Chewy Pumpkin Mochi Cake with Black Sesame
This gooey chewy pumpkin mochi is studded with black sesame and absolutely hard-to-resist. It's a breeze to make, using sweet rice flour like traditional mochi. Pumpkin and black sesame make the best slightly sweet and nutty pairing. And the texture is perfect; incredibly chewy and moist with its cake-y crust on top.
- Prep time
- 10 min
- Cook time
- 1 hr 15 min
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1½ cups + 2 tablespoons sweet rice flour
- 1/2 cup light or dark brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/8 teaspoon kosher salt
- ¾ cup + 2 tablespoons canned pumpkin puree
- ¾ cup full-fat canned coconut milk
- 3 large eggs
- 1/4 cup unsalted butter (melted and slightly cooled)
- 1/2 teaspoon pure vanilla extract
- 2½ - 3 tablespoons black sesame seeds
- Optional: 1 tablespoon powdered sugar (for dusting)
Instructions
- 1
Butter an 8x8 baking pan. Line the pan with parchment paper, folding the paper over the edges, and lightly butter the parchment paper.
- 2
Preheat the oven to 350°F.
- 3
In a medium bowl, whisk together the sweet rice flour, brown sugar, granulated sugar, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
- 4
In the bowl of a stand mixer fitted with a paddle attachment, or 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.
- 5
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.
- 6
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.
- 7
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).
- 8
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).