mochi cake

Soft and chewy matcha flavoured sweet mochi baked with coconut milk for a creamy, buttery and delicious chewy treat

Matcha Butter Mochi (Mochi Cake)

Unsalted butter (1/3 cup), melted

Coconut milk (1 cup), room temperature

Whole milk (1 1/2 cups), room temperature

Eggs

tbsp Matcha powder

Glutinous rice flour

White sugar

tsp Baking powder

Butter,

Rice flour,

coconut,

Preheat the oven to 180C/350F and brush a 8 x 8 inch tray with melted butter, then dust with rice flour

Combine the melted butter, coconut milk, whole milk and eggs together in a large bowl

In another bowl combine the matcha powder, glutinous rice flour, sugar and baking powder, and whisk until well combined

Pour the wet ingredients into the dry ingredients, and whisk until smooth

Pour the batter into the greased tin and bake for 45-55 minutes, or until mochi is set and golden brown

Remove from the oven and cool for 1-2 hours before slicing with an oiled knife

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.

This black sesame mochi cake has a wonderful subtle nuttiness from black sesame and delightful chewy texture.

Black Sesame Mochi Cake

sugar

honey

milk

unsalted butter, melted

vanilla extract

sesame oil

pulverized black sesame seeds

black sesame seeds

sweet rice flour

baking powder

Preheat the oven to 350 degrees F.

Line a 11x8 inch  rectangular pan with parchment paper, leaving a bit of overhang on the sides to help you lift the cake out later. Mist the pan with cooking spray or butter.

Use a mortal and pestle or spice grinder, pulverize 2 tablespoons of toasted black sesame seeds into a rough powder.

In a large bowl, whisk together eggs, sugar, honey, and salt until fluff and pale yellow, about 2 minutes.

Whisk in milk, melted butter, vanilla, and sesame oil.

Fold in pulverized black sesame seeds and remaining black sesame seeds.

Put a fine mesh sieve over the bowl and sift in rice flour and baking powder. Whisk to combine.

Pour the batter into the greased pan.

Bake in the oven for 50 minutes until the top is browned and cracked slightly or until a skewer inserted into the center comes out clean. 

Cool the cake for 1 hour before slicing it up. The cake will keep in an airtight container for up to 5 days.

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Matcha Butter Mochi (Mochi Cake)

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Black Sesame Mochi Cake

Top 3 mochi cake recipes from across the web

The most viewed mochi cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Matcha Butter Mochi (Mochi Cake)

Easy Black Sesame Mochi (One Bowl R...

Black Sesame Mochi Cake

The most viewed mochi cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine