Step 1

Preheat oven to 350°F/177°C.

Step 2

Prepare a 8" by 8" square baking container by lining it with parchment paper.

Step 3

In a large bowl, add the eggs, coconut milk, almond milk, coconut sugar (or sweetener), vanilla and beat with a whisk until slightly frothy.

Step 4

Add in the black sesame powder, glutinous rice flour (mochiko), charcoal powder (if using), and baking powder.

Step 5

Give the mixture a stir with a spatula until everything is incorporated.

Step 6

Transfer the batter into the prepared baking container and smooth out the top. Add some black sesame seeds as a garnish on top if you wish.

Step 7

Gently tap the baking container a few times on the table to release any trapped air bubbles.

Step 8

Bake for 35-40 minutes at 350°F/177°C or until a toothpick inserted comes out clean. Top will be slightly brown.

Step 9

Remove from oven and let cool over a cooling rack.

Step 10

Cut into squares using a sharp serrated knife and serve at room temperature.

Step 11

Black sesame mochi may be stored at room temperature in an airtight container for up to 2 days.