Black sesame mochi is addictively chewy, bouncy and filled with 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.
6¾fluid ouncesfull fat coconut milkthis is half a can
¾cupunsweetened almond milkor any non-dairy milk
¼cupunsweetened black sesame pasteor black tahini
8ouncesglutinous rice flour (mochiko blue star)this is half a box
¾cuporganic cane sugaror sugar of your choice
1teaspoonbaking powser
¼teaspoonsalt
¼cupmelted coconut oil
Topping (optional)
2teaspoonsblack sesame
2teaspoonswhite sesame
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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
Stir the coconut milk well with a knife if it is partially solid upon opening.Increase the milk amount to 1 cup if you would like a more gooey texture. Adjust the baking time accordingly. Double the ingredients with the same baking time to make this in 9x13" size.
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.