Get ready to discover an incredible treat! This Easy Black Sesame Mochi Cake is a fantastic black sesame dessert recipe that brings together nutty, earthy flavors with a delightful, chewy texture. It’s an Asian-inspired delight, surprisingly simple to prepare in just one bowl. You’ll love the unique taste and how easy it is to make this impressive, naturally gluten-free dessert. Dive into a new baking adventure today!
Why You’ll Love This Black Sesame Mochi Cake
This black sesame dessert recipe stands out for many delicious reasons. It’s truly a unique find for your kitchen.
- Unique Chewy, Bouncy Texture: Experience a satisfying mochi-like chewiness in every bite.
- Rich, Sophisticated Black Sesame Flavor: Enjoy a deep, nutty, and slightly earthy taste that’s incredibly satisfying.
- Simple, One-Bowl Recipe: Effortlessly mix everything in a single bowl for minimal cleanup.
- Naturally Gluten-Free: Perfect for those avoiding gluten, using glutinous rice flour as its base.
- “Not-Too-Sweet” Taste Profile: Offers a balanced sweetness that highlights the sesame, not overpowers it.
- Versatile for Any Occasion: Ideal for everyday snacking, potlucks, or special celebrations.
Ingredients
Gather these simple ingredients to create your irresistible black sesame mochi cake. For the cake itself:
Beyond their rich flavor, these tiny seeds offer significant nutritional value. Learn more about the health benefits of black sesame seeds for a healthier diet.
- 1 cup/120g black sesame seeds (or 3/4 cup black sesame powder, if you want to skip roasting and grinding the seeds)
- 1/4 cup coconut oil (melted)
- 1 tsp coconut extract (optional – for extra coconut flavor + fragrance)
- 1 1/2 cups/300g sugar
- 4 eggs
- 1 400ml/13.5 oz can coconut milk (full fat, not the boxed kind)
- 1 354ml/12 oz can evaporated milk
- 3 cups/300g glutinous (sweet) rice flour
- 2 tsp baking powder (use 1 1/2 tsp instead of 2 for a more gooey cake)
- 1/2 tsp salt
For the optional garnish:
- 1 Tbsp black sesame seeds
- 1 Tbsp white sesame seeds
Notes & Substitutions
You’ll only need a few simple ingredients to create this fantastic black sesame dessert recipe. Understanding them helps ensure your baking success.
Canned Coconut Milk vs. Evaporated Milk: Use full-fat canned coconut milk for richness, not the thinner, refrigerated kind. Evaporated milk adds moisture and creaminess, contributing to the cake’s unique texture. They are both essential for the perfect consistency in this homemade black sesame dessert.
Black Sesame Seeds vs. Powder: Roasting and grinding whole seeds yourself enhances the flavor significantly. If using pre-made powder, ensure it’s fresh for the best taste.
Glutinous (Sweet) Rice Flour: This is key for the distinct chewy texture. Do not substitute with regular rice flour or all-purpose flour; they will not yield the same result. Its distinct chewy texture comes from the unique properties of glutinous rice, which is high in amylopectin. Glutinous rice flour is naturally gluten-free.
Oil Alternatives: Melted coconut oil adds a subtle flavor. You can easily substitute it with any neutral-flavored vegetable oil, like canola or grapeseed oil.
Coconut Extract: This is completely optional. A teaspoon can boost the coconut notes, complementing the black sesame beautifully.
Sugar Balance: The sugar amount provides just enough sweetness without making the cake cloying, allowing the black sesame to shine. Adjust slightly if you prefer it sweeter or less sweet.
Eggs and Baking Powder: Eggs bind the ingredients and contribute to structure. Baking powder provides the lift, creating a cake-like crumb while maintaining chewiness. Adjusting baking powder slightly can alter the final chewiness level.
Equipment
You won’t need many specialized tools for this delightful black sesame mochi cake.
- 9×13-inch baking pan: Essential for the correct cake size and thickness.
- Large mixing bowl: For easily combining all your ingredients.
- Whisk: To ensure a smooth, lump-free batter.
- Measuring cups and spoons: For accurate ingredient portions.
- Dry skillet (if toasting seeds): For bringing out the sesame flavor.
- Food processor (if grinding seeds): Crucial for transforming toasted seeds into fine powder.
Instructions
Follow these clear, step-by-step instructions to master this delicious black sesame dessert recipe.
- Preheat Oven and Prepare Pan: Heat your oven to 350°F (175°C). Generously brush a 9×13-inch baking pan with melted coconut oil on the bottom and sides. This prevents sticking and ensures easy release of your finished black sesame dessert. Set the pan aside.
- Toast Black Sesame Seeds: If you’re using whole black sesame seeds, add them to a dry skillet over medium heat. Toss the seeds frequently or stir with a wooden spoon until they begin to crackle and release a smoky aroma, about 3-5 minutes. Skip this step if you are using black sesame powder.
- Grind Black Sesame Seeds: Transfer the toasted seeds to a food processor. Pulse the seeds until they are finely processed into a moist powder, about 1-2 minutes. Be careful not to over-process; you want a powder where the oil just starts to release and the seeds slightly clump together, not a tahini paste. Skip this step if you are using black sesame powder.
- Combine Wet Ingredients: Scrape the sesame seed powder into a large mixing bowl. Add the sugar, melted coconut oil, and eggs. Whisk these ingredients together well until the mixture is smooth, taking about 1-2 minutes.
- Add Milks: Pour in the evaporated milk and coconut milk. Whisk thoroughly again, ensuring the batter is completely smooth and free of any lumps. This will take another 1-2 minutes.
- Incorporate Dry Ingredients: Add the glutinous sweet rice flour, baking powder, and salt to the bowl. Whisk everything together very well for 2-3 minutes, making sure your batter for this black sesame dessert is smooth and lump-free.
