Hi, I am Clara. Today, we’re going to make black sesame 🍠 sweet potatoes mochi cake recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Black Sesame 🍠 Sweet Potatoes Mochi Cake Recipe
Black Sesame 🍠 Sweet Potatoes Mochi Cake is one of the most popular of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Black Sesame 🍠 Sweet Potatoes Mochi Cake is something which I’ve loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can cook black sesame 🍠 sweet potatoes mochi cake using 14 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Black Sesame 🍠 Sweet Potatoes Mochi Cake:
- Make ready 2 cups glutinous rice flour
- Prepare 1/2 cup brown sugar
- Prepare 1/4 cup granulated sugar (original recipe 1/2 cup)
- Prepare 1 tsp baking soda
- Make ready 1 tsp ground cinnamon
- Take 1/4 tsp ground nutmeg
- Make ready 1/8 tsp ground ginger, 1/8 tsp ground cloves
- Take 1/8 tsp salt
- Get 3/4 cup + 2 tbsp mashed sweet potatoes
- Take 200 ml coconut milk
- Make ready 3 large eggs
- Prepare 55 gr (1/4 cup) butter, melted
- Get 3 tbsp sesame seeds
- Prepare 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).
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