Description

Ingredients

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

Preparation

• Prepare the tin 🧈 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. ✨
• Toast and grind the sesame 🖤 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. 🌰
• Mix the dry ingredients 🌾 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. 🥄
• Mix the wet ingredients 🥛 In a separate bowl, whisk the milk, eggs, melted butter, vanilla extract, and sesame oil until smooth and glossy. 🥚
• Build the batter ✨ 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. 🖤
• Bake until set 🔥 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. 🍰
• Cool and finish 🍯 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. ✨

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