Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, black sesame 🍠 sweet potatoes mochi cake. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Black Sesame 🍠 Sweet Potatoes Mochi Cake is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. They are fine and they look wonderful. Black Sesame 🍠 Sweet Potatoes Mochi Cake is something which I’ve loved my entire life.
To begin with this recipe, we have to prepare a few components. You can cook black sesame 🍠 sweet potatoes mochi cake using 14 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Black Sesame 🍠 Sweet Potatoes Mochi Cake:
- Make ready 2 cups glutinous rice flour
- Make ready 1/2 cup brown sugar
- Get 1/4 cup granulated sugar (original recipe 1/2 cup)
- Prepare 1 tsp baking soda
- Make ready 1 tsp ground cinnamon
- Get 1/4 tsp ground nutmeg
- Take 1/8 tsp ground ginger, 1/8 tsp ground cloves
- Take 1/8 tsp salt
- Take 3/4 cup + 2 tbsp mashed sweet potatoes
- Prepare 200 ml coconut milk
- Make ready 3 large eggs
- Make ready 55 gr (1/4 cup) butter, melted
- Prepare 3 tbsp sesame seeds
- Make ready Optional: powdered sugar for dusting
Steps to make Black Sesame 🍠 Sweet Potatoes Mochi Cake:
- 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).
So that’s going to wrap this up with this special food black sesame 🍠 sweet potatoes mochi cake recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
