Black Sesame Mochi

Name: Black Sesame Mochi
Prep time: 7 min
Cook time: 40 min
Total time: 47 min
Yield: 9 squares
Cuisine: Japanese
Ingredients: 250g (8.8 oz) Glutinous Rice Flour; 150g (5.2 oz) Caster Sugar; 1 teaspoon Baking Powder; 1/2 teaspoon Salt; 2 tablespoons Vegan Butter; 1/2 cup Black Sesame Paste; 1.5 cups Full Fat Coconut Milk; 1 teaspoon Vanilla Extract; 1-2 tablespoons Sesame Seeds

Introduction

Black sesame mochi is a baked dessert known for its soft, chewy texture and nutty, sweet flavor. Made from glutinous rice flour, black sesame paste, and coconut milk, this mochi has a dense yet tender consistency. Unlike traditional steamed or pan-fried mochi, this version is baked, giving it a slightly crisp outer layer while maintaining its signature chewiness inside.

This recipe is naturally gluten-free and dairy-free, making it suitable for various dietary preferences. The black sesame paste not only imparts a deep, roasted flavor but also adds nutritional value, as sesame seeds are rich in healthy fats, antioxidants, and minerals such as calcium and magnesium. The combination of coconut milk and glutinous rice flour creates a smooth, elastic texture that contrasts beautifully with the slightly crisp edges from baking.

Recipe Video

Ingredients

250g (8.8 oz) Glutinous Rice Flour
150g (5.2 oz) Caster Sugar
1 teaspoon Baking Powder
1/2 teaspoon Salt
2 tablespoons Vegan Butter
1/2 cup Black Sesame Paste
1.5 cups Full Fat Coconut Milk
1 teaspoon Vanilla Extract
1 to 2 tablespoons Sesame Seeds

Instructions

Preheat Oven: Preheat the oven to 160°C (320°F). Line an 8×8-inch baking pan with parchment paper.
Mix Dry Ingredients: In a large mixing bowl, combine 250g (8.8 oz) glutinous rice flour, 150g (5.2 oz) caster sugar, 1 teaspoon baking powder, and 1/2 teaspoon salt. Mix well to ensure all dry ingredients are evenly incorporated.
Add Wet Ingredients: Add 2 tablespoons vegan butter, 1/2 cup black sesame paste, 1.5 cups coconut milk, and 1 teaspoon vanilla extract to the dry ingredients.
Mix Batter: Using a whisk, mix continuously until the batter is smooth and free of lumps.
Pour and Sprinkle: Pour the batter into the prepared baking pan and spread it evenly. Sprinkle 1 to 2 tablespoons sesame seeds around the edges of the batter.
Bake Mochi: Bake for 40 minutes until the mochi is set.
Cool Slightly: Remove from the oven and let it sit for 10-15 minutes before taking it out of the pan.
Cool and Slice: Transfer the mochi to a chopping board and allow it to cool completely. Then, slice it into even squares.
Enjoy! Your homemade black sesame mochi is ready to be served.

Recipe Notes

Use glutinous rice flour, not regular rice flour, to achieve the signature chewy texture.
Black sesame paste can be store-bought or homemade by grinding toasted black sesame seeds with a little oil.
Coconut milk should be full-fat for the best texture and flavor.
Adjust the sugar level to taste, but reducing it too much may affect the texture.
The batter should be completely smoofth before baking to ensure even consistency.
Lining the pan with parchment paper helps prevent sticking and makes removal easier.
Baking time may vary depending on the oven, so check for a firm but slightly springy texture.
Allow the mochi to cool completely before slicing for cleaner cuts.
Store in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.
Reheat in the microwave for a few seconds if the mochi becomes too firm.

Frequently Asked Questions

Can I substitute glutinous rice flour with regular rice flour?

No, regular rice flour will not create the chewy texture needed for mochi.

Can I use white sesame paste (tahini) instead of black sesame paste?

Yes, but the flavor will be lighter and less nutty. Black sesame paste has a stronger, roasted taste, while tahini is milder. Toasted white sesame seeds can help enhance the flavor if substituting.

Can I reduce the sugar in this recipe?

Yes, but the texture may become denser.

How do I store leftovers?

Keep in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

Why is my mochi too hard?

It may have been overbaked, or stored in a cold environment for too long. Reheating can help soften it.

Can I toast the sesame seeds before sprinkling them on top?

Yes, toasting enhances the flavor and gives a more pronounced sesame aroma.

Can I make this in a different pan size?

Yes, but adjust the baking time accordingly—thicker layers may need more time, and thinner layers will bake faster.