Sesame Butter Mochi by @healthyalie

45 min

9 servings

🍌

80 g

Banana

🧈

50 g

Margarine

🌱

60 g

Black sesame paste

🥥

300 ml

Coconut milk

🥥

100 g

Coconut sugar

🫙

5 g

Baking powder

🍚

200 g

Glutinous rice flour

🌱

50 g

Sesame seeds

🧂

1 g

Salt

  1. Preheat

    Preheat the oven to 175°C (350°F). Line the baking pan with parchment paper.

  2. Mash
    • banana

    Mash the banana with a fork until it becomes a smooth, lump-free puree.

  3. Add
    • banana
    • vegan margarine
    • canned coconut milk

    Add the melted vegan margarine and canned coconut milk to the mashed banana. Whisk until smooth.

  4. Add
    • black sesame paste
    • Sesame seeds
    • Margarine

    Add the black sesame paste to the wet mixture. Whisk until the color is evenly dark and smooth.

  5. Combine
    • glutinous rice flour
    • coconut sugar
    • Sesame seeds

    Combine the glutinous rice flour, baking powder, coconut sugar, sesame seeds, and salt in the second bowl. Whisk the dry ingredients evenly.

  6. Pour
    • banana
    • vegan margarine
    • canned coconut milk

    Pour the wet mixture into the dry ingredients. Stir with a silicone spatula until a uniform thick batter forms.

  7. Pour

    Pour the batter into the lined baking pan. Smooth the surface with the silicone spatula.

  8. Bake

    Bake for 30 minutes at 175°C (350°F). Remove when the edges are set, even if the center still appears slightly underbaked.

  9. Cool

    Cool the butter mochi completely in the pan. Cut into 8 pieces using a knife before serving.

Sesame Butter Mochi by @healthyalie

45 min

9 servings

🍌

80 g

Banana

🧈

50 g

Margarine

🌱

60 g

Black sesame paste

🥥

300 ml

Coconut milk

🥥

100 g

Coconut sugar

🫙

5 g

Baking powder

🍚

200 g

Glutinous rice flour

🌱

50 g

Sesame seeds

🧂

1 g

Salt

Preparation Steps

  1. Step 1/9

    Preheat the oven to 175°C (350°F). Line the baking pan with parchment paper.

    🍳baking pan
    📜parchment paper

  2. Step 2/9

    Mash the banana with a fork until it becomes a smooth, lump-free puree.

    🍌banana
    🥣mixing bowl
    🍴fork

  3. Step 3/9

    Add the melted vegan margarine and canned coconut milk to the mashed banana. Whisk until smooth.

    🍌banana
    🥛vegan margarine
    🥥canned coconut milk
    🥣mixing bowl
    🥄whisk

  4. Step 4/9

    Add the black sesame paste to the wet mixture. Whisk until the color is evenly dark and smooth.

    🌱black sesame paste
    🥣mixing bowl
    🥄whisk

  5. Step 5/9

    Combine the glutinous rice flour, baking powder, coconut sugar, sesame seeds, and salt in the second bowl. Whisk the dry ingredients evenly.

    🍚glutinous rice flour
    🫙baking powder
    🥥coconut sugar
    🌱sesame seeds
    🧂salt
    🥣mixing bowl
    🥄whisk

  6. Step 6/9

    Pour the wet mixture into the dry ingredients. Stir with a silicone spatula until a uniform thick batter forms.

    🍌banana
    🥛vegan margarine
    🥥canned coconut milk
    🌱black sesame paste
    🍚glutinous rice flour
    🫙baking powder
    🥥coconut sugar
    🌱sesame seeds
    🧂salt
    🥣mixing bowl
    🥄silicone spatula

  7. Step 7/9

    Pour the batter into the lined baking pan. Smooth the surface with the silicone spatula.

    🍳baking pan
    🥄silicone spatula

  8. Step 8/9

    Bake for 30 minutes at 175°C (350°F). Remove when the edges are set, even if the center still appears slightly underbaked.

    🍳baking pan

  9. Step 9/9

    Cool the butter mochi completely in the pan. Cut into 8 pieces using a knife before serving.

    🍳baking pan
    🔪knife

Composition

Ingredients

Types

Fruit, Seeds, Spread, Sweetener, Leavening agent, Grain, Flour, Seasoning

Ingredients

Banana, Margarine, Black sesame paste, Coconut milk, Coconut sugar, Baking powder, Glutinous rice flour, Sesame seeds, Salt

Notes

Banana (small banana), Margarine (or melted vegetable butter), Coconut milk (canned), Salt (amount not given)

Allergens

Sesame

Dietetics

Dietary regimen

Vegetarian, Egg-Free, Plant-based

Calories

370 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 51g, Sugars: 23g, Fat: 17g, Saturated fat: 8g, Fiber: 3g

Nutritional Information

Minerals

Calcium: 180mg, Iron: 3.2mg, Magnesium: 90mg, Potassium: 230mg, Sodium: 150mg

Vitamins

Vitamin B6: 0.15mg, Folate: 20µg, Vitamin E: 1.1mg

Preparation

Time Information

Preparation

15 minutes

Cooking

30 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

baking pan, parchment paper, mixing bowl, fork, whisk, silicone spatula, measuring scale, knife

Appliances

Oven

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Afternoon tea, Dessert, Snack time, Potluck

Origin

Source

Platform

instagram

Original Creator

@healthyalie

Origin

Cuisine

Hawaiian, Japanese, Asian

Geographic

to inform

Various

Aspect

Texture

Chewy, Sticky, Soft, Dense, Tender

Flavors

Nutty, Sweet, Toasty, Coconutty, Earthy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store in an airtight container,Keep away from direct sunlight,Cool completely before storing), fridge : 5 days (Store in an airtight container,Let sit at room temperature for 15 min before eating for a softer texture), freezer : 2 months (Wrap individual pieces tightly,Store in a freezer-safe airtight container,Thaw overnight in the refrigerator or at room temperature)