sugar.

Spoonful Passion @spoonfulpassion

Saved

Ingredients

8” round pan

110 gblack sesame seeds, roasted
56 gunsalted butter, melted
125 ggranulated sugar
2eggs
354 ml (1 can)evaporated milk
90 mlheavy whipping cream
190 gglutinous (sweet) rice flour or mochiko brand flour
5 g (1 tsp)baking powder
3 g (1/2 tsp)table salt
White sesame seeds for topping (optional)

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Steps

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.