Step-by-Step Guide to Make Eric Ripert Black Sesame 🍠 Sweet Potatoes Mochi Cake

Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, black sesame 🍠 sweet potatoes mochi cake. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Black Sesame 🍠 Sweet Potatoes Mochi Cake is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Black Sesame 🍠 Sweet Potatoes Mochi Cake is something which I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can have black sesame 🍠 sweet potatoes mochi cake using 14 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Black Sesame 🍠 Sweet Potatoes Mochi Cake:

1. Take 2 cups glutinous rice flour
2. Prepare 1/2 cup brown sugar
3. Prepare 1/4 cup granulated sugar (original recipe 1/2 cup)
4. Prepare 1 tsp baking soda
5. Get 1 tsp ground cinnamon
6. Prepare 1/4 tsp ground nutmeg
7. Get 1/8 tsp ground ginger, 1/8 tsp ground cloves
8. Make ready 1/8 tsp salt
9. Make ready 3/4 cup + 2 tbsp mashed sweet potatoes
10. Make ready 200 ml coconut milk
11. Take 3 large eggs
12. Make ready 55 gr (1/4 cup) butter, melted
13. Make ready 3 tbsp sesame seeds
14. Take Optional: powdered sugar for dusting

Steps to make Black Sesame 🍠 Sweet Potatoes Mochi Cake:

1. Prepare the pan 8x8, layer it with parchment paper. Preheat the oven 175 celcius
2. In a medium bowl, whisk together the sweet rice flour, brown sugar, granulated sugar, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
3. In a separate bowl with a hand mixer or hand whisk, mix together the pumpkin purée, coconut milk, eggs, butter, and vanilla until completely smooth.
4. Slowly mix the dry ingredients into the wet ingredients, and beat vigorously until completely smooth. - Fold in the black sesame seeds and pour the batter into the prepared pan.
5. Bake in on the middle rack of the oven for 75-80 minutes, until the top has developed a slight crust and the mochi is completely set and bounces back when touched.
6. Let cool in the pan for 10 minutes before using the parchment paper to transfer to a wire rack to cool completely, at least 25 minutes. Cut into 16 squares. (It’s easiest to cut when cooled, using a knife buttered and dusted with sweet rice flour or potato starch).
7. Dust the top of the mochi squares with powdered sugar. Store for up to 3 days in an airtight container at room temperature (the longer they sit, the softer the top crust will get and the powdered sugar might need to be reapplied before serving).

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