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Black Sesame Mochi Cake with Matcha Cream inspired by O Ya
Inspired by O Ya
Try the Original

Black Sesame Mochi Cake with Matcha Cream

Dessert Gluten-free
This dessert combines black sesame and sweet rice flour in a cake format inspired by Japanese flavors. The preparation aims to create a slightly chewy texture characteristic of mochi, paired with a matcha cream that adds contrasting color and flavor. The combination offers an interesting alternative to conventional Western desserts.
Prep Time 25 mins
Cook Time 45 mins
Inactive Time 30 mins
Total Time 100 mins
Servings 8

Ingredients

  • 1 cup Sweet rice flour (mochiko) (Koda Farms brand recommended)
  • 1/3 cup Black sesame paste (Japanese brand preferred)
  • 1 cup Coconut milk (Full-fat, well-stirred)
  • 2 whole Large eggs (Room temperature)
  • 3/4 cup Granulated sugar
  • 1/4 cup Unsalted butter (Melted and cooled)
  • 1 cup Heavy cream
  • 2 tbsp Matcha powder (Ceremonial grade)
  • 2 tbsp Black sesame seeds (For garnish)

Tools You'll Need

  • 8-inch square baking pan
  • Parchment paper
  • Stand mixer or hand mixer
  • Rubber spatula
  • Mixing bowls
  • Whisk
  • Sifter for matcha powder

Chef's Tip

The texture of this cake can vary with temperature. Serving it while still slightly warm can enhance its pleasant chewy quality. If serving from the refrigerator, brief warming can help restore its soft texture.

Instructions

  1. Prepare pan: Grease 8-inch square pan, line with parchment. Preheat oven to 350°F.
  2. Mix dry ingredients: Whisk mochiko and black sesame paste until combined.
  3. Mix wet ingredients: Blend coconut milk, eggs, sugar, and melted butter.
  4. Make batter: Fold wet ingredients into dry until smooth. Pour into pan.
  5. Bake cake: Cook 40-45 minutes until edges are firm but center is slightly soft.
  6. Make cream: Whip cream with sifted matcha powder until soft peaks form.
  7. Rest cake: Cool 30 minutes before cutting. Serve warm with matcha cream.

Plating

Cut cake into squares, place slightly off-center on plate. Add quenelle of matcha cream, sprinkle with sesame seeds.

Storage & Reheating

Store at room temperature in an airtight container for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving. The matcha cream should be stored separately in the refrigerator for up to 2 days.

About This Recipe

A Japanese-inspired dessert featuring nutty black sesame and sweet rice flour, inspired by O Ya. Slow baking creates the signature chewy mochi texture with a tender crumb. The earthy sesame flavor paired with cool matcha cream offers sophisticated sweetness with balanced bitter notes.

How did it turn out?

We'd love to hear about your experience making this recipe!