Korean
Coconut Mochi Cake with Black Sesame Cream
This unique Korean dessert combines the chewy texture of mochi with the rich, nutty flavor of black sesame cream. It's a delightful treat that brings a taste of Korea to your kitchen!
Total Time55 minutes
Servings9
Difficulty
medium
Cost
Medium
Nutrition (per serving)
0
Calories
1.5
Protein
26.8
Carbs
4.3
Fat
0.4
Fiber
134
Sodium
Ingredients
- 1 cup sweet rice flour (mochi flour)
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup coconut milk
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1 tablespoon melted butter
- black sesame cream
Instructions
- 1Preheat your oven to 350°F (175°C) and lightly grease an 8-inch square baking pan.
- 2In a large bowl, mix sweet rice flour, sugar, baking powder, and salt until well combined.
- 3Add coconut milk, water, vanilla extract, and melted butter to the dry ingredients. Stir until you have a smooth batter.
- 4Pour the batter into the prepared baking pan and spread evenly.
- 5Bake in the preheated oven for about 30-35 minutes, or until the top is slightly golden and a toothpick inserted comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- 6Transfer the black sesame pastry cream into a piping bag fitted with a 15 mm French star tip.
- 7Pipe a decorative swirl on top.
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