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Black Sesame Mochi Cake

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!
Prep Time10 mins
Cook Time50 mins
Cooling Time1 hr
Course: Dessert
Cuisine: Asian, Fusion Food
Keyword: Black Sesame, Cake, Mochi
Servings: 24 squares
Author: The Subversive Table | Lis Lam

Equipment

  • 9x13 pan

Ingredients

  • 3/4 cup black sesame seeds (or 3/4 cup black sesame powder, if you want to skip roasting and grinding the seeds)
  • 1/4 cup coconut oil (melted) (regular vegetable oil also works)
  • 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
  • 2 tsp baking powder
  • 1/2 tsp salt

Garnish (optional)

  • 1 Tbsp black sesame seeds
  • 1 Tbsp white sesame seeds

Instructions

  • 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 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!
    food processor filled with black sesame seed powder
  • Scrape sesame seeds into a large bowl. Whisk in sugar and melted coconut oil.
    bowls with sugar, black sesame powder, and coconut milk
  • Add eggs, one by one, whisking well after each addition.
    bowl with black sesame seeds and egg with whisk to the side
  • Whisk in evaporated milk and coconut milk, making sure the batter is smooth and lump-free.
    mixing bowl with evaporated milk and coconut milk
  • Whisk in glutinous sweet rice flour, baking powder, and salt, making sure the batter is smooth and lump-free.
    bowl filled with batter for black sesame mochi cake
  • 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.)
    batter for black sesame mochi cake and garnish around the edges in 9 x 13" pan
  • 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.

Notes

*2 and *3.  If using black sesame powder, skip these steps.