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.
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
Instructions
1. Prepare the Pan
Preheat oven to 175°C / 350°F.
Grease and line an 8×8-inch pan with parchment, leaving some overhang for easy removal.
2. Make the Mochi Batter
In a large bowl, whisk mochiko, sugar, baking powder, and salt until combined.
In a separate bowl, whisk eggs, milk, oil, vanilla, and black sesame paste until smooth.
Pour wet ingredients into dry, whisking until fully incorporated — batter will be smooth and pourable.
3. Bake
Pour batter into prepared pan and smooth the top.
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).
Cool completely in the pan before glazing (very important — warm cake will make glaze run too much).
4. Make the Matcha Glaze
In a bowl, whisk powdered sugar, matcha, and salt together.
Add milk 1 tbsp at a time, whisking until smooth and pourable but not too thin.
5. Glaze & Serve
Remove cooled mochi cake from the pan and place on a rack or plate.
Drizzle or spread glaze evenly over the top.
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