Chinese Black Sesame Mochi Cake 🖤🍰

Description

Chinese Black Sesame Mochi Cake is rich, nutty, chewy, and quietly luxurious, with a deep roasted sesame aroma and that irresistible soft-sticky bite that makes mochi-style desserts so memorable. It looks dramatic, tastes premium, and has the kind of elegant contrast and visual depth that gives it both strong search appeal and serious table presence. ✨

Hook ✨

Dark roasted sesame, a glossy tender crumb, and that signature chewy mochi texture turn this dessert into something striking, modern, and impossible to forget. 🖤

Ingredients

• Dry ingredients 🌾
• 🌾 200 g glutinous rice flour (1⅔ cups / 7 oz)
• 🖤 70 g black sesame seeds, finely ground (½ cup / 2.5 oz)
• 🍬 120 g sugar (½ cup + 1 tbsp / 4.2 oz)
• 🧂 2 g fine salt (⅓ tsp / 0.07 oz)
• 🥄 8 g baking powder (2 tsp / 0.28 oz)
• Wet ingredients 🥛
• 🥛 400 ml whole milk (1⅔ cups / 13.5 fl oz)
• 🥚 2 large eggs
• 🧈 60 g unsalted butter, melted (¼ cup / 2.1 oz)
• 🌿 5 ml vanilla extract (1 tsp / 0.17 fl oz)
• 🌰 15 ml toasted sesame oil (1 tbsp / 0.5 fl oz)
• For finishing ✨
• ⚪ 10 g white sesame seeds (1 tbsp / 0.35 oz)
• 🖤 10 g black sesame seeds (1 tbsp / 0.35 oz)
• 🍯 10 g honey, optional for a light glossy finish (2 tsp / 0.35 oz)

Preparation

1. 1️⃣ Prepare the tin 🧈
2. Heat the oven to 175°C (347°F). Lightly grease a 20 cm (8 in) square baking tin and line it with baking paper so the cake lifts out cleanly after baking. ✨
3. 2️⃣ Toast and grind the sesame 🖤
4. If your black sesame seeds are not already toasted, toast them in a dry pan over low heat for 2–3 min until fragrant, then cool fully and grind them finely. This gives the cake deeper aroma and a more luxurious nutty finish. 🌰
5. 3️⃣ Mix the dry ingredients 🌾
6. In a large bowl, whisk together the glutinous rice flour, ground black sesame, sugar, salt, and baking powder until evenly combined and free of lumps. 🥄
7. 4️⃣ Mix the wet ingredients 🥛
8. In a separate bowl, whisk the milk, eggs, melted butter, vanilla extract, and sesame oil until smooth and glossy. 🥚
9. 5️⃣ Build the batter ✨
10. Pour the wet mixture into the dry ingredients and whisk until fully smooth. The batter will be loose, silky, and pourable. Pour it into the prepared tin, then scatter the white and black sesame seeds evenly over the top. 🖤
11. 6️⃣ Bake until set 🔥
12. Bake at 175°C (347°F) for 45 min until the top is set, lightly puffed, and slightly crackled at the edges. The center should feel springy but still soft, which keeps the mochi texture tender after cooling. 🍰
13. 7️⃣ Cool and finish 🍯
14. Let the cake rest in the tin for 20 min, then lift it out and cool for another 25 min before slicing. Brush very lightly with honey if you want a subtle glossy finish on top. ✨

Total Time

🕒 Prep: 15 min
🔥 Cook/Bake: 45 min
🛋 Rest: 45 min
⏰ Total: 105 min

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