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Home Pricing Community My Recipes

Home Pricing Community My Recipes

raindropcastles

Black Sesame Butter Mochi

1.0

1 bag (400 g) glutinous rice flour (Mochiko)

1 cups (225 g) white sugar

1 cup (140 g) black sesame seeds, toasted

1 tsp (4 g) baking powder

½ tsp (3 g) salt

1 cup (240 mL) whole milk

5 large eggs

1 can (400 mL) full-fat coconut milk

½ cup (113 g) salted butter, melted

1 tsp (5 mL) vanilla extract

2 tbsp (18 g) black sesame seeds (for topping)

2 tbsp (18 g) white sesame seeds (for topping)

Preheat oven to 350°F (175°C). Line a 9x13-inch (23x33 cm) baking pan with parchment paper.
Toast black sesame seeds in a dry pan over medium-low heat until fragrant, about 2–3 minutes. Cool slightly, then grind finely using a spice grinder or food processor.
In a large bowl, whisk together eggs, whole milk, coconut milk, melted butter, and vanilla until combined.
Add glutinous rice flour, ground black sesame, sugar, baking powder, and salt. Whisk until smooth with no dry lumps remaining.
Pour batter into your prepared pan and gently tap to release air bubbles. Sprinkle evenly with black and white sesame seeds.
Bake for 55–60 minutes until the centre is set and the top is golden. If large bubbles form while baking, carefully poke them with a skewer to release trapped air.
Allow to cool completely before slicing!

Course🍰Dessert

Diets🥕Vegetarian...

Category🍰Dessert

Cuisine🇯🇵Japanese

Occasions🎉Celebration🍿Snack

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 3 weeks ago

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