Ready to Serve Black Sesame Sweet Potatoes Mochi Cake Most Delicious

This is how cooking recipe Black Sesame Sweet Potatoes Mochi Cake with 14 ingredients and 7 stages of easy cooking, which is bouncy delicious.

Without fail making ultimate Black Sesame 🍠 Sweet Potatoes Mochi Cake easy, delicious, practical.

How are you my mother, now you can present recipe Black Sesame 🍠 Sweet Potatoes Mochi Cake with 14 ingredients and 7 steps. Next this is how to cook, please observe carefully.

In cooking there are several stages that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 14 ingredients and 7 stages of easy cooking Black Sesame 🍠 Sweet Potatoes Mochi Cake.

Ingredients for Black Sesame 🍠 Sweet Potatoes Mochi Cake

1. Prepare 2 cups : glutinous rice flour.

2. Prepare 1/2 cup : brown sugar.

3. Prepare 1/4 cup : granulated sugar (original recipe 1/2 cup).

4. Needed 1 tsp : baking soda.

5. Needed 1 tsp : ground cinnamon.

6. Needed 1/4 tsp : ground nutmeg.

7. Prepare 1/8 tsp : ground ginger, 1/8 tsp ground cloves.

8. Prepare 1/8 tsp : salt.

9. Needed 3/4 cup : + 2 tbsp mashed sweet potatoes.

10. Prepare 200 ml : coconut milk.

11. Needed 3 : large eggs.

12. Prepare 55 gr (1/4 cup) : butter, melted.

13. Prepare 3 tbsp : sesame seeds.

14. Needed : Optional: powdered sugar for dusting.

If all cooking materials Black Sesame 🍠 Sweet Potatoes Mochi Cake it’s ready, We’re going into the cooking stage. Below is how to preparing with without fail.

Process Cooking Black Sesame 🍠 Sweet Potatoes Mochi Cake

1. Prepare the pan 8x8, layer it with parchment paper. Preheat the oven 175 celcius.

2. In a medium bowl, whisk together the sweet rice flour, brown sugar, granulated sugar, baking powder, cinnamon, nutmeg, ginger, cloves, and salt..

3. In a separate bowl with a hand mixer or hand whisk, mix together the pumpkin purée, coconut milk, eggs, butter, and vanilla until completely smooth..

4. Slowly mix the dry ingredients into the wet ingredients, and beat vigorously until completely smooth. Fold in the black sesame seeds and pour the batter into the prepared pan..

5. Bake in on the middle rack of the oven for 75-80 minutes, until the top has developed a slight crust and the mochi is completely set and bounces back when touched..

6. Let cool in the pan for 10 minutes before using the parchment paper to transfer to a wire rack to cool completely, at least 25 minutes. Cut into 16 squares. (It’s easiest to cut when cooled, using a knife buttered and dusted with sweet rice flour or potato starch)..

7. Dust the top of the mochi squares with powdered sugar. Store for up to 3 days in an airtight container at room temperature (the longer they sit, the softer the top crust will get and the powdered sugar might need to be reapplied before serving)..

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