Black Sesame Mochi Cake (Easy One-Bowl Recipe)
This Black Sesame Mochi Cake is a chewy, one-bowl dessert made with glutinous rice flour and black sesame paste. It’s naturally gluten-free and full of nutty, toasty flavor, with a soft, bouncy texture and simple prep that makes it perfect for any occasion.
- Prep Time: 5 minutes
- Cook Time: 60 minutes
- Total Time: 2 hours 5 minutes (including cooling)
- Yield: 9 squares
- Category: Dessert
- Method: Baking
- Cuisine: Asian-Inspired
Ingredients
- ¼ cup butter, melted
- 2 large eggs, at room temperature
- 1½ cups milk
- ¼ cup unsweetened black sesame paste
- 1½ cups mochiko glutinous rice flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons toasted black sesame seeds (optional, for topping)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan.
- In a large bowl, whisk together eggs, milk, sugar, and black sesame paste until smooth.
- Add mochiko flour, baking powder, and salt. Whisk until the batter is completely smooth.
- Stir in the melted butter and mix until fully incorporated. The batter will be thin.
- Pour into the prepared pan. Tap gently on the counter to release air bubbles. Sprinkle with sesame seeds if using.
- Bake for about 60 minutes, or until the center is set and no longer jiggles.
- Cool completely in the pan for at least 1 hour before slicing into squares.
Notes
- Substitute coconut milk for a richer flavor.
- Use coconut oil or vegan butter for a dairy-free version.
- Reduce sugar by up to half for a less sweet cake.
- Sprinkle black and white sesame seeds on top for extra texture and contrast.
- Let cake cool fully before slicing to ensure clean cuts.
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 14g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
