Sesami and Coconut Mochi Cake

By ahree

Ingredients

• 225 g glutinous rice flour
• 85 g unsalted butter, melted
• 175 g caster sugar
• 187 g coconut flavour evaporated milk (1/2 can)
• 2 eggs
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1/4 cup shredded coconut
• 1/4 cup toasted sesame seeds
• 2 tsp toasted sesame oil

Details

Adapted from anhsfoodblog.com

Preparation

Step 1

Preheat the oven to 175′C. Grease your baking tins (I got 6 rose-shaped cakes + 6 mini muffins).
Sift the flour and baking powder together. In an electric mixer, whisk the eggs and sugar until light and fluffy. Fold in the melted butter, then the evaporated milk, sesame oil and vanilla. Fold in the dry ingredients. Pour the cake mixture into the prepared baking tin.
Bake for 20 – 25 minutes or until a skewer inserted into the middle comes out clean. Eat as many as you can hot off the oven. Leave the rest to cool and store in air-tight container.