Black Sesame Butter Mochi
A chewy, buttery, and nutty delight, this black sesame butter mochi combines the stretchy texture of mochi with the richness of a cake. It is the perfect easy-to-make, crowd-pleasing dessert that comes together in just one bowl.
Ingredients
- 400 g glutinous rice flour (Mochiko)
- 225 g white sugar
- 140 g black sesame seeds · toasted
- 4 g baking powder
- 3 g salt
- 240 ml whole milk
- 5 large eggs
- 400 ml full-fat coconut milk
- 113 g salted butter · melted
- 5 ml vanilla extract
- 18 g black sesame seeds · for topping
- 18 g white sesame seeds · for topping
Preparation
- 1
Preheat oven to 175°C. Line a 9x13-inch (23x33 cm) baking pan with parchment paper.
- 2
Toast black sesame seeds in a dry pan over medium-low heat until fragrant (about 2–3 minutes). Let cool slightly, then grind into a fine powder using a spice grinder or food processor.
- 3
In a large bowl, whisk the eggs until broken down. Add the whole milk, coconut milk, melted butter, and vanilla extract; whisk until combined.
- 4
Add the glutinous rice flour, ground black sesame powder, sugar, baking powder, and salt. Whisk until the batter is smooth and no dry lumps remain.
- 5
Pour the batter into the prepared baking pan and tap the pan gently to release any trapped air bubbles. Sprinkle the black and white sesame seeds evenly over the top.
- 6
Bake for 55–60 minutes until the centre is set and the top is golden brown. If large bubbles form while baking, carefully poke them with a skewer to release the air.
- 7
Allow the mochi to cool completely before slicing it into squares to ensure the signature chewy and bouncy texture.
