Black Sesame Mochi Cake with Matcha Glaze: A Nutty, Chewy Delight

Introduction

If you’re looking for a unique twist on a classic dessert, this black sesame mochi cake with matcha glaze is the perfect recipe for you. Combining the nutty richness of black sesame paste with the soft, chewy texture of traditional mochi cake, this modern take on butter mochi will surely impress your taste buds. The addition of a matcha glaze provides a delightful touch of sweetness and an earthy green tea flavor that perfectly complements the nutty cake. Whether you’re hosting a gathering or simply treating yourself, this cake is sure to be a crowd-pleaser. Let’s dive into the deliciousness of this recipe!

What is Black Sesame Mochi Cake?

A black sesame mochi cake is a modern twist on traditional mochi, which is a Japanese dessert made from glutinous rice. Instead of the usual plain flavor, this version features the bold and nutty taste of black sesame paste. The cake is soft and chewy, with a slight sweetness that balances perfectly with the earthy matcha glaze. It’s a wonderful combination of flavors and textures that makes this dessert stand out from the rest. This cake also has the added benefit of being gluten-free, thanks to the use of mochiko (sweet rice flour) in place of regular flour.

Origin of the Recipe

The mochi cake originates from Hawaii, where it’s a popular dessert in Asian-American cuisine. Traditional butter mochi is made with sweet rice flour and has a dense, chewy texture, similar to that of mochi. Over time, the recipe has evolved, with many creative variations, such as adding flavors like black sesame and matcha for a more sophisticated taste. In this recipe, we’re combining the best of both worlds by using black sesame paste for a nutty depth and a matcha glaze to finish it off with a vibrant green touch.

Ingredients

For the Black Sesame Mochi Cake:

• 200 g (1¾ cups) mochiko (sweet rice flour)
• 200 g (1 cup) granulated sugar
• 2 tsp baking powder
• ¼ tsp salt
• 2 large eggs (room temperature)
• 240 ml (1 cup) whole milk (or coconut milk for extra richness)
• 120 ml (½ cup) neutral oil (or melted butter)
• 2 tbsp black sesame paste (or ground toasted black sesame seeds)
• 1 tsp vanilla extract

For the Matcha Glaze:

• 100 g (1 cup) powdered sugar (sifted)
• 1 tsp matcha powder (ceremonial or culinary grade)
• 1–2 tbsp milk or cream (adjust for consistency)
• Pinch of salt

Step-by-Step Directions

1. Prepare the Pan

• Preheat your oven to 175°C / 350°F.
• Grease and line an 8×8-inch pan with parchment paper, leaving some overhang for easy removal once baked.

2. Make the Mochi Batter

• In a large bowl, whisk together mochiko, sugar, baking powder, and salt until fully combined.
• In a separate bowl, whisk the eggs, milk, oil, vanilla extract, and black sesame paste until smooth.
• Pour the wet ingredients into the dry ingredients and whisk until the batter is fully incorporated. The batter should be smooth and pourable.

3. Bake the Cake

• Pour the batter into the prepared pan and smooth the top with a spatula.
• Bake for 45–50 minutes or until the edges are lightly golden and a toothpick inserted into the center comes out mostly clean. Keep in mind that the inside of the mochi cake will remain slightly sticky.
• Allow the cake to cool completely in the pan before glazing. This is very important, as glazing while the cake is still warm may cause the glaze to run too much.

4. Make the Matcha Glaze

• In a small bowl, whisk together powdered sugar, matcha powder, and a pinch of salt.
• Gradually add milk or cream, one tablespoon at a time, whisking until the glaze is smooth and pourable but not too thin.

5. Glaze & Serve

• Once the cake has cooled completely, remove it from the pan and place it on a rack or plate.
• Drizzle or spread the matcha glaze evenly over the top of the cake.
• Allow the glaze to set for about 10–15 minutes, then slice the cake into squares or rectangles.

Variations

While this black sesame mochi cake recipe is delicious as-is, you can make a few changes to suit your preferences or dietary needs:

• Nutty Boost: Stir in 2–3 tablespoons of toasted black sesame seeds into the batter for extra crunch.
• Extra Richness: Swap half the milk for coconut milk or add 1 tablespoon of melted butter for a denser, more luscious texture.
• Dusting Alternative: If you prefer a lighter finish, you can dust the cooled cake with a matcha-powdered sugar mixture instead of using a glaze.

Storage Tips

• Room Temperature: This cake stays soft for 2–3 days at room temperature if covered.
• Refrigeration: To extend its shelf life, refrigerate the cake. Make sure to bring it to room temperature before serving to maintain the ideal texture.

