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Chewy Black Sesame Rice Cake

A delicious, dense, chewy, sesame flavored cake from Eric Kim
Prep Time20 minutes
Cook Time1 hour
Course: Dessert
Cuisine: Asian-American
Keyword: Black Sesame Seed, cake, chewy, ERic KIm, Mochi

Equipment

  • 1 9 inch cake pan or
  • 1 12-cup std muffin pan

Ingredients

  • Cooking spray or butter and flour with plain rice flour

Eggs and Tings'

  • 2 large eggs
  • 1 cup sugar (it's pretty sweet, I use 1/2 cup)
  • ¼ cup honey mild
  • ¾ teaspoon kosher salt

The Wet Stuff

  • 1 cup whole milk
  • 2 tablespoons unsalted butter melted
  • 1 tablespoon vanilla extract yes, 1 TABLESPOON
  • ½ teaspoon toasted sesame oil

The Crunch

  • 4 tablespoons toasted black sesame seeds divided equally in half

The Dry Stuff

  • 1 teaspoon baking powder
  • 8 ounces (227g) glutinous rice flour aka mochiko or sweet rice flour NOT plain rice flour

The Finish

  • Powdered sugar for serving

Instructions

  • Preheat the oven to 350°F. Mist an 8-inch round cake pan with cooking spray or buttered and dusted with rice flour.
  • In a large bowl, whisk together the eggs, sugar, honey, and salt until fluffy and pale yellow, about 2 minutes. Whisk in the milk, vanilla, melted butter, and sesame oil until combined. Ain't gonna lie, I use my mixer on medium speed.
  • Using a mortar and pestle (or a coffee/spice grinder), pulverize 2 tablespoons of the black sesame seeds into a rough powder. It should smell very fragrant. Add this sesame powder, along with the remaining 2 tablespoons of whole black sesame seeds, to the bowl with the egg mixture, followed by the baking powder and rice flour. Whisk to combine, then carefully pour the batter into the greased cake pan. This part you can do by hand or machine.
  • Bake until the top is nicely browned and cracked slightly (this is a good sign), 50 to 60 minutes. You can also insert a chopstick or toothpick into the center of the cake, and if it comes out clean, then it’s done.
    For muffins, fill a 12-cup muffin tin that has been buttered to 7/8 full. Bake for approximately 25 minutes.
  • Cool completely before dusting with the powdered sugar and slicing into wedges to serve. The cake will keep in an airtight container at room temperature for up to 5 days.