Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, black sesame 🍠 sweet potatoes mochi cake. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Black Sesame 🍠 Sweet Potatoes Mochi Cake is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Black Sesame 🍠 Sweet Potatoes Mochi Cake is something that I have loved my whole life. They’re fine and they look wonderful.
Black Sesame Mochi Cake With Black Sesame Caramel. This moody-glam dessert was inspired by Hawaiian butter mochi—a super simple one-bowl cake made with eggs, coconut milk, evaporated milk, butter, and, last but not least, glutinous sweet rice flour, which creates its characteristic bounce. More importantly, the black sesame peanut mochi cake tasted great.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have black sesame 🍠 sweet potatoes mochi cake using 14 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Black Sesame 🍠 Sweet Potatoes Mochi Cake:
- Make ready 2 cups glutinous rice flour
- Get 1/2 cup brown sugar
- Make ready 1/4 cup granulated sugar (original recipe 1/2 cup)
- Make ready 1 tsp baking soda
- Take 1 tsp ground cinnamon
- Get 1/4 tsp ground nutmeg
- Get 1/8 tsp ground ginger, 1/8 tsp ground cloves
- Get 1/8 tsp salt
- Prepare 3/4 cup + 2 tbsp mashed sweet potatoes
- Take 200 ml coconut milk
- Get 3 large eggs
- Get 55 gr (1/4 cup) butter, melted
- Get 3 tbsp sesame seeds
- Get Optional: powdered sugar for dusting
Sauté until mochi cakes have browned, then flip. Mochi cakes will turn more translucent than opaque. Once both sides are nicely browned, remove from heat. 고구마 케이크 만들기 Decorate with white and/or black sesame seeds if you like.
Instructions 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).
Have I mentioned these Okinawan purple sweet potato mochi cakes are soft and stretchy? 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. At first glance, Okinawan sweet potatoes look pretty ordinary. The skin of this starchy root vegetable is thin, dull, and beige.
So that’s going to wrap it up for this special food black sesame 🍠 sweet potatoes mochi cake recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
