Black Sesame Mochi Cake

For the longest time, I have been wanting to make some type of a dessert with black sesame for Lunar New Year, and this was the perfect recipe for it. I love Nian Gao, and this texture tastes just like it, but with a nutty flavor.

Thanks to The Subversive Table’s inspiration, I decided to re-create their recipe. Instead of using a rectangular pan, I ended up using two round cake pans.

What you’ll need:

Place the roasted black sesame into the food processor and blend for 2-3 minutes.

After the sesame seeds blended, it should look like this. Transfer into a big bowl.

Crack in one egg at a time and mix.

Mix in the oil, coconut milk and evaporated milk. Slowly add in the glutinous rice flour by portion so that there is no lumps in the mixture.

Transfer the mixture onto the pan. Bake for at least 50 minutes at 350F

Let it cool for at least 15 minutes before removing from the pans.

Enjoy this sticky, gooey dessert with the family and friends!

Recipe - Black Sesame Mochi Cake

  • Servings: 6
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  • 3 cups glutinous rice flour
  • 1 cup roasted black sesame, grounded
  • 1 1/2 cup sugar
  • 1 can (12oz) coconut milk
  • 1 can (12oz) evaporated milk
  • 4 eggs
  • 1/4 cup coconut oil
  • 2 tsp baking powder
  • 1 tsp salt


  1. Preheat oven at 350F.
  2. Ground up the black sesame for at least 3-5 minutes. Pour the sesame powder into a big bowl. Add in the sugar, baking powder and salt.
  3. After mixing, add in one egg at a time. Lastly add in the oil, milk and coconut milk and mix well.
  4. Slowly add the glutinous flour by portion until mixed smooth.
  5. After, pour the batter onto a 8 inch circle pan and bake at 350F for at least 55 minutes. Enjoy!
If unsure if it’s cooked or not, use a toothpick to poke around. If the toothpick comes out clean, it’s ready!