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Black Sesame Mochi Cake is the sophisticated, one-bowl recipe that’s a party in a 9×13″ pan! Preheat oven to 350F/175C. Generously brush a 9×13 baking pan with melted coconut oil. To toast: add black sesame seeds to a dry saucepan over medium heat.
The cake was wonderful! The soft, bouncy texture was well complemented by the black sesame. I cut back on the sugar slightly and it was still amazing. I also used a 9 inch pan and it took my oven 1 hour to fully cook the cake. Highly recommend for sesame lovers.
Using a hand whisk, whisk egg yolks and black sesame paste in a large mixing bowl until combined. Add milk gradually and whisk well after addition until combined. Use a sieve to sift cake flour, cornflour and salt into the egg yolk mixture. Whisk to combine. Set aside. Increase beating speed to the next higher speed.
Using a hand whisk, whisk egg yolks and black sesame paste in a large mixing bowl until combined. Add milk gradually and whisk well after addition until combined. Use a sieve to sift cake flour, cornflour and salt into the egg yolk mixture.
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