Black Sesame Mochi Cake

 

I love black sesame and love mochi cake! Tried this recipe that combines both. I really liked the flavor. I thought it was slightly overcooked so next time, I may try to cook for 50 or 55min.

 

Black Sesame Mochi Cake (~modified from thesubversivetable)

Ingredients

·        3/4 cup black sesame seeds (or 3/4 cup black sesame powder, if you want to skip roasting and grinding the seeds) (used ¾ cup black sesame powder)

·        1/4 cup coconut oil (melted) (regular vegetable oil also works) (used veg oil)

·        1 1/2 cups sugar

·        4 eggs

·        1 400ml/13.5 oz can coconut milk (full fat, not the boxed kind)

·        1 354ml/12 oz can evaporated milk

·        3 cups glutinous (sweet) rice flour (used one 16 oz box)

·        2 tsp baking powder

·        1/2 tsp salt

·        Garnish (optional)

·        1 Tbsp black sesame seeds

·        1 Tbsp white sesame seeds

Instructions

1.      Preheat oven to 350F/175C. Generously brush a 9x13 baking pan with melted coconut oil.

2.      To toast: add black sesame seeds to a dry saucepan over medium heat. Toss the seeds from time to time or mix with a wooden spoon, until they begin to crackle and smoke, about 3-5 minutes. (did not do this step)

3.      To grind: Transfer seeds to a food processor. Pulse until seeds are finely processed into powder, about 30-60 seconds. Be careful here -- there is a fine line between powder and paste. Pulse the seeds until the oil starts to release and clumps together just a bit; the powder will look moist. But exercise caution -- if you pulse too much, you will end up with tahini paste! (did not do this step)

4.      Scrape sesame seeds into a large bowl. Whisk in sugar and melted coconut oil.

5.      Add eggs, one by one, whisking well after each addition.

6.      Whisk in evaporated milk and coconut milk, making sure the batter is smooth and lump-free.

7.      Whisk in glutinous sweet rice flour, baking powder, and salt, making sure the batter is smooth and lump-free.

8.      Pour into 9x13 pan. In a small bowl, combine remaining 1 Tbsp black sesame seeds and 1 Tbsp white sesame seeds. Sprinkle along the edge of the pan. (If you prefer, double the amount of both sesame seeds and sprinkle completely over the entire top, not just on the edges.) (sprinkled entire surface with black and white sesame seeds)

9.      Slide carefully into oven and bake until done, about 60 minutes (next time, would bake for 50-55 min). Checking for doneness will be challenging, as the batter will remain moist and sticky even when fully baked. Instead, check for doneness by looking for brown edges that naturally pull away from the pan. Give the pan a little shake -- the center of the cake should be set with no jiggle. Cool for 1 hour (at least) at room temperature. Cut with a serrated knife into 24 squares.