Black Sesame Butter Mochi

Fall/Winter | Recipes | Snacks
December 6th, 2017
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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!

Black Sesame Butter Mochi

Black Sesame 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.

Black Sesame Butter Mochi

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!

Black Sesame Butter Mochi

Black Sesame Butter Mochi

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
3.58 from 7 votes

Black Sesame Butter Mochi

A healthier alternative to butter mochi using ghee and date syrup

Course Snack
Cuisine Japanese
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 20 Slices
Author Rezel Kealoha


For the Sesame Paste

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

For the Mochi

  • 1 Box Rice Flour
  • 1 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

  1. Place the sesame seeds in a food processor and process until the seeds start breaking down and start releasing oils. 

  2. 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.

  3. Set Aside.

To make the Mochi

  1. Pre-heat oven to 350 deg and line and spray a 9x13 cake tin and set aside.

  2. Place the melted ghee in a large mixing bowl and add in the sesame paste. 

  3. 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.

  4. Add in the eggs one by one and mix well in between each egg.

  5. Add in the vanilla

  6. 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. 

  7. Pour the batter in the cake tin and smooth out the top.  You can add some black sesame seeds on top as a garnish.

  8. Bake for 50 minutes and let rest in the pan until it's at room temperature. 

  9. To serve take out from pan and cut into squares with a clean warm knife.

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  • Anne-Marie Op de Coul-Jongen

    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!!!

  • Michelle Jordan Barsness

    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

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

  • Catherine Brown

    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!

  • karyl henry

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

  • Patty

    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!

  • Elizabeth Satala

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

  • Swathi Iyer

    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

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

  • Stephanie Simmons

    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!

  • Carolina Vargas

    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.

  • Pingback: Refined Sugar-Free Black Sesame Charcoal Mochi | Sift & Simmer()

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