Black Sesame Butter Mochi Cubes
1
- Prep Time10 min
- Total Time40 min
- Makes72 cubes
Recipes and text by Camilla Wynne; produced by Aimee Nishitoba; photography by Christie Vuong; food styling by Ashley Denton; prop Styling by Nicole Billark.
Rich and chewy butter mochi, a popular Hawaiian dessert, is grounded with black sesame and cut into cubes for a textural topping.
Ingredients
1 large egg
½ cup granulated sugar (100 g)
¾ cup coconut milk
1 tsp vanilla
1 cup sweet glutinous rice flour (115 g)
½ tsp baking powder
¼ tsp kosher salt
3 tbsp black sesame paste (see tip)
2 tbsp unsalted butter, melted
Black sesame seeds, for sprinkling
Instructions
Position rack in centre of oven, then preheat to 350F. Grease a 9×5-in. loaf pan and line with parchment.
Whisk egg and sugar in a bowl until pale. Whisk in coconut milk and vanilla. Sift in rice flour, baking powder and salt. Whisk to combine. Whisk in black sesame paste and butter. Scrape batter into pan and sprinkle black sesame seeds overtop.
3. Bake until centre does not jiggle, about 30 min. Cool on a wire rack before cutting into ¾-in. cubes. Store in airtight container for up to 4 days.
Kitchen tip:
Black sesame paste can be found at most Asian grocery stores.
Camilla Wynne is a Toronto-based cookbook author, writer and recipe developer. Her most recent cookbook is Nature's Candy.
