Korean Honey Butter Mochi Cake with Sesame Crunch
Prep 20 min · Cook 25 min · Serves 4 · medium
Free on iPhone
A chewy, pillowy mochi cake infused with Korean honey butter flavors, topped with toasted sesame seeds and a crispy caramelized edge. This fun fusion dessert combines glutinous rice flour's signature texture with sweet, nutty Korean flavors that kids absolutely love, no oven required!
Ingredients
- 1 1/2 cups glutinous rice flour, sweet rice flour, found in Asian grocery aisle
- 3/4 cup whole milk, room temperature
- 1/3 cup honey, Korean honey or any raw honey works
- 4 tablespoons unsalted butter, melted
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 3 tablespoons sesame seeds, white or black, for toasting
- 2 tablespoons sweetened condensed milk, for drizzling
Instructions
- 1
Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan and line with parchment paper.
- 2
Toast sesame seeds in a dry skillet over medium heat for 2-3 minutes until fragrant, then set aside.
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