Black sesame mochi is addictively chewy, bouncy and filled with a 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.
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What is black sesame mochi?
Black sesame mochi is an arranged version of a Hawaiian dessert, the butter mochi cake. It is like a cross between Japanese mochi and cake with a bouncy, chewy, and squishy texture. Below version contains black sesame paste that adds a deep nutty flavor.
Thanks to the glutinous rice flour, it is naturally gluten and dairy free and I just love how easy it is to make in one bowl!
What is black sesame paste
This jet black paste is made by grinding black sesame. Often called ‘black tahini’, it is similar to tahini paste which is made from white sesame. However this black sesame version has a more bold flavor with a slight bitterness, and it adds a unique dark color to the food.
While you can create your own sesame sauce by using a high powered blender, I find bottled pastes much smoother and silkier which affects the end result of this mochi recipe. (It’s totally up to you!)
Glutinous rice flour
Glutinous rice flour is made from glutinous rice (or sticky/ sweet rice) that is sticker with higher starch content. It is often used to make mochi.
It cannot be replaced with rice flour which is made from regular rice. For this specific recipe, I like to use mochiko blue star.
Ingredients for this recipe
- Eggs
- Coconut milk - canned, full fat type
- Unsweetened almond milk
- Black sesame paste - also sold as black tahini. Make sure to give a good stir if it's separated just like peanut butter or tahini.
- Glutinous rice flour - I use mochiko blue star
- Organic cane sugar - or sugar of your choice
- Baking powder
- Salt
- Coconut oil - I recommend using refined type which has close to no coconut fragrance. You can also substitute with vegan butter.
Toppings (optional)
How to make black sesame mochi
1. Preheat the oven to 350°F/ 176°C. Line and lightly grease an 8x8" baking pan.
2. Combine the wet ingredients. Place the eggs, coconut milk, almond milk, black sesame paste in a bowl and mix well.
3. Add in the dry ingredients. Add in the glutinous rice flour, sugar, baking powder and salt. Mix well.
4. Pour in the melted coconut oil and mix.
5. Pour the batter into the pan. Sprinkle black and white sesame on top. Bake for 1 hour or until set.
Tips
Stir the coconut milk well with a knife if it is partially solid upon opening.
Increase the milk amount if you would like a more gooey texture. Adjust the baking time accordingly. See the recipe card for the amount.
FAQ
This recipe uses an 8x8” square pan to make 16 pieces of mochi. You can also double the ingredients to make it into 9x13” size. It’s a great potluck idea!
Black sesame mochi can be stored at room temperature in an airtight container for 2-3 days.
It can also be frozen for up to 2 months. Microwave to thaw. You may see a trace of oil on the surface upon defrosting but the texture will be the same as freshly cooked mochi.
Recipe
Easy Black Sesame Mochi (One Bowl Recipe)
Ingredients
- 2 large eggs
- 6¾ fluid ounces full fat coconut milk this is half a can
- ¾ cup unsweetened almond milk or any non-dairy milk
- ¼ cup unsweetened black sesame paste or black tahini
- 8 ounces glutinous rice flour (mochiko blue star) this is half a box
- ¾ cup organic cane sugar or sugar of your choice
- 1 teaspoon baking powser
- ¼ teaspoon salt
- ¼ cup melted coconut oil
Topping (optional)
- 2 teaspoons black sesame
- 2 teaspoons white sesame
Instructions
- Preheat the oven to 350°F/ 176°C. Line and lightly grease an 8x8" 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.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Katty says
I try your recipe today taste really good ,but the texture I’m not sure mine is soft not chewy I hoping chewy as mochi is it right the way I bake for 1 hour the edges nice firm but not chewy ? I replace milk with yogurt mix with water maybe this make the difference.
Natsuko says
Hi Katty, I am not sure how much of yogurt mix and water you used so I cannot be 100%, but that may have affected the texture since yogurt and milk have different nutritional profiles. And I hope you used the right kind of flour - not rice flour, glutinous rice flour.