Photo by Laura Murray, Food styling by Yekaterina Boystova
Attention, lovers of squishy and chewy foods! This moody-glam dessert was inspired by Hawaiian butter mochi—a super simple one-bowl cake made with eggs, coconut milk, evaporated milk, butter, and, last but not least, glutinous sweet rice flour, which creates its characteristic bounce. We traded out the coconut for intense black sesame flavor and color used three ways: in the sugary pan lining, in the cake batter itself, and in the glazy caramel sauce that goes on top. Koda Farms Mochiko is our preferred brand of glutinous rice flour, but Bob’s Red Mill sweet white rice flour will also work.
