Ingredients
For the black sesame paste
120 g black sesame
60 g sugar
25 g sesame oil
¼ tsp salt
¼ of vanilla bean pod (optional)
For the Black Sesame Mochi
455 g glutinous rice flour
375 g can coconut milk
360 g whole milk
335 g sugar
70 g melted butter
20 g sesame oil
60 g black sesame paste
3 large eggs
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon vanilla extract
Directions
Step 1
For the Homemade Black Sesame Paste
Step 1
In a small food processor, blend the black sesame seeds until a fine crumb forms.
Step 2
Add sugar, oil, salt, and vanilla (optional) to the mixture and continue to blend until the sesame seeds release their oil and the mixture becomes smoother and has a liquid consistency. This can take up to 10 minutes.
Step 3
Stop frequently to scrap down the sides of the food processor. Add small amounts of additional sesame oil if the mixture is still too thick, or until the desired consistency is achieved.
Step 4
For the Black Sesame Mochi
Step 1
Preheat your oven to 350°F (175°C) and grease a 9x13 inch (23x33 cm) baking dish.
Step 2
In a mixing bowl, combine the glutinous rice flour and baking powder. Mix well and set aside.
Step 3
In a separate large mixing bowl, whisk together the coconut milk, whole milk, sugar, melted butter, black sesame paste, eggs, salt, and vanilla extract until well combined.
Step 4
Gradually add the dry mixture (glutinous rice flour and baking powder) to the wet mixture while constantly stirring. Make sure there are no lumps in the batter.
Step 5
Let batter rest in the fridge for 1 hour.
Step 6
Pour the batter into the greased baking dish.
Step 7
Bake in the preheated oven for about 50-60 minutes, or until the mochi is set and the top is lightly browned. The mochi should be slightly firm to the touch but still have a slight jiggle.
Step 8
Remove the mochi from the oven and let it cool completely in the baking dish.
Step 9
Once the mochi has cooled, use a sharp knife to cut it into squares or rectangles. Enjoy!
