Black Sesame Butter Mochi
A healthier alternative to butter mochi using ghee and date syrup
Prep Time10 minutes mins
Cook Time50 minutes mins
Total Time1 hour hr 10 minutes mins
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
- ¾ 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 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.
You can use ready made black sesame paste instead of making it yourself.
You can also sub in melted vegan butter or regular butter.