These Black Sesame Mochi Brownies combine the rich, nutty flavour of black sesame with the chewy texture of mochi, creating a unique gluten-free dessert. Perfect for fans of bold flavours and gooey treats!
Ingredients
- (Makes about 12 squares)
- 200g glutinous Mochiko rice flour
- 200g granulated sugar
- 2 tbsp black sesame paste
- 2 tbsp black sesame seeds (toasted)
- 50g unsalted butter, melted
- 1 tsp vanilla extract
- 2 large eggs
- 250ml coconut milk (or whole milk for a lighter flavour)
- 30g cocoa powder
- 1 tsp baking powder
- Pinch of salt
- Optional toppings: white sesame seeds and chocolate chips
Method
- Preheat the Oven: Preheat your oven to 175°C (fan 160°C). Grease and line a square 8 inch (20cm) baking tin with parchment paper.
- Mix the Dry Ingredients: In a large bowl, whisk together the glutinous rice flour, cocoa powder, baking powder, and a pinch of salt.
- Combine the Wet Ingredients: In a separate bowl, whisk the eggs and sugar until well combined. Add the melted butter, coconut milk, vanilla extract, and black sesame paste. Whisk until smooth.
- Make the Batter: Gradually add the wet ingredients to the dry ingredients, stirring until fully combined and smooth. Fold in the toasted black sesame seeds.
- Bake the Brownies: Pour the batter into the prepared baking tin, smoothing the top with a spatula. Top with chocolate chips and white sesame seeds for contrast. Bake for 40–45 minutes, or until the edges are firm and the centre is slightly set (a toothpick inserted into the centre should come out with a few sticky crumbs).
- Cool and Serve: Let the brownies cool completely in the tin before cutting into squares. For a cleaner cut, chill in the fridge for 30 minutes before slicing.