Delicious Black Sesame Mochi Cake: An Easy Asian Dessert Recipe
Discover the irresistible charm of black sesame mochi cake! This unique treat combines the satisfying chewiness of mochi with the rich, nutty aroma of black sesame. It is surprisingly simple to make, coming together in just one bowl for a delightful, naturally gluten-free black sesame dessert recipe. You will love the tender texture and distinctive flavor. Let’s dive into making this exceptional dessert that everyone will adore.
Why You’ll Love This Black Sesame Mochi Cake
You are going to absolutely love making and eating this incredible black sesame mochi cake. It’s truly a standout among black sesame dessert recipes.
- Effortless One-Bowl Recipe: Minimal cleanup makes baking a breeze.
- Perfect Chewy, Bouncy Texture: Experience the unique, satisfying chewiness of mochi.
- Rich, Nutty Black Sesame Flavor: Enjoy the distinct, deep flavor of toasted black sesame seeds.
- Naturally Gluten-Free: A fantastic option for those with gluten sensitivities.
- “Not-Too-Sweet” Dessert: Perfectly balanced sweetness that isn’t overpowering.
- Impressive for Any Occasion: A unique treat that will wow your guests.
Ingredients
Creating this delightful black sesame dessert recipe requires simple, accessible ingredients. Each plays a vital role in achieving its unique texture and flavor.
- 1 cup/120g Black Sesame Seeds: These are the star! You can use whole seeds (which you will toast and grind) or pre-made black sesame powder.
- 1/4 cup Coconut Oil (melted): Provides moisture and a subtle tropical hint. Regular vegetable oil or melted unsalted butter also works.
- 1 tsp Coconut Extract: This is optional but intensifies the coconut flavor and fragrance.
- 1 1/2 cups/300g Granulated Sugar: Sweetens the cake and balances the sesame’s richness.
- 4 Large Eggs: Add structure and richness to the batter.
- 1 400ml/13.5 oz can Coconut Milk: Use full-fat canned coconut milk, not the thinner boxed beverage kind. It contributes to the cake’s richness and moisture.
- 1 354ml/12 oz can Evaporated Milk: This adds a creamy depth and helps achieve the perfect chewy texture.
- 3 cups/300g Glutinous (Sweet) Rice Flour: This is essential! It creates the characteristic chewy, stretchy mochi texture.
- 2 tsp Baking Powder: Acts as a leavening agent, giving the cake a slight lift. For a gooier cake, reduce to 1 1/2 tsp.
- 1/2 tsp Salt: Enhances all the flavors in the cake.
- 1 Tbsp Black Sesame Seeds & 1 Tbsp White Sesame Seeds: For garnish, adding visual appeal and a slight crunch.
Notes & Substitutions
Glutinous rice flour is crucial for mochi cakes; it is gluten-free despite its name, referring to its sticky quality. Food science research confirms that despite its name, glutinous rice does not contain glutenin and gliadin and is safe for gluten-free diets. Do not substitute with regular rice flour, as it will result in a crumbly texture. For oil, melted coconut oil or a neutral oil like canola or vegetable oil work best. Use full-fat canned coconut milk for richness. If you are using black sesame powder, you can skip the toasting and grinding steps, using 3/4 cup instead of whole seeds.
Equipment
You will need a few basic kitchen tools to make this fantastic black sesame dessert recipe.
- 9×13 inch baking pan: For baking a generous batch.
- Large mixing bowl: To combine all the ingredients easily.
- Whisk: For smooth batter preparation.
- Dry skillet: For toasting black sesame seeds.
- Food processor: To grind toasted seeds into a powder.
- Serrated knife: For clean and easy slicing.
Instructions
Follow these simple steps to create a delicious black sesame mochi cake, a delightful addition to your black sesame dessert recipes collection.
- Prep Oven and Pan: Preheat your oven to 350°F (175°C). Generously brush a 9×13 inch baking pan with melted coconut oil, coating both the bottom and sides. This prevents sticking and ensures easy release. Set the prepared pan aside.
- Toast Black Sesame Seeds: (Skip this step if you are using black sesame powder). Add whole black sesame seeds to a dry skillet over medium heat. Toss the seeds frequently or stir with a wooden spoon. Continue toasting until they become fragrant and start to crackle and smoke, which typically takes about 3-5 minutes. This step greatly enhances their nutty flavor.
- Grind Black Sesame Seeds: (Skip if using black sesame powder). Carefully transfer the toasted seeds to a food processor. Pulse the seeds until they are finely processed into a moist powder, usually about 1-2 minutes. Be careful not to over-process; you want a powder where the oil just begins to release, causing the seeds to clump slightly. Over-pulsing will turn it into a paste.
- Combine Wet Ingredients: Scrape the ground sesame seed powder into a large mixing bowl. Add the granulated sugar, melted coconut oil, and eggs. Whisk these ingredients together thoroughly until the mixture is smooth and well combined, about 1-2 minutes.
- Add Milks: Pour in the evaporated milk and coconut milk into the bowl. Whisk vigorously again, making sure the batter is smooth and entirely lump-free. Continue whisking for another 1-2 minutes.
