Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, black sesame 🍠 sweet potatoes mochi cake. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Black Sesame 🍠 Sweet Potatoes Mochi Cake is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Black Sesame 🍠 Sweet Potatoes Mochi Cake is something that I’ve loved my entire life. They’re nice and they look wonderful.
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.
To get started with this particular recipe, we must first prepare a few components. You can cook black sesame 🍠 sweet potatoes mochi cake using 14 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Black Sesame 🍠 Sweet Potatoes Mochi Cake:
- Prepare 2 cups glutinous rice flour
- Make ready 1/2 cup brown sugar
- Prepare 1/4 cup granulated sugar (original recipe 1/2 cup)
- Get 1 tsp baking soda
- Prepare 1 tsp ground cinnamon
- Prepare 1/4 tsp ground nutmeg
- Prepare 1/8 tsp ground ginger, 1/8 tsp ground cloves
- Get 1/8 tsp salt
- Take 3/4 cup + 2 tbsp mashed sweet potatoes
- Make ready 200 ml coconut milk
- Prepare 3 large eggs
- Get 55 gr (1/4 cup) butter, melted
- Take 3 tbsp sesame seeds
- Get Optional: powdered sugar for dusting
Once both sides are nicely browned, remove from heat. Butter Mochi cake is a Japanese rice cake made with rice flour. 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?
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).
My kids like them with an extra honey drizzled on. Meanwhile, to make the mochi cakes, place the sweet potatoes on a Roll again between your palms to form a ball, then roll in sesame seeds to coat. Yummy pan-fried sticky rice cake with traditional black sesame filling. Two weeks ago, I finished the preparation work for making the TangYuan filling for the Black sesame filling is still my top choice because it is the most classic version. This is even more interesting than other common sweet paste.
So that’s going to wrap this up for this exceptional food black sesame 🍠 sweet potatoes mochi cake recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
