Chewy black sesame rice cake from Korean American: Food that Tastes Like Home (page 268) by Eric Kim

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Notes about this recipe

  • Pakpack4 on May 10, 2026

    Good and easy mochi cake; my Korean American husband approved. Would make this again, perhaps reducing the sugar a bit - I found it just slightly too sweet

  • eclairea on January 03, 2026

    I have made this again and again and it’s one of my favourite simple, impactful desserts.

  • yaleksly on July 01, 2024

    Delicious, though I cut the granulated sugar in half and that made for a plenty sweet cake. Recipe calls for both sugar and honey; I just halved the sugar and kept the honey the same. Went so fast at a BBQ I attended, and I am planning to scale the recipe down to fit a 6-in cake pan so we can have this more regularly in my small household. The quantity of black sesame is perfect, and the chew is that familiar addictive squishiness of mochi and other glutinous rice treats. Superb dessert and snack all around.

  • Yildiz100 on November 07, 2022

    I like the chewy rice cake texture of this cake, but I doubt we will make it again. It's the kind of thing you would only eat a small portion of as it's so chewy , so this just makes too much for our small family.

  • Astrid5555 on May 12, 2022

    This is the ultimate black sesame treat with a chewy mochi texture. Will be on repeat in this black sesame loving household.

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