Black Sesame Mochi Cake
Food is medicine. Even dessert.
This is a recipe for a chewy black sesame rice cake that became one of my favorites during the past few years since purchasing Chef Eric Kim’s cookbook, Korean American: Food that Tastes Like Home. I really enjoy making a modified version of his recipe— different shape and less sugar content— for loved ones for celebratory occasions- for birthdays, random Tuesdays and for the Lunar New Year. It’s so easy, and it has become popular with not just my family but also my co-workers here at Bridge.
Black sesame is one of the many foods that nourish the Kidneys, which are associated with the Water element and have energy that peaks during the winter season. In Chinese Medicine, the Kidneys store vital essence, or jing- one of the five fundamental substances and the source of living organisms. The Kidneys promote growth and development of the body and play an important role in reproduction. They also produce bone marrow and can be thought of kind of like your body’s DNA. Healthy jing means great energy levels, healthy bones and teeth, and dark, thick hair!
The inclusion of rice flour makes this cake naturally gluten-free and yet gives it a chewy mochi texture similar to dduk (Korean traditional rice cakes). In cutting the sugar my version is “not too sweet,” which is the ultimate praise for any Asian dessert consumed by Asians and Asian Americans.
This cake really makes the black sesame seeds shine! They not only nourish your jing but add a slightly crunchy texture amidst the chewiness.
I look forward to hearing what you think of this nourishing— and delicious—dessert!
Black Sesame Mochi Cake
Makes 1 (8-inch) cake- can be round or square
Ingredients:
Olive oil cooking spray (or similar)
2 large eggs
⅓ cup granulated sugar
¼ cup honey
¾ tsp kosher salt
1 cup whole milk
1 Tbsp vanilla extract (or vanilla paste, if available)
2 Tbsp unsalted butter, melted
½ tsp toasted sesame oil
4 Tbsp toasted black sesame seeds
8 oz glutinous rice flour (aka mochiko or sweet rice flour)
Directions:
Heat the oven to 350 degrees F. Mist an 8-inch round cake pan with cooking spray.
In a large bowl, whisk together the eggs, sugar, honey, and salt until fluffy and pale yellow, 1-2 minutes. Whisk in the milk, vanilla, melted butter and sesame oil until combined.
Using a mortar and pestle (or a coffee/spice grinder), pulverize 2 Tbsp of the black sesame seeds into a rough powder. It should smell very fragrant. Add this sesame powder, along with the remaining 2 Tbsp 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.
Bake until the top is nicedly browned and cracked slightly (this is a good sign!), 40-50 minutes. You can insert a chopstick or toothpick into the center of the cake, and if it comes out clean, then you’re done.
Cool completely before slicing into wedges to serve. This cake will keep in an airtight container at room temperature for up to 5 days.
맛있게 드세요 Mas-issge deuseyo! Enjoy deliciously!