Recipe of Quick Black Sesame 🍠 Sweet Potatoes Mochi Cake

Black Sesame 🍠 Sweet Potatoes Mochi Cake.

Hello everybody, it's Brad, welcome to our recipe site. Today, we're going to prepare 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 popular of recent trending foods in the world. It's appreciated by millions every day. It's easy, it's fast, it tastes delicious. They're nice and they look wonderful. Black Sesame 🍠 Sweet Potatoes Mochi Cake is something that I have loved my entire life.

To begin with this recipe, we have to prepare a few components. 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:

1. {Make ready 2 cups of glutinous rice flour.
2. {Prepare 1/2 cup of brown sugar.
3. {Take 1/4 cup of granulated sugar (original recipe 1/2 cup).
4. {Prepare 1 tsp of baking soda.
5. {Prepare 1 tsp of ground cinnamon.
6. {Get 1/4 tsp of ground nutmeg.
7. {Make ready 1/8 tsp of ground ginger, 1/8 tsp ground cloves.
8. {Take 1/8 tsp of salt.
9. {Make ready 3/4 cup of + 2 tbsp mashed sweet potatoes.
10. {Take 200 ml of coconut milk.
11. {Prepare 3 of large eggs.
12. {Prepare 55 gr (1/4 cup) of butter, melted.
13. {Make ready 3 tbsp of sesame seeds.
14. {Take of Optional: powdered sugar for dusting.

Instructions to make Black Sesame 🍠 Sweet Potatoes Mochi Cake:

1. Prepare the pan 8x8, layer it with parchment paper. Preheat the oven 175 celcius.
2. In a medium bowl, whisk together the sweet rice flour, brown sugar, granulated sugar, baking powder, cinnamon, nutmeg, ginger, cloves, and salt..
3. 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..
4. 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..
5. 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..
6. 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)..
7. 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)..

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