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!!
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
- ¾ 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.
Anne-Marie Op de Coul-Jongen says
Interesting recipe! Love the healthy changes you've made!
Homemade & Yummy says
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.
Elizabeth says
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!
Carrie @ Clean Eating Kitchen says
What a gorgeous recipe. I love mochi but never realized it came in a black version. Perfect for these brownies!!!
Michelle Jordan Barsness says
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!
Maman de Sara says
I like healthy versions of recipes, I should give your Mochi recipe a try!
Catherine Brown says
These look so decadent and beautiful! Perfect for gift-giving too! Thank you for sharing this recipe. 🙂
Jenn Kosar | foodwithaview says
These look fantastic, I never thought to make Mochi at home and now I will definitely have to give it a shot!
karyl henry says
What a unique dessert! I've never heard of it before, but you got me at butter and sugar 🙂
Patty pattysaveurs.com says
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! 🙂
Helene Dsouza says
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!
Elizabeth Satala says
These sound delicious and guilt-free! I've never seen anything like this before, but your pictures make it look great.
Swathi Iyer says
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.
Martha Albers says
I have just started experimenting with roasted black sesame seeds and these look amazing! Love the simplicity of your photos.
Stephanie Simmons says
This looks so interesting! I love your photos as well - they're gorgeous!
April Ronnecke says
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!
Vana Verouti says
Minimalist dessert, minimalist photographs! Both are amazing!
Carolina Vargas says
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.
Pam Kassing says
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
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
Rezel Kealoha says
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
Jojo says
Love this recipe, how can I convert this to making 12 muffins using a muffin tin?
Rezel Kealoha says
You can just pour the batter in the muffin tin. You will probably need to adjust the cooking time to 20 min? I have not tried it so you will need to keep an eye on it.