Hey everyone, it’s Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, black sesame 🍠 sweet potatoes mochi cake. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Black Sesame 🍠 Sweet Potatoes Mochi Cake is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Black Sesame 🍠 Sweet Potatoes Mochi Cake is something that I have loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook black sesame 🍠 sweet potatoes mochi cake using 14 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Black Sesame 🍠 Sweet Potatoes Mochi Cake:
- Take 2 cups glutinous rice flour
- Prepare 1/2 cup brown sugar
- Take 1/4 cup granulated sugar (original recipe 1/2 cup)
- Make ready 1 tsp baking soda
- Get 1 tsp ground cinnamon
- Make ready 1/4 tsp ground nutmeg
- Make ready 1/8 tsp ground ginger, 1/8 tsp ground cloves
- Get 1/8 tsp salt
- Make ready 3/4 cup + 2 tbsp mashed sweet potatoes
- Make ready 200 ml coconut milk
- Make ready 3 large eggs
- Make ready 55 gr (1/4 cup) butter, melted
- Make ready 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 exceptional food black sesame 🍠 sweet potatoes mochi cake recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
