Black Sesame 🍠 Sweet Potatoes Mochi Cake Recipe by purple_acied
Cooking Instructions 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). 1 Prepare the pan 8x8, layer it with parchment paper. Preheat the oven 175 celcius 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. 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. 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. 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. 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). 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). 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). More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Hummus Keto cheesecake! Classic mojito cocktail Cheesy Broccoli Quinoa Fritters Oatmeal’s granola bars Hummus Keto cheesecake! Classic mojito cocktail Cheesy Broccoli Quinoa Fritters Oatmeal’s granola bars Kunun madara/milk pap Medu Vada Mosambi juice Groundnut pap/ kunun gyada Scrambled eggs mayo paste Mashed cauliflower Grilled Sandwiches Stir fried Mushrooms and vegetables Achari aalu Fruits salad Kunun madara/milk pap Medu Vada Mosambi juice Groundnut pap/ kunun gyada Scrambled eggs mayo paste Mashed cauliflower Grilled Sandwiches Stir fried Mushrooms and vegetables Achari aalu Fruits salad