I love the rustic look of this black sesame mochi cake. Its color comes naturally from the black sesame seed. The taste of roasted seed also shines perfectly through this chewy butter mochi cake.
If you have never had Hawaiian butter mochi, you ought to try one (especially for any mochi lovers out there). For brownie lovers, I highly recommend trying out this ultimate chewy mochi brownie recipe.
As you can see, I simply cannot get enough making a variation of butter mochi. Besides its delicious chewy texture, the simplicity in making and customizing butter mochi is the reason I keep going back to it.
This black sesame mochi cake was actually inspired by bonappetit recipe, but I made a slightly simpler version. To my taste, this cake is not overly sweetened, so I suggest not to reduce the sugar, but to add more if you prefer.
Black Sesame Mochi Cake
- 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 (½ tsp) table salt
- white sesame seeds for topping
- 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.
- Add melted butter and sugar. Mix thoroughly with a silicone spatula.
- Add eggs. Switch to a hand whisk and mix.
- Add milk and cream. Whisk again thoroughly.
- Add flour in 2 additions along with baking powder and salt. Mix until the batter is uniform with no lumps of flour.
- Pour batter into a lightly greased pan (grease with softened butter or cooking spray). Garnish the top with white sesame seeds (optional).
- 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.