FAQs About Black Sesame Mochi Cake

1. Can I use a different type of flour instead of mochiko?

• Mochiko (sweet rice flour) is essential for the chewy texture of this cake. If you can’t find mochiko, it’s best to substitute with another type of glutinous rice flour.

2. Can I make this cake dairy-free?

• Yes! Simply substitute coconut milk for the whole milk and use a non-dairy butter or oil in place of regular butter for a dairy-free version.

3. How long does the cake last?

• The cake stays fresh for 2–3 days at room temperature. Refrigerate it for up to 1 week, but be sure to bring it back to room temperature before serving for the best texture.

4. Can I freeze this mochi cake?

• Yes, you can freeze the cake for up to 1 month. Wrap it tightly in plastic wrap and place it in an airtight container before freezing. Thaw at room temperature before serving.

5. Can I use a different glaze?

• If you don’t like matcha, feel free to experiment with other glazes like chocolate, vanilla, or fruit glazes for a different twist.

Conclusion: Black Sesame Mochi Cake 

This black sesame mochi cake with matcha glaze is the perfect fusion of nutty richness and earthy sweetness, making it an ideal dessert for any occasion. The chewy texture of the mochi cake pairs wonderfully with the vibrant and slightly bitter matcha glaze, creating a well-balanced flavor profile. Whether you enjoy it as a snack, serve it at a party, or share it with loved ones, this cake is sure to be a hit. Don’t forget to try out the variations and make this cake your own. Enjoy!

 Black Sesame Mochi Cake with Matcha Glaze: A Nutty, Chewy Delight

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• Author: David Andersson
• Total Time: 50 minutes
• Yield: 8 servings
• Diet: Gluten Free

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Description

A black sesame mochi cake is a modern twist on traditional mochi, which is a Japanese dessert made from glutinous rice. Instead of the usual plain flavor, this version features the bold and nutty taste of black sesame paste. The cake is soft and chewy, with a slight sweetness that balances perfectly with the earthy matcha glaze. It’s a wonderful combination of flavors and textures that makes this dessert stand out from the rest. This cake also has the added benefit of being gluten-free, thanks to the use of mochiko (sweet rice flour) in place of regular flour.

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Ingredients

For the Black Sesame Mochi Cake

• 200 g (1¾ cups) mochiko (sweet rice flour)

• 200 g (1 cup) granulated sugar

• 2 tsp baking powder

• ¼ tsp salt

• 2 large eggs (room temperature)

• 240 ml (1 cup) whole milk (or coconut milk for extra richness)

• 120 ml (½ cup) neutral oil (or melted butter)

• 2 tbsp black sesame paste (or ground toasted black sesame seeds)

• 1 tsp vanilla extract

For the Matcha Glaze

• 100 g (1 cup) powdered sugar (sifted)

• 1 tsp matcha powder (ceremonial or culinary grade)

• 1–2 tbsp milk or cream (adjust for consistency)

• Pinch of salt

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Instructions

1. Prepare the Pan

1. Preheat oven to 175°C / 350°F.

2. Grease and line an 8×8-inch pan with parchment, leaving some overhang for easy removal.

2. Make the Mochi Batter

1. In a large bowl, whisk mochiko, sugar, baking powder, and salt until combined.

2. In a separate bowl, whisk eggs, milk, oil, vanilla, and black sesame paste until smooth.

3. Pour wet ingredients into dry, whisking until fully incorporated — batter will be smooth and pourable.

3. Bake

1. Pour batter into prepared pan and smooth the top.

2. Bake for 45–50 minutes, until edges are lightly golden and a toothpick inserted in the center comes out mostly clean (mochi will be slightly sticky inside).

3. Cool completely in the pan before glazing (very important — warm cake will make glaze run too much).

4. Make the Matcha Glaze

1. In a bowl, whisk powdered sugar, matcha, and salt together.

2. Add milk 1 tbsp at a time, whisking until smooth and pourable but not too thin.

5. Glaze & Serve

1. Remove cooled mochi cake from the pan and place on a rack or plate.

2. Drizzle or spread glaze evenly over the top.

3. Let sit 10–15 minutes for glaze to set, then slice into squares or rectangles.

Notes

Serve chilled or at room temperature for a chewy, satisfying bite. For extra flair, sprinkle with toasted black sesame seeds or drizzle additional matcha glaze before serving.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baked
• Cuisine: Japanese-inspired

Nutrition

• Serving Size: 1 slice
• Calories: 180
• Sugar: 14g
• Sodium: 50mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 3g
• Cholesterol: None

Keywords: Sesame Mochi Cake, Matcha Glazed Mochi Cake, Black Sesame Cake