black sesame mochi

Black sesame mochi is addictively chewy, bouncy and filled with deep rich aroma. This Asian inspired dessert is extremely easy to whip up in one bowl. Made with glutinous flour, this recipe is naturally gluten and dairy free.

Easy Black Sesame Mochi (One Bowl Recipe)

eggs

6¾ fluid ounces full fat coconut milk (this is half a can)

almond milk (or any non-dairy milk)

black sesame paste (or black tahini)

glutinous rice flour (mochiko blue star) (this is half a box)

organic cane sugar (or sugar of your choice)

baking powser

salt

coconut oil

black sesame

white sesame

Preheat the oven to 350°F/ 176°C. Line and lightly grease an 8x8&quot; baking pan.

Place the eggs, coconut milk, almond milk, black sesame paste in a bowl and mix well.

Add in the glutinous rice flour, sugar, baking powder and salt. Mix well.

Pour in the melted coconut oil and mix.

Pour the batter into the pan. Sprinkle black and white sesame on top (optional).  Bake for 1 hour or until set.

These delicious baked brownie mochis are chewy, crisp, and flavoured with nutty black sesame seeds. Bonus? They&#39;re made in one bowl.

Black Sesame Brochi® (Brownie Mochi)

114 ml coconut milk (canned, full-fat)

ml almond milk (or milk of your choice)

80 g coconut sugar (or sweetener of your choice: eg. honey, date syrup)

Tbsp vanilla extract

g black sesame powder (or

227 g (1/2 box) glutinous rice flour (mochiko)

Tbsp black activated charcoal (optional)

tsp baking powder

Tbsp black sesame seeds (for sprinkling on top)

Preheat oven to 350°F/177°C. 

Prepare a 8&quot; by 8&quot; square baking container by lining it with parchment paper.

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

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

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

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.

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

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

Remove from oven and let cool over a cooling rack.

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

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

I made this for the first time last week. It's soooooo good. I couldn't stop eating it. However I put sweetened red bean paste between the batter. Now I am going to try other flovors (I have the purple sweet potato powder from Japan) Thank you so much for a great recipe.

You know we are all about this black sesame brochi recipe. Love this idea. Might have to pass up on the charcoal addition but have everything else in the pantry to make this chewy deliciousness today.

This was a super easy recipe that came together in no time. I don't like super sweet so I cut back on the sugar, and I didn't have any activated charcoal. It came out very tasty, and my family loved it. Can't wait to try some of the other recipes on this site.

Do you think I can freeze the extras since I won't be able to eat the entire pan in one sitting? Or shouldn't eat it in one sitting...😅

This is so delicious.. thank you for sharing your easy to follow recipe.

This recipe for Black Sesame Tang Yuan features delicate, chewy, glutinous rice balls filled with a fragrant, nutty black sesame paste. This Chinese dessert is traditionally enjoyed during Lunar New Year, Winter Solstice, and other festive occasions.

Black Sesame Tang Yuan (Glutinous Rice Balls)

g black sesame seeds (toasted; or black sesame powder)

g sugar

unsalted butter oil

150 g store-bought black sesame paste/filling

120 g glutinous rice flour

ml water

ml room temperature water

water

ginger

sugar

Toast black sesame seeds in a dry pan over medium heat until fragrant.

Let cool, then grind finely in a blender or spice grinder. (Or use black sesame powder).

Combine with sugar and butter until a thick paste forms.

Chill in fridge until firm enough to scoop.

Once chilled, divide the filling into 10g portions and roll into balls, until smooth.

Alternatively, you can use a store-bought black sesame filling.

Make the black sesame filling:

In a mixing bowl, combine glutinous rice flour with hot water to scald the flour, and then pour in the room temperature water.

Knead to form a soft, pliable dough. It should be malleable but not sticky. Note: Depending on the humidity, if the dough is too dry, add a tiny bit of water to help it come together, and add a little more glutinous rice flour if it's too wet.

Divide dough into 15 equal pieces (about 15g each) and roll each into a ball.

Make the dough:

Gently flatten the dough into a disc with your fingers.

Place a 10g ball of sesame paste filling in the center, and pinch the dough edges to seal, ensuring the filling is enclosed. Roll gently between your palms to smooth.

Fill:

Bring a pot of water to a gentle boil.

Gently drop in tang yuan and stir to prevent sticking.

Once they float, let them cook for 1-2 more minutes, then remove with a slotted spoon.

Cook:

In a small saucepan, simmer water, ginger, and rock sugar (or granulated sugar) until the sugar dissolves and the syrup is fragrant.

Make the ginger syrup:

Serve the cooked tang yuan with warm ginger syrup in bowls.

Serve:

Black sesame tangyuan is our favorite! We enjoy this treat all year around but especially during the change of the seasons. Warm and comforting! Your step by step photos are so helpful.

These Black Sesame Tang Yuan look incredible! Love how you break down the steps, it makes this traditional dessert feel so approachable. Definitely trying the ginger syrup combo soon!

I love black sesame seeds, and although I'm unfamiliar with Tang Yuan, I bet they're delicious!

Tang yuan is new to me, but I loved reading about the process.  Cooking is so much fun - there's always something new to learn!  Plus, that sesame filling sounds delicious.

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