Black Sesame Butter Mochi

Ingredients

• 2 cup glutinous rice flour (Also called sweet rice flour or mochiko)
• 1.25 cup granulated sugar
• 2 tsp baking powder
• 0.5 tsp fine salt
• 0.25 cup black sesame seeds (Finely ground or processed into a powder)
• 0.5 cup unsalted butter (Melted and slightly cooled)
• 3 large eggs (At room temperature if possible)
• 1.5 cup unsweetened coconut milk (Full-fat canned coconut milk)
• 1 tsp vanilla extract
• 0.5 cup raspberry jam (Optional, for serving)
• 1 cup whipped white chocolate ganache (Optional, for serving; preparation was not included in the visible source)

Steps

1. 1

   The original recipe was behind a paywall and its full method was not visible in the supplied source. The following method is a general reconstruction: preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang for lifting out the mochi, and lightly grease the parchment.

2. 2

   In a large bowl, whisk together the glutinous rice flour, sugar, baking powder, salt, and finely ground black sesame seeds until evenly combined and no dark sesame pockets remain.

3. 3

   In a separate bowl, whisk the melted, cooled butter, eggs, coconut milk, and vanilla extract until smooth and fully combined.

4. 4

   Pour the wet mixture into the dry ingredients. Whisk until the batter is smooth and fluid, scraping the sides and bottom of the bowl so no dry flour remains. Do not overmix once the batter is homogeneous.

5. 5

   Pour the batter into the prepared pan and gently tap the pan on the counter to release large air bubbles. Bake for about 45–50 minutes, until the center is set, the surface is lightly browned, and the edges are slightly puffed.

6. 6

   Transfer the pan to a rack and let the mochi cool completely in the pan. The texture firms as it cools; cutting it while hot may produce ragged pieces.

7. 7

   Lift the cooled mochi out using the parchment overhang and cut it into 9 squares with a lightly greased knife. Serve plain or with raspberry jam and whipped white chocolate ganache, as described in the source.

Notes

The supplied page excerpt did not expose the ingredient list or instructions, so the quantities and method are reconstructed estimates rather than a verified transcription of Allison Chen's recipe. The visible source specifically states that the mochi may be served with raspberry jam and whipped white chocolate ganache, or eaten plain.

Nutrition per serving

• dessert
• mochi
• baked
• chewy
• black sesame
• vegetarian
• make-ahead