- Incorporate Dry Ingredients: Add the glutinous sweet rice flour, baking powder, and salt to the wet mixture. Whisk everything together very well until the batter is completely smooth and lump-free. This might take about 2-3 minutes of steady whisking. The final batter will be quite loose and runny.
- Pour into Pan: Carefully scrape the runny batter into your generously oiled 9×13 inch baking pan.
- Garnish: In a small separate bowl, combine the remaining 1 tablespoon of black sesame seeds and 1 tablespoon of white sesame seeds. Sprinkle this mixture along the edges of the pan for a decorative touch. If you prefer, you can double the amount of both seeds and sprinkle them completely over the entire top surface of the cake.
- Bake: Gently slide the pan into the preheated oven. Bake for approximately 50-60 minutes. Checking for doneness with a skewer is difficult because the cake remains moist. Instead, look for visual cues: the edges should be nicely browned and begin to pull away slightly from the sides of the pan. Give the pan a gentle shake; the center of the cake should be set with no noticeable jiggle.
- Cool and Slice: Transfer the baked cake to a wire rack on your counter. Allow it to cool for at least 1 hour at room temperature. Cooling is essential for the texture to set properly. Once cooled, use a serrated knife to cut the cake into 24 even squares.
Pro Tips & Troubleshooting
Achieving the perfect mochi cake is simple with these pointers for your black sesame dessert recipes.
- Toasting Seeds: Do not skip toasting whole black sesame seeds; it unlocks their deep, nutty flavor, crucial for this recipe.
- Grinding Seeds: Pulse your toasted seeds carefully. You want a moist powder, not a paste, to maintain texture.
- Greasing Pan: Generously oil your baking pan, ensuring every corner is coated, for easy release of the chewy cake.
- Cooling Time: Allow the cake to cool fully, at least one hour, before slicing. This sets the signature chewy texture.
- Slicing: Use a serrated knife for clean, precise cuts through the dense, chewy cake.
- Batter Consistency: Expect a very loose, runny batter; this is normal for mochi cakes.
- Doneness Test: Rely on brown, pulling-away edges and a set center, not a skewer, to confirm baking completion.
Serving, Storage, and Variations
This delicious mochi cake is one of the most rewarding black sesame dessert recipes you can make.
- Serving Suggestions: This black sesame mochi cake is fantastic served either warm or at room temperature. It pairs wonderfully with a cup of tea or coffee. You can also enjoy it with a scoop of vanilla ice cream or a drizzle of sweetened condensed milk.
- Storage Instructions: Store any leftover mochi cake in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to a week. The texture will remain delightfully chewy.
- Freezing Guidelines: For longer storage, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 2-3 months. Thaw at room temperature or gently reheat in the microwave.
- Halving the Recipe: To make a smaller batch, simply halve all the ingredients and bake in an 8×8 inch square baking pan. Adjust baking time, typically reducing it by 10-15 minutes, but monitor for doneness.
- Dairy-Free Option: For a dairy-free version of this black sesame dessert recipe, substitute evaporated milk with an equal amount of full-fat canned coconut milk.
- Flavor Variations: Get creative! Try adding matcha powder for a green tea twist, or incorporate other finely ground nuts like almonds or pistachios for different flavor profiles. A dash of vanilla extract can also enhance the overall taste.
Nutrition
According to health experts, these tiny seeds offer a range of nutritional advantages. Black sesame seeds are known for being rich in healthy fats, protein, and dietary fiber, contributing to the nutritional value of this black sesame dessert recipe. This mochi cake is naturally gluten-free due to the use of glutinous rice flour. Please remember that nutritional values can vary based on specific ingredients and portion sizes. The values provided are estimates.
| Per Serving (1 of 24 squares) |
|---|
| Calories: ~200 |
| Total Fat: ~10g |
| Saturated Fat: ~6g |
| Cholesterol: ~35mg |
| Sodium: ~90mg |
| Total Carbohydrates: ~25g |
| Dietary Fiber: ~1g |
| Total Sugars: ~15g |
| Protein: ~3g |
FAQ
Q: Can I use white sesame seeds for this black sesame dessert recipe?
A: While you can, white sesame seeds have a milder flavor. Black sesame provides the distinctive deep, nutty taste and color.
Q: What if I only have black sesame paste?
A: You can substitute 3/4 cup of black sesame powder with an equal amount of black sesame paste. You may need to adjust the liquid slightly.
Q: How long does mochi cake last?
A: This cake stays fresh for 2-3 days at room temperature in an airtight container, or up to a week in the refrigerator. It also freezes well.
Q: Why isn’t my cake dark black?
A: Ensure you toast the black sesame seeds thoroughly, as this deepens their color. Also, precise weighing of ingredients helps achieve the intended hue.
Q: Is glutinous rice flour actually gluten-free?
A: Yes, “glutinous” refers to its sticky, glue-like texture when cooked, not to the presence of gluten. It is a fantastic gluten-free option.
Conclusion
This easy black sesame mochi cake offers a delightful combination of chewy texture and rich, nutty flavor, making it one of the most unique black sesame dessert recipes. Its simple, one-bowl preparation means you can enjoy an impressive, naturally gluten-free treat without any fuss. We encourage you to try this amazing recipe and experience the delicious results. Share your baking success and tell us about your favorite black sesame dessert recipes in the comments below!