Chewy Black Sesame Rice Cake

A delicious, dense, chewy, sesame flavored cake from Eric Kim

Servings:

Author:

Prep Time
20 minutes

Cook Time
1 hour

Dessert

Asian-American

cake mochi ERic KIm chewy Black Sesame Seed

Instructions

1 Preheat the oven to 350°F. Mist an 8-inch round cake pan with cooking spray or
buttered and dusted with rice flour.
2 In a large bowl, whisk together the eggs, sugar, honey, and salt until fluffy
and pale yellow, about 2 minutes. Whisk in the milk, vanilla, melted butter, and
sesame oil until combined. Ain't gonna lie, I use my mixer on medium speed.
3 Using a mortar and pestle (or a coffee/spice grinder), pulverize 2 tablespoons
of the black sesame seeds into a rough powder. It should smell very fragrant.
Add this sesame powder, along with the remaining 2 tablespoons of whole black
sesame seeds, to the bowl with the egg mixture, followed by the baking powder
and rice flour. Whisk to combine, then carefully pour the batter into the
greased cake pan. This part you can do by hand or machine.
4 Bake until the top is nicely browned and cracked slightly (this is a good sign),
50 to 60 minutes. You can also insert a chopstick or toothpick into the center
of the cake, and if it comes out clean, then it’s done.

For muffins, fill a 12-cup muffin tin that has been buttered to 7/8 full. Bake
for approximately 25 minutes.
5 Cool completely before dusting with the powdered sugar and slicing into wedges
to serve. The cake will keep in an airtight container at room temperature for up
to 5 days.