Black Sesame Butter Mochi
Butter mochi is a classic Hawaiian dessert made from glutinous rice flour (mochiko). This version uses black sesame paste for a nutty, roasted flavor and a striking black color!
Servings: 24 pieces
Equipment
- 9x13" baking pan
Ingredients
- 1 16 oz box mochiko
- 1 1/2 cups sugar
- 1 tsp salt
- 1 tbsp baking powder
- 1/2 cup black sesame paste
- 1 14 oz can coconut milk
- 2 cups whole milk see notes
- 2 eggs
- 1/2 cup melted coconut oil see notes
- 1 tbsp white sesame seeds optional
- 1 tbsp black sesame seeds optional
Instructions
- Preheat oven to 350 degrees F.
- Mix mochiko, sugar, salt, and baking powder in a large bowl.
- Add in wet ingredients (coconut milk, whole milk, melted coconut oil, eggs, and black sesame paste) and mix until well combined. Make sure to scrape down the sides of the bowl to check for any lumps of mochiko that did not get incorporated into the batter.
- Pour into a greased 9x13" baking pan and sprinkle optional sesame seeds on top.
- Bake for an hour, uncovered, or until the middle is set.
- Let cool, slice into rectangles, and enjoy!
Notes
1/2 cup butter (one stick) can be substituted for coconut oil.
Other types of non-dairy milk can be substituted for whole milk.
To play with the texture of butter mochi, you can try decreasing the amount of milk and/or increasing the numbers of eggs.