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Black Sesame mochi dessert recipe

A gluten free favourite for family gatherings! We love our mochi inspired desserts and black sesame always adds a lovely nutty flavour. These mochi muffins are chewy and crispy around the edges, a perfect textural combination!

Recipe makes 14 - 16 muffins


1 cup brown sugar

2 cups of glutinous rice flour (does not contain gluten)

2 tsps baking powder

2 large eggs

1/4 cup unsalted butter, melted

1 14oz can of coconut milk or cream

1 tsp vanilla extract

1/2 cup black sesame powder (finer ground black sesame seeds are required)

1/2 cup maple syrup (or other liquid syrup)


  1. Preheat oven to 350°F. Butter or grease a muffin tin (and 2-3 on a second tin).

  2. Mix the black sesame powder with the maple syrup in a small bowl.

  3. In a medium mixing bowl, add the melted butter, coconut milk, eggs and vanilla. Whisk well.

  4. Add in the sugar, baking powder, and rice flour and continue to mix.

  5. Add in the black sesame mixture and continue to mix.

  6. Fill the greased muffin tin and make sure to keep the batter below the edges.

  7. Bake on the middle rack for 50 -55 minutes and until the edges are golden brown.

  8. Cool fully before eating otherwise, you risk a gummy/hot interior.

Store in an airtight container for up to 3 days.


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