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Black Sesame Mochi Brownies Recipe

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3.9 from 82 reviews

These Black Sesame Mochi Brownies combine the chewy texture of mochi with the nutty, rich flavor of black sesame, creating a unique and delightful treat. Made with glutinous rice flour and black sesame paste, these baked mochi brownies offer a perfect balance of sweet and savory, ideal for anyone looking to try a fusion dessert that is both gluten-free and irresistibly chewy.

  • Total Time: 1 hour 15 minutes
  • Yield: 9 servings

Ingredients

Wet Ingredients

  • 2 large eggs
  • 200g full-fat coconut milk
  • 180g milk
  • 65g black sesame paste
  • 55g melted butter

Dry Ingredients

  • 225g glutinous rice flour
  • 150g sugar
  • 4g baking powder
  • 1.5g salt

Toppings

  • Black and white sesame seeds for sprinkling

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 175°C (350°F). Lightly grease an 8×8 inch (20×20 cm) square baking pan and line it with parchment paper to prevent sticking and ensure easy removal.
  2. Mix Wet Ingredients: In a large bowl, combine the eggs, full-fat coconut milk, regular milk, and black sesame paste. Stir well until the mixture is smooth and evenly blended.
  3. Add Dry Ingredients: Sift together the glutinous rice flour, sugar, baking powder, and salt into the wet mixture. Mix thoroughly until all ingredients are well incorporated, creating a smooth batter. Then stir in the melted butter to add moisture and richness.
  4. Pour and Top: Pour the batter evenly into the prepared pan. Sprinkle the top generously with black and white sesame seeds to add a crunchy texture and enhance the sesame flavor profile.
  5. Bake: Place the pan into the preheated oven and bake for 60 to 65 minutes. The mochi brownies are done when the center is fully set and no longer jiggly to the touch.
  6. Cool and Serve: Allow the brownies to cool completely in the pan before slicing. This cooling stage helps the texture to set perfectly, giving you chewy, tasty mochi brownies ready to enjoy.

Notes

  • Ensure the cake is completely cool before cutting to maintain the perfect chewy texture.
  • Black sesame paste can be substituted with tahini and toasted black sesame seeds if unavailable.
  • This recipe is naturally gluten-free thanks to the glutinous rice flour, but it contains dairy and eggs, so it is not vegan.
  • For a more intense sesame flavor, consider adding a teaspoon of black sesame powder to the dry ingredients.
  • Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Asian Fusion
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/black-sesame-mochi-brownies-recipe/