- Pour into Pan: Scrape all the loose and runny batter evenly into your well-oiled 9×13-inch baking pan.
- Garnish: In a small bowl, combine the remaining 1 tablespoon of black sesame seeds and 1 tablespoon of white sesame seeds. Sprinkle this mixture along the edge of the pan. For more garnish, you can double the amount of both sesame seeds and sprinkle them completely over the entire top, not just the edges, before you bake your beautiful black sesame dessert.
- Bake: Carefully slide the pan into the preheated oven. Bake for approximately 50-60 minutes. Checking for doneness can be tricky since the cake remains moist. Instead, look for brown edges that naturally pull away from the sides of the pan. Gently shake the pan; the center of the cake should be set with no jiggle.
- Cool and Serve: Transfer the baked mochi cake to a cooling rack on the counter. Allow it to cool for at least 1 hour at room temperature. Once cooled, use a serrated knife to cut the cake into 24 squares. Serve and enjoy!
Pro Tips & Troubleshooting
Achieve the best results for your black sesame dessert recipe with these helpful tips.
- Toast Sesame Seeds for Best Flavor: Always toast whole black sesame seeds to deepen their nutty, complex flavor before grinding.
- Grind Sesame Seeds Properly: Pulse seeds in a food processor until they form a moist powder, just before becoming a paste. This texture is ideal.
- Generously Grease the Baking Pan: Ensure every surface of the pan is well-oiled to prevent sticking and allow for easy removal.
- Allow Ample Cooling Time: Patience is key. Cooling completely allows the cake to set properly and makes for cleaner slices.
- Use a Serrated Knife for Clean Slices: A serrated knife prevents sticking and tearing, giving you perfectly cut squares.
- Adjust Baking Powder for Desired Chewiness: Less baking powder (1 1/2 tsp) yields a gooier, chewier cake; more (2 tsp) results in a slightly cakier texture.
- Weigh Ingredients for Consistency: For consistent color and texture, especially with flours and sugars, weighing ingredients is more accurate than measuring cups.
- Test Doneness by Appearance: Rely on the visual cues of browned, pulled-away edges and a set, non-jiggly center, rather than a skewer test, which might indicate false doneness due to the cake’s inherent moisture.
Serving, Storage & Variations
Explore creative black sesame dessert recipes ideas and how to best enjoy your mochi cake.
Serving Suggestions: This Black Sesame Mochi Cake is delicious served either warm or at room temperature. Enjoy it plain, with a scoop of vanilla ice cream, or a dusting of powdered sugar.
Storage Instructions: Store the cake at room temperature in an airtight container for 2-3 days to maintain its chewy texture. For longer storage, refrigerate it for up to 4-5 days.
Freezing: This cake freezes exceptionally well! Cut it into individual portions, wrap each tightly in plastic wrap, and then place them in a freezer-safe bag or container. It can be frozen for up to 2-3 months. Reheat frozen pieces in a toaster oven or air fryer for a few minutes until warm and soft.
Milk Substitutions: While the evaporated and coconut milk combination is ideal, you can experiment with other plant-based milks like almond or soy milk for similar moisture, though the flavor profile will differ slightly.
White Sesame Seeds: You can substitute some or all of the black sesame seeds with white sesame seeds for a milder flavor and different visual appeal.
Other Flavor Variations: Get creative! Try adding matcha powder for a green tea twist, or a hint of ube extract for a vibrant purple color and unique sweet potato flavor.
Nutrition
This estimated nutritional information is provided for one serving (one square) of the Black Sesame Mochi Cake.
| Nutrient | Amount (estimated) |
|---|---|
| Calories | 250 |
| Total Fat | 10g |
| Saturated Fat | 7g |
| Cholesterol | 35mg |
| Sodium | 120mg |
| Total Carbohydrate | 35g |
| Dietary Fiber | 2g |
| Total Sugars | 20g |
| Protein | 4g |
Please note that this is an estimation. Nutritional values can vary based on specific brands of ingredients used and preparation methods. For precise figures, use a reliable nutrition calculator with your exact ingredients. Enjoying this unique black sesame dessert is a treat!
FAQ
Got questions about making your black sesame mochi cake? We have answers!
- Can I halve this mochi cake recipe? Yes, you can easily halve this black sesame dessert recipe and bake it in an 8×8-inch pan. Adjust baking time slightly, keeping an eye on doneness.
- Does black sesame mochi cake freeze well? Absolutely! This cake freezes beautifully. Wrap individual squares tightly and store them in the freezer for up to three months.
- Can evaporated milk be substituted? Evaporated milk adds a unique richness and texture. While you can use full-fat milk or half-and-half, the final texture will be slightly different.
- Why is my cake color lighter? The color largely depends on the amount and darkness of your black sesame powder. Ensure you’re using true black sesame seeds or powder for a deep hue.
- How to test for doneness? Look for the cake’s edges pulling away from the pan and a center that doesn’t jiggle when gently shaken. A skewer test might not be accurate due to its moist nature.
- Is glutinous rice flour gluten-free? Yes, despite its name, glutinous rice flour is naturally gluten-free. It refers to the “glue-like” stickiness when cooked, not gluten content.
Conclusion
This Easy Black Sesame Mochi Cake is truly a standout black sesame dessert recipe. Its irresistible chewy texture, combined with the rich, nutty flavor of black sesame, creates a memorable treat that’s both unique and comforting. We hope this beginner-friendly guide makes baking this special dessert simple and enjoyable for you. Don’t hesitate to give this one-bowl wonder a try – your taste buds will thank you! Share your baking experiences and photos; we love seeing your creations! Enjoy making this fantastic black sesame dessert recipe!