Black Sesame adds a nutty twist to this popular Hawaiian dessert.
What is Butter Mochi?
Butter Mochi is a popular Hawaiian dessert that is like a cross between cake and mochi. It can be found all across the islands in bakeries and homes and is extremely delicious and easy to make! It has subtle hints of butter, vanilla, and coconut – completely addicting.
Butter mochi utilizes Mochiko, which is glutinous rice flour (or sweet rice flour). This gives the dish it’s bouncy and chewy texture.
Adding toasted, powdered black sesame to butter mochi really gives it some extra oomph. It adds a nutty and earthy flavor and adding some sesame seeds on top also give it a slight crunch. There are many variations of butter mochi but this is easily one of my favorites.
While I used whole black sesame seeds that I toast myself and then grind for the batter, you can opt to use black sesame powder. I just find toasting and grinding gives it a stronger and more nutty flavor.
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Black Sesame Butter Mochi
Ingredients
- 3/4 cup black sesame seeds
- 1 box mochiko sweet glutinous rice flour
- 2 cups sugar
- 1 tsp baking powder
- 4 eggs
- 2 cups whole milk
- 1 can coconut milk
- 3/4 cups butter softened
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees F.
- In a dry pan over medium heat, toast the black sesame seeds until they start popping and fragrant, stirring periodically. Remove from both the heat and hot pan once toasted (be careful not to burn).
- In a food processor, grind the toasted black sesame seeds. Be careful to not overgrind or the oils will make it chunky. Just enough that the seeds are ground down (about 15-30 seconds).
- In a standing mixer or large bowl, add the mochiko, sugar, baking powder, toasted sesame seed powder, and combine.
- Add the eggs, milk, coconut milk, softened butter, and vanilla extract. Mix well.
- Oil or butter a 9 x 13 inch baking pan. Then pour the batter into the pan and flatten out so it's even.
- Bake for 50-60 minutes. Set aside to cool down completely.
- Cut the butter mochi into squares and enjoy! Store at room temperature.
Notes
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This was amazing! I baked this for two of my friends who love black sesame desserts and they loved it!
My batter was soooo soupy, nothing like yours. And I believe the cold eggs and milk hardened my softened butter so I had fairly big chunks of butter in my batter. I was nervous but it was perfect!!
So glad it came out great and you loved it!!