will make this again for Chinese New Year; reminds me of niao goh cake. Glutinous Rice Flour will give mochi cake that characteristically chewy, bouncy texture. Forty minutes in the oven was good enough for me but every oven is different. I had to give it a try. Sorry, you have Javascript Disabled! Toss the seeds from time to time or mix with a wooden spoon, until they begin to crackle and smoke, about 3-5 minutes. What a gorgeous cake and deee-licious. So happy to hear that it was a success!! See the photos above! To grind: Transfer seeds to a food processor. Cut with a serrated knife into 24 squares. Scrape sesame seeds into a large bowl. Koda Farms Mochiko is our preferred brand of glutinous rice flour, but Bob’s Red Mill sweet white rice flour will also work. It’s like regular cake batter. Toast black sesame seeds in a dry large skillet over medium heat, stirring frequently, until fragrant and just starting to crackle, 2–3 minutes. Thanks for your question and I’ll clarify the recipe! To toast: add black sesame seeds to a dry saucepan over medium heat. I made this once and it was simple and delicious! Your email address will not be published. how would you adjust the baking time or temperature? How did you get the cake out of the pan? Plus, the dark, moody color! Thank you for a lovely recipe! would it be do-able to make mini cupcake size mochi cakes using mini cupcake pan using the same recipe? Since I don’t know how it will affect all the other ingredients, I’m not sure what to recommend. Scoop out ¼ cup ground sesame seeds; set aside. It’s never lasted longer than 3-4 days in my house lol. Got rave reviews at a party. © 2020 Condé Nast. Tap pan so sesame sugar coats sides and bottom in a thin layer; this will form a crust, which will help the cake release. Yes, there is a difference. I made this with normal sesame seeds because that’s what I had, and canned coconut milk. Preheat oven to 350F/175C. Can you let me know how many days this mochi cake will last? I halved this recipe and used an 8×8 pan. I got a really nice crust by using a dark metal cake pan. Set aside two tablespoons of this finely ground mixture (you'll scatter this on top of … Let me know how it turns out if you do. Cooked in a 9” pan for 45 minutes and tester came out clean. This nutty, savory little seed makes everything taste better. Sprinkle along the edge of the pan. An upscale party in a 9×13″ pan! Modern and refined. Attention, lovers of squishy and chewy foods! Enjoy! Learn how your comment data is processed. Bouncy and springy. However, I did not have black sesame seeds on hand and used a bag of toasted sesame seeds (just roast them a little more). Garnish circumference of cake with white sesame seeds. Good luck! Thank you! As soon as I read the title of this recipe, I knew I had to make it, seeing as I'm a black sesame and mochi lover. To revisit this article, select My⁠ ⁠Account, then View saved stories. Add egg mixture to dry ingredients and stir to combine. Let cake cool in pan 10 minutes before inverting onto a wire rack. We traded out the coconut for intense black sesame flavor and color used three ways: in the sugary pan lining, in the cake batter itself, and in the glazy caramel sauce that goes on top. But I’m guessing about 5 days max? Give the pan a little shake — the center of the cake should be set with no jiggle. The result is super delicious! This moody-glam dessert was inspired by Hawaiian butter mochi—a super simple one-bowl cake made with eggs, coconut milk, evaporated milk, butter, and, last but not least, glutinous sweet rice flour, which creates its characteristic bounce.