My in-laws from Japan were here a few weeks ago and I requested that they get me some black sesame paste. I thought they were going to get me some random store bought one, but they went to my favorite food store in Japan and brought me back some homemade black sesame paste. It was so good. I wanted to do something special with it and remembered butter mochi!
Who has tried butter mochi? It’s a Hawaiian specialty mochi dessert that was Americanized with the addition of butter and lots of white sugar. I of course modified the recipe a with some healthy touches like ghee and date syrup.
It’s also one of those one bowl recipes where you throw everything in, mix and bake. It’s super easy and yet stunning when you slice through the mochi. It has this amazing ashy color which if you didn’t know is going to be a trend in 2018. Get on the bandwagon now and make these before everyone else does!
I can’t wait for you to make it and if you do don’t forget to share it on Pinterest, Facebook and Instagram and tag me using #rezelkealoha!!
Black Sesame Butter Mochi
A healthier alternative to butter mochi using ghee and date syrup
Prep Time: 10 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour 10 minutes minutes
Course: Snack
Cuisine: Japanese
Servings: 20 Slices
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
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 9×13 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.
You can use ready made black sesame paste instead of making it yourself.
You can also sub in melted vegan butter or regular butter.