Confession time. I’m a youtube junkie.
I can spend hours on the internet just watching particularly jovial strangers
have a good time cooking up a storm on Youtube. My current favourite channels
have to be Cookingwithdog and Ochikeron. YES I AM AWARE OF HOW LATE I AM TO THE
GAME, but they literally make me troll the Japanese supermarket for interesting
new ingredients to see what I can put in cakes. Check out their clips here and
here (love the Tokyo Banana tutorial!) That being said, my recent trip to Nihon in May fostered a new love for goma, black sesame. I’m also a huge fan
of glutinous rice (mocha) flour in cakes because it gives it a springy, QQ
texture like nothing else! Bet they'd be a great substitute for the chewiest brownies, mmm!
Fingers crossed that I might be moving
abroad soon, so I’m trying to deplete my current pantry store. And voila! –
Sesame coconut mochi cakes with a chocolate ganache and peanut butter drizzle.
The coconut flavor is twofold with coconut cream and shredded coconut bits
added in. After several experiments, a 1/3 cake flour + 2/3 mochi flour ratio
is the best for perfect springy but not too mushy cakes. The sesame – frosting
pairing is your choice really, but peanut butter and sesame make a really
nutty, fragrant power duo!
Sesame Coconut Mochi Donuts
•
150g
glutinous rice
flour
•
75g cake flour
•
60g black sesame powder
•
1 teaspoon baking powder
•
150g white sugar sugar
•
180g coconut / cream
•
80g butter, melted
•
2 eggs, beaten
•
1 ½ teaspoons vanilla extract
•
2 teaspoons black sesame seeds
•
½ cup shredded coconut
1. Pre-heat
the oven to 350 degrees. Lightly grease your donut pan with oil.
2. In a
large bowl, whisk together the two flours, baking powder, sesame seeds and
shredded coconut.
3. In a
medium bowl, whisk together the sesame powder,sugar and melted butter, then
whisk in the beaten eggs until smooth. Whisk in the vanilla extract and coconut
cream until mixed well.
4. Combine the wet and dry ingredients
until mixed well. Bake for 8 – 10 minutes until the top is slightly puffed and
cracked.
Baker’s Notes
1.
A lot of my toppings / glazes are made in small batches, so
I eyeball it and don’t have a recipe. For the glaze, I merely mix a 1 : 4
condensed milk : peanut butter till spreadable, and add more milk to thin. The
condensed milk provides an extra depth of creamy sweetness!
2.
In Singapore, you can easily buy the chocolate cereal balls
from Phoon Huat stores islandwide.
