Black Sesame Mochi Muffins
These black sesame mochi muffins are slightly crispy on the outside while staying moist, tender, and pleasantly chewy on the inside. They're scattered with black sesame seeds while give them such a nice nutty flavor and aroma.
- Prep time
- 5 min
- Cook time
- 35 min
- Yield
- 7 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 large egg
- ½ cup brown sugar (, packed (light or dark))
- 2 Tablespoon coconut oil ((or a neutral oil or your choice))
- ¾ cup coconut milk ((or your preferred milk))
- ¼ cup tahini ((or black tahini))
- ¼ cup black sesame seed ((plus more for garnishing))
- ½ teaspoon vanilla
- ¼ teaspoon kosher salt
- 1 cup glutinous rice flour ((spooned & leveled))
- ¾ teaspoon baking powder
Instructions
- 1
Preheat oven to 325°F and grease 7 of the cavities in the cupcake/ muffin tin with a neutral oil (or coconut oil).
- 2
In a mixing bowl, whisk together everything until combined, except for the glutinous rice flour and baking powder.
- 3
Once the wet batter is well mixed, add the glutinous rice flour and baking powder and mix until the batter is smooth and no more dry clumps are visible.
- 4
Divide the batter evenly amongst the 7 greased cupcake tins. The batter should be no higher than 2 millimeters from the rim.
- 5
Tap the pan firmly on the counter a couple of times to release large air bubbles and garnish the muffins with sesame seeds.
- 6
Bake the mochi muffins for 30-35 minutes. When the muffins are ready, they should be golden brown all around. The outside should be slightly firm and the inside should be cooked but still moist. If you insert a toothpick into the center, it should come out clean.
- 7
Remove the muffins from the oven and let them cool in the pan for about 10 minutes. Enjoy!