Black Sesame Mochi Mini Bundt Cakes

Like a glazed donut but mochi

Black Sesame Mochi Mini Bundt Cakes

This Black Sesame Butter Mochi is a cross between a chewy, buttery cake and traditional Japanese mochi, with the nutty flavor of black sesame. When I used to live in Hawaii, I would eat this all the time—most cafes and coffee shops in Oahu carry butter mochi. These mini bundt cakes have a crisp exterior and a soft, chewy inside, making them a perfect treat for any occasion.

Notes

• Let the mochi cool completely before removing from the pan. Mochi cakes firm up as they cool, making them easier to handle.

• Use Mochiko flour only! Regular rice flour won’t give you the chewy mochi texture. My go-to brand is Mochiko Sweet Rice Flour.

• Grease your mini bundt pan well. The mochi batter is sticky, so use butter or nonstick spray, and dust with a bit of Mochiko flour to prevent sticking.

• For a stronger black sesame flavor, toast whole black sesame seeds in a dry pan for 2-3 minutes before grinding them into a powder.

• Don’t overmix the batter. Mix until just combined to keep the cake light and chewy.

• Use full-fat coconut milk. It adds richness and moisture to the cake. Light coconut milk won’t yield the same results.

• Store leftovers properly. These cakes are best eaten fresh, but you can store them in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.