All the nutty deliciousness of black sesame seeds. Plus, the squishy, chewy fun of mochi! Black Sesame Mochi Cake is the sophisticated, one-bowl recipe that's a party in a 9x13" pan!
Cuisine: Asian, Fusion Food
Keyword: Black Sesame, Cake, Mochi
Author: The Subversive Table | Lis Lam
3/4cupblack sesame seeds(or 3/4 cup black sesame powder, if you want to skip roasting and grinding the seeds)
1/4cupcoconut oil (melted)(regular vegetable oil also works)
1tspcoconut extract(optional - for extra coconut flavor + fragrance)
1400ml/13.5 oz cancoconut milk(full fat, not the boxed kind)
1354ml/12 oz canevaporated milk
3cupsglutinous (sweet) rice flour
1Tbspblack sesame seeds
1Tbsp white sesame seeds
Preheat oven to 350F/175C. Generously brush a 9x13 baking pan with melted coconut oil.
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.
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 the seeds clump together just a bit; the powder will look moist. But exercise caution -- if you pulse too much, you will end up with tahini paste!
Scrape sesame seeds into a large bowl. Whisk in sugar and melted coconut oil and coconut extract, if using.
Add eggs, one by one, whisking well after each addition.
Whisk in evaporated milk and coconut milk, making sure the batter is smooth and lump-free.
Whisk in glutinous sweet rice flour, baking powder, and salt, making sure the batter is smooth and lump-free.
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.)
Slide carefully into oven and bake until done, about 60 minutes. 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.
*2 and *3 If using black sesame powder, skip these steps.