Black Sesame 🍠 Sweet Potatoes Mochi Cake
Black Sesame 🍠 Sweet Potatoes Mochi Cake

Hey everyone, it’s Drew, welcome to my 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 food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Black Sesame 🍠 Sweet Potatoes Mochi Cake is one of the most favored of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Black Sesame 🍠 Sweet Potatoes Mochi Cake is something that I’ve loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. 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:
  1. Prepare 2 cups glutinous rice flour
  2. Prepare 1/2 cup brown sugar
  3. Prepare 1/4 cup granulated sugar (original recipe 1/2 cup)
  4. Prepare 1 tsp baking soda
  5. Prepare 1 tsp ground cinnamon
  6. Get 1/4 tsp ground nutmeg
  7. Get 1/8 tsp ground ginger, 1/8 tsp ground cloves
  8. Take 1/8 tsp salt
  9. Take 3/4 cup + 2 tbsp mashed sweet potatoes
  10. Prepare 200 ml coconut milk
  11. Take 3 large eggs
  12. Get 55 gr (1/4 cup) butter, melted
  13. Prepare 3 tbsp sesame seeds
  14. Take Optional: powdered sugar for dusting
Instructions to make Black Sesame 🍠 Sweet Potatoes Mochi Cake:
  1. Prepare the pan 8x8, layer it with parchment paper. Preheat the oven 175 celcius
  2. In a medium bowl, whisk together the sweet rice flour, brown sugar, granulated sugar, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
  3. 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.
  4. 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.
  5. 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.
  6. 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).
  7. 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).

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