Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, black sesame 🍠 sweet potatoes mochi cake. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Black Sesame Mochi Cake With Black Sesame Caramel. This recipe makes a beautifully sweet and savory mochi cake. I got a really nice crust by using a dark metal cake pan.
Black Sesame 🍠 Sweet Potatoes Mochi Cake is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Black Sesame 🍠 Sweet Potatoes Mochi Cake is something which I have loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can have black sesame 🍠 sweet potatoes mochi cake using 14 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Black Sesame 🍠 Sweet Potatoes Mochi Cake:
- Take 2 cups glutinous rice flour
- Make ready 1/2 cup brown sugar
- Take 1/4 cup granulated sugar (original recipe 1/2 cup)
- Get 1 tsp baking soda
- Make ready 1 tsp ground cinnamon
- Get 1/4 tsp ground nutmeg
- Prepare 1/8 tsp ground ginger, 1/8 tsp ground cloves
- Prepare 1/8 tsp salt
- Make ready 3/4 cup + 2 tbsp mashed sweet potatoes
- Take 200 ml coconut milk
- Make ready 3 large eggs
- Get 55 gr (1/4 cup) butter, melted
- Get 3 tbsp sesame seeds
- Get Optional: powdered sugar for dusting
Pumpkin and black sesame make an unlikely but hard-to-resist pairing of slightly sweet and nutty. I'm addicted to the incredibly chewy and moist mochi center with its cake-y. Sauté until mochi cakes have browned, then flip. Mochi cakes will turn more translucent than opaque.
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).
Once both sides are nicely browned, remove from heat. 고구마 케이크 만들기 Decorate with white and/or black sesame seeds if you like. Have I mentioned these Okinawan purple sweet potato mochi cakes are soft and stretchy? My kids like them with an extra honey drizzled on. Yummy pan-fried sticky rice cake with traditional black sesame filling.
So that’s going to wrap it up with this special food black sesame 🍠 sweet potatoes mochi cake recipe. Thanks so much for your time. I’m confident that you can 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 family, friends and colleague. Thank you for reading. Go on get cooking!
