Two of my favorite foods include black sesame and mochi. Naturally, I decided to combine the two and make these black sesame mochi muffins. Not too sweet, they make the perfect anytime snack!
What is black sesame crunchy butter?
A few months ago, I discovered Black Sesame Crunchy Butter from Rooted Fare at an Asian-American food and craft market in Chinatown, Los Angeles. Made with black sesame seeds, peanuts, brown sugar, and crunchy breadcrumbs, the mixture is a playful twist on the sweetened black sesame paste commonly used in Asian desserts. I was so obsessed with the flavor and texture of this ingredient, I couldn’t wait to take some home and make a snack of my own with it.
What is mochi?Mochi is an Asian dessert made out of glutinous rice flour, commonly sold under the brand name Mochiko. It is chewy and takes on many different flavors, and is used in many Asian desserts like green tea mochi, and mochi ice cream. Glutinous rice flour is also gluten free 🙂
Yes! Black sesame seeds are rich in micronutrients like calcium, magnesium, and iron
These black sesame mochi muffins are inspired by the butter mochi snacks found on the islands of Hawaii, but flavored using the Black Sesame Crunchy Butter. Every time I visited Hawaii I would go to different bakeries trying out their version of Hawaiian butter mochi, it’s not something I find often outside of Hawaii. These black sesame mochi muffins are satisfying chewy on the inside, but still really crisp on the outside. They keep in the fridge for a week but can also be frozen for 3 months.
Black Sesame Mochi Muffins
- 1 mixing bowl
- 1 muffin pan
- 2 cups sweet rice flour
- 1/2 cup dark brown sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup black sesame crunchy butter or paste
- 1 cup coconut milk
- 1/2 cup unsalted butter melted
- 2 large eggs room temp
- 1 tsp vanilla extract
- black and/or white sesame seeds optional
- cooking spray
- Preheat the oven to 350F. Spray the cupcake tin with cooking spray.
- In a large bowl, whisk and mix Black Sesame Crunchy Butter, coconut milk, melted butter, eggs, and vanilla extract until the ingredients make a smooth mixture.
- Add the sweet rice flour, brown sugar, baking powder, and salt into the large bowl. Stir the mixture until all the ingredients are well combined. There should be no lumps or air bubbles in the batter.
- Using a cookie scoop or similarly sized spoon, scoop the batter into the cupcake tins and sprinkle black and white sesame seeds on top, if using.
- Bake for 40-50 minutes or until golden brown. You'll know they're done with the muffins pull away from the sides and when a tester comes out clean. Cool the muffins for 10-15 minutes before releasing them from the muffin tins.