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Black Sesame Butter Mochi
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3.89 from 27 votes

Black Sesame Butter Mochi

A healthier alternative to butter mochi using ghee and date syrup
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Snack
Cuisine: Japanese
Servings: 20 Slices

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.

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.