Black Sesame Butter Mochi

A healthier alternative to butter mochi using ghee and date syrup

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Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Course: Snack

Cuisine: Japanese

Servings: Slices

Author: Rezel Kealoha

Ingredients

For the Sesame Paste

1 Cup Roasted Black Sesame Seeds
1 Cup Date Syrup (or maple or honey)

For the Mochi

1 16 oz Box Sweet Rice Flour
1 14 oz Can Full Fat Coconut Milk
1 Cup Toasted Coconut Almond Milk
1 Cup Black Sesame Paste
3 Eggs
1 Tablespoon Vanilla Essence
3/4 Cup Melted and Cooled Vanilla Ghee

Instructions

To make the Sesame Paste

Place the sesame seeds in a food processor and process until the seeds start breaking down and start releasing oils.
Once it starts to do that add in the syrup you are using and keep mixing until it starts forming a paste. This should take about 2 minutes. Keep Scraping down the bowl.
Set Aside.

To make the Mochi

Pre-heat oven to 350 deg and line and spray a 9x13 cake tin and set aside.
Place the melted ghee in a large mixing bowl and add in the sesame paste.
Once it's fully incorporated add in the coconut milk and then the almond milk. Mix with a whisk between each edition to make sure there are no lumps.
Add in the eggs one by one and mix well in between each egg.
Add in the vanilla
Slowly mix in the rice flower. Add in half a cup at a time and whisking well in between so that there are no lumps.
Pour the batter in the cake tin and smooth out the top. You can add some black sesame seeds on top as a garnish.
Bake for 50 minutes and let rest in the pan until it's at room temperature.
To serve take out from pan and cut into squares with a clean warm knife.

Notes

You can use ready made black sesame paste instead of making it yourself.

You can also sub in melted vegan butter or regular butter.

Did you enjoy making it? I would love to see it! Tag me on Instagram @rezelkealoha with the #rezelkealoha!

21 thoughts on “Black Sesame Butter Mochi”

Interesting recipe! Love the healthy changes you’ve made!

I have NEVER heard of this before. I am all about trying new things….and I would for sure try this. Black sesame paste…..sounds very interesting.

Such an intriguing looking dessert! I’ve never seen anything like it before. I will have to look out for black sesame paste in our wholefoods shop so I can try it!

What a gorgeous recipe. I love mochi but never realized it came in a black version. Perfect for these brownies!!!

These remind me of brownies and sounds so yummy. I don’t think I’ve ever tried black sesame paste before. I bet the coconut and almond milk make these really taste smooth and delicious. Fabulous!

I like healthy versions of recipes, I should give your Mochi recipe a try!

These look so decadent and beautiful! Perfect for gift-giving too! Thank you for sharing this recipe. 🙂

These look fantastic, I never thought to make Mochi at home and now I will definitely have to give it a shot!

What a unique dessert! I’ve never heard of it before, but you got me at butter and sugar 🙂

Very intriguing dessert! I always thought of mochis as Japanese ice cream, which I like very much! I’ll have to give it a try! 🙂

Those really look very pleasing for the eyes! In fact they would look perfect in a pastry shop or coffee house. Love that you used coconut and almond milk in this recipe. I can’t wait to try this soon!

These sound delicious and guilt-free! I’ve never seen anything like this before, but your pictures make it look great.

This is really good, I would love to try a one slice. I tried mochi ice cream during my stay at during Japan. Not this bars. we make candies with black sesame seeds.

I have just started experimenting with roasted black sesame seeds and these look amazing! Love the simplicity of your photos.

This looks so interesting! I love your photos as well – they’re gorgeous!

How delicious looking! I have not tried mochi but they look and sound very interesting. Love the sesame seed garnish on top! I love sesame seeds. I actually just finished eating sesame seed cookies!

Minimalist dessert, minimalist photographs! Both are amazing!

This recipe is so intriguing. It’s so pretty and both sounds and looks decadent. I can’t wait to try this recipe. The photos are dreamy as well.

Made the bars with regular no sugar almond milk and then added in a cup of toasted coconut. Also about 1/4 cup of xylitol. Turned out only slightly sweet and really good. Next time I am going to try to replace the rice flour with almond flour to make this paleo/keto friendly. I love a small treat with my coffee in the morning but also need to watch my weight. This is perfect for a no sugar but slightly sweet solution and also includes protein!

Rezel Kealoha says:

June 5, 2019 at 4:10 am

Hi Pam! Thank you so much for this feedback. I am so glad the recipe still worked out with your modifications. I have to say the toasted coconut addition is genius. I might try it too! If you do replace it with almond flour add some coconut flour as well as the almond flour isn’t as absorbent on it’s own so it might fall apart on you. The coconut flour will help with keeping it together! I love making desserts like these as my dad needs low sugar options and so happy that you found a way to encajoy it too! Have a great day. Rezel

Reply
Rezel Kealoha says:

June 5, 2019 at 4:11 am

Hi Pam! Thank you so much for this feedback. I am so glad the recipe still worked out with your modifications. I have to say the toasted coconut addition is genius. I might try it too! If you do replace it with almond flour add some coconut flour as well as the almond flour isn’t as absorbent on it’s own so it might fall apart on you. The coconut flour will help with keeping it together! I love making desserts like these as my dad needs low sugar options and so happy that you found a way to encajoy it too! Have a great day. Rezel

Reply

Black Sesame Butter Mochi

Fall/Winter | Recipes | Snacks

by Rezel Kealoha - December 6th, 2017

Last modified on May 7th, 2020

Home » Blog » Recipes » Black Sesame Butter Mochi