This Black Sesame Brochi (Brownie Mochi) is a chewy gluten-free brownie made with glutinous rice flour. Black sesame powder gives the mochi a nutty and delicious flavour. It’s a spin on my ever popular Matcha Brochi.
This post first appeared on Sift & Simmer in August 2018. Updated May 2021.
I’ve partnered with my friend Rezel Kealoha for this fun collaboration where we take one of each other’s recipes and put our own spin on it. She put her own spin on my Matcha French Toast with her Collagen-Infused Earl Grey version.
Do you like black sesame?
What is black sesame?
Black sesame is a black tiny seed that is used in various cuisines, on its own or as a topping.
It is used commonly in Asian, Middle Eastern and East Asian cuisines.
You’ve probably seen white sesame seed, which is used on hamburger buns and bagels.
How to use black sesame?
Black sesame is used both in sweet and savoury foods.
It can be used whole (as seeds) in sushi, sesame seed balls or as a bagel topping.
Or it can be ground into a powder for desserts such as Black Sesame Paste/Soup.
What does it taste like?
Compared to white sesame seeds, black sesame has a nutty, roasted and slightly bitter taste.
Ingredients you’ll need
For this Black Sesame Brochi (brownie mochi), you’ll need:
- eggs: large eggs
- coconut sugar: or sweetener of your choice such as date syrup; note: coconut sugar is less sweet than granulated sugar
- coconut milk: canned, full-fat — gives the mochi a fuller texture
- almond milk: or milk, or other dairy-free alternative
- vanilla extract: adds some flavour to the brownies
- glutinous rice flour (mochiko): gives a chewy texture to the brownies; it’s different than rice flour — you can find it in Asian grocery stores
- black sesame powder: if you can’t find black sesame powder, you can use whole black sesame seeds and grind in a spice grinder until it reaches a powdery texture; you can find black sesame seeds and black sesame powder in Asian grocery stores
- activated charcoal powder: purely optional, but adds that dark black colour to the brownies — you can find it in health stores or online
- baking powder: adds a little lift to the brownies
How to make it
You can make this recipe in one bowl.
Combine the eggs, coconut sugar/or date syrup, coconut milk, almond milk and vanilla extract in a bowl.
Give it a whisk.
Add in the glutinous rice flour, black sesame powder, charcoal powder (if using), and baking powder.
Next, stir with a spatula until everything is incorporated.
Transfer into a 8″ by 8″ baking pan and sprinkle the top with additional sesame seeds.
Bake at 350F for 35-40 minutes, or until a toothpick inserted comes out clean.
How to serve & store
Enjoy these Black Sesame Brochi freshly made, preferably on the same day.
Right out of the oven, the edges are crisp and the interior is chewy, which makes these super addictive.
If you do have leftovers, you can store them in an airtight container at room temperature for up to 2 days.
Note: You will lose that crisp exterior when you store them in a container.
Don’t store the brochi in the refrigerator, as the texture will harden when it is cold.
Substitutions & variations
You can try adding a swirl of tahini (sesame paste) for more nutty sesame flavour.
Is this recipe vegan?
No. There’s eggs in this brochi. However, you can try using flax egg in place of the eggs to make it vegan.
Do I need to use coconut milk?
If you don’t like coconut milk, you can replace with the same amount of milk. Note: it may may the brownie a little bit “thinner.”
How do I make my own sesame powder?
Add toasted sesame seeds to a spice grinder and pulse until it becomes a powder. Don’t over pulse or it may turn into a paste.
Other recipes you may like
If you like black sesame, be sure to check out these recipes:
These Black Sesame Brownie Mochi are chewy, lightly sweet, and have a little smoky nutty flavour — which will have you coming back for more!
Thanks again to Rezel for partnering up with me on this fun collab! Go and check her out on Instagram @rezelkealoha for more beautiful photos and inspiration!
I’d love to know if you make this Black Sesame Brochi! Tag me @siftandsimmer on Instagram or leave me a comment/rating below!
Black Sesame Brochi (Brownie Mochi)
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 2 large eggs
- 114 ml coconut milk canned, full-fat
- 125 ml almond milk or milk of your choice
- 80 g coconut sugar or sweetener of your choice: eg. honey, date syrup
- ½ Tbsp vanilla extract
- 30 g black sesame powder or ¼ C roasted black sesame seeds, finely ground
- 227 g (½ box) glutinous rice flour (mochiko)
- 1 Tbsp black activated charcoal optional
- ½ tsp baking powder
- 1 Tbsp black sesame seeds for sprinkling on top
- Preheat oven to 350°F/177°C.
- Prepare a 8" by 8" square baking container by lining it with parchment paper.
- In a large bowl, add the eggs, coconut milk, almond milk, coconut sugar (or sweetener), vanilla and beat with a whisk until slightly frothy.
- Add in the black sesame powder, glutinous rice flour (mochiko), charcoal powder (if using), and baking powder.
- Give the mixture a stir with a spatula until everything is incorporated.
- Transfer the batter into the prepared baking container and smooth out the top. Add some black sesame seeds as a garnish on top if you wish.
- Gently tap the baking container a few times on the table to release any trapped air bubbles.
- Bake for 35-40 minutes at 350°F/177°C or until a toothpick inserted comes out clean. Top will be slightly brown.
- Remove from oven and let cool over a cooling rack.
- Cut into squares using a sharp serrated knife and serve at room temperature.
- Black sesame mochi may be stored at room temperature in an airtight container for up to 2 days.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Recipe inspired by Rezel Kealoha.