Korean Honey Butter Mochi Cake with Sesame Crunch

Ingredients

• 1.5 cups glutinous rice flour, sweet rice flour, found in Asian grocery aisle
• 0.75 cup whole milk, room temperature
• 0.33 cup honey, Korean honey or any raw honey works
• 4 tablespoons unsalted butter, melted
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 0.5 teaspoon baking powder
• 0.25 teaspoon sea salt
• 3 tablespoons sesame seeds, white or black, for toasting
• 2 tablespoons sweetened condensed milk, for drizzling

Instructions

1. 1

   Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan and line with parchment paper.

2. 2

   Toast sesame seeds in a dry skillet over medium heat for 2-3 minutes until fragrant, then set aside.