Description
Hey foodie friend! This chewy, cozy mochi cake combines the nostalgic bounce of Hawaiian butter mochi with the earthy nuttiness of black sesame and the warm, spiced sweetness of pumpkin butter swirls. Gluten-free and irresistibly aromatic, it’s perfect for autumn potlucks, cozy nights in, or whenever you need a little edible therapy. Ready to bake your way into fall magic? Let’s get whisking!
Ingredients
-
1 box (16 oz) mochiko (sweet rice flour)
-
1 cup granulated sugar (or ¾ cup coconut sugar for caramel notes)
-
2 tsp baking powder (fresh)
-
Pinch of sea salt
-
3 large eggs (room temperature)
-
1½ cups milk (dairy, almond, coconut, or canned coconut milk for richness)
-
½ cup unsalted butter, melted (or neutral oil, but butter’s flavor is best)
-
½ cup black sesame paste (or homemade blend: ¾ cup toasted black sesame seeds + 2 tbsp honey + 1 tbsp oil)
-
½ cup pumpkin butter (not pumpkin purée; see tips to make your own)
-
1 tsp vanilla extract
Instructions
-
Preheat & Prep:
Heat oven to 350°F (175°C). Grease your pan well or line with parchment paper, leaving edges hanging for easy removal. -
Mix Dry Ingredients:
Whisk together mochiko, sugar, baking powder, and salt in a large bowl until no lumps remain. (Sift if your mochiko is clumpy.) -
Combine Wet Ingredients:
In another bowl, whisk eggs, milk, melted butter, vanilla extract, and black sesame paste until smooth. To avoid lumps, whisk the sesame paste into warm milk first. -
Mix Batter:
Pour wet ingredients into dry. Gently fold with a spatula just until combined — batter will be thin and slightly lumpy. Overmixing will toughen the cake. -
Swirl in Pumpkin Butter:
Pour batter into prepared pan. Dot the surface with spoonfuls of pumpkin butter. Using a knife, gently swirl the pumpkin butter into the batter with 4-5 figure-8 motions — don’t overdo it! -
Bake:
Bake 50-60 minutes until edges are golden and pull away slightly from pan. Center should be set but have a slight jiggle (like Jell-O). Test by inserting a toothpick — it should come out with moist crumbs, not wet batter. -
Cool Completely:
Let the cake cool completely in the pan on a wire rack (at least 2 hours). Cutting too soon results in a gummy mess! -
Serve:
Slice into 16 squares. Dust with cinnamon powdered sugar or drizzle with honey if desired. Perfect with black coffee or vanilla ice cream!
Notes
-
Pumpkin Butter Substitute: Simmer 1 cup pumpkin purée with ¼ cup maple syrup and 1 tsp pumpkin pie spice until thick. Cool before using.
-
Black Sesame Paste Substitute: Toast ¾ cup black sesame seeds, grind finely, mix with 2 tbsp honey and 1 tbsp neutral oil until smooth.
-
Swirling: Warm pumpkin butter slightly for easier swirling. Avoid over-mixing swirl to keep the pretty marbled effect.
-
Storage: Keep leftovers airtight at room temp for 3 days or freeze with parchment paper between layers for up to 3 months. Thaw at room temp—microwaving can make it gummy.
-
Eggs: Use room temperature eggs for smoother batter. Soak cold eggs in warm water 5 minutes if needed.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
Nutrition
- Calories: 210 Cal 1 square approx.
- Sugar: 14g
- Fat: 9g
- Carbohydrates: 30g
- Protein: 4g