Black Sesame 🍠 Sweet Potatoes Mochi Cake. Black Sesame Mochi Cake With Black Sesame Caramel. This recipe makes a beautifully sweet and savory mochi cake. I got a really nice crust by using a dark metal cake pan.
My kids like them with an extra honey drizzled on.
More importantly, the black sesame peanut mochi cake tasted great.
It evoked tangyuan dumpling but it was just good on its own.
You can have Black Sesame 🍠 Sweet Potatoes Mochi Cake using 14 ingredients and 7 steps. Here is how you cook it.
Ingredients of Black Sesame 🍠 Sweet Potatoes Mochi Cake
- You need 2 cups of glutinous rice flour.
- Prepare 1/2 cup of brown sugar.
- You need 1/4 cup of granulated sugar (original recipe 1/2 cup).
- It's 1 tsp of baking soda.
- Prepare 1 tsp of ground cinnamon.
- It's 1/4 tsp of ground nutmeg.
- You need 1/8 tsp of ground ginger, 1/8 tsp ground cloves.
- It's 1/8 tsp of salt.
- You need 3/4 cup of + 2 tbsp mashed sweet potatoes.
- Prepare 200 ml of coconut milk.
- It's 3 of large eggs.
- It's 55 gr (1/4 cup) of butter, melted.
- You need 3 tbsp of sesame seeds.
- Prepare of Optional: powdered sugar for dusting.
It was fun to make Don't worry about overworking the batter and making the cake that's because sweet rice flour doesn't contain gluten — mochi cake is dense to begin with! Pumpkin and black sesame make an unlikely but hard-to-resist pairing of slightly sweet and nutty. I'm addicted to the incredibly chewy and moist mochi center with its cake-y Wow, these black sesame pumpkin mochi cakes looks amazing. Such a fresh new take on mochi.
Black Sesame 🍠 Sweet Potatoes Mochi Cake instructions
- Prepare the pan 8x8, layer it with parchment paper. Preheat the oven 175 celcius.
- In a medium bowl, whisk together the sweet rice flour, brown sugar, granulated sugar, baking powder, cinnamon, nutmeg, ginger, cloves, and salt..
- In a separate bowl with a hand mixer or hand whisk, mix together the pumpkin purée, coconut milk, eggs, butter, and vanilla until completely smooth..
- Slowly mix the dry ingredients into the wet ingredients, and beat vigorously until completely smooth. Fold in the black sesame seeds and pour the batter into the prepared pan..
- Bake in on the middle rack of the oven for 75-80 minutes, until the top has developed a slight crust and the mochi is completely set and bounces back when touched..
- Let cool in the pan for 10 minutes before using the parchment paper to transfer to a wire rack to cool completely, at least 25 minutes. Cut into 16 squares. (It’s easiest to cut when cooled, using a knife buttered and dusted with sweet rice flour or potato starch)..
- Dust the top of the mochi squares with powdered sugar. Store for up to 3 days in an airtight container at room temperature (the longer they sit, the softer the top crust will get and the powdered sugar might need to be reapplied before serving)..
Yummy pan-fried sticky rice cake with traditional black sesame filling. Two weeks ago, I finished the preparation work for making the TangYuan filling for the Black sesame filling is still my top choice because it is the most classic version. This is even more interesting than other common sweet paste. Meanwhile, to make the mochi cakes, place the sweet potatoes on a Roll again between your palms to form a ball, then roll in sesame seeds to coat. Sesame, especially toasted sesame oil, is a key flavor in many Asian cuisines.
