Black Sesame Pumpkin Mochi Cake
Snixy Kitchen
Snixy Kitchen
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  • 9 ounces (2 cups) sweet rice flour
  • ½ cup brown sugar ½ cup granulated sugar 1 teaspoon baking powder 1 teaspoon ground cinnamon ¼ teaspoon freshly grated nutmeg ⅛ teaspoon ground ginger ⅛ teaspoon ground cloves ⅛ teaspoon salt ¾ cup + 2 tablespoons pumpkin purée ¾ cup full-fat canned coconut milk 3 large eggs ¼ cup unsalted butter, melted and slightly cooled ½ teaspoon pure vanilla extract (I use Rodelle Organics) 2½ - 3 tablespoons black sesame seeds Optional: 1 tablespoon powdered sugar, for dusting Instructions Butter an 8x8 baking pan. Line the pan with parchment paper, folding the paper over the edges, and lightly butter the parchment paper. Preheat the oven to 350°F. In a medium bowl, whisk together the sweet rice flour, brown sugar, granulated sugar, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. In the bowl of a stand mixer fitted with a paddle attachment, or 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). 3.4.3177



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