Black Sesame Silken Tofu Butter Mochi

Method

1. 1Prep pan and ovenPreheat the oven to 350°F (175°C). Grease an 8x8 pan and line with a parchment sling for easy lift-out.
2. 2Toast the sesameToast the black sesame seeds in a dry pan over medium heat, shaking often, until fragrant, about 4 minutes. Cool slightly, then grind to a coarse powder or paste in a spice grinder or mortar. Skip if using sesame paste.
3. 3Blend the wet baseBlend the silken tofu, coconut milk, eggs, coconut sugar, avocado oil, and vanilla until completely smooth. Blend in the ground sesame until the batter is even and dark.
4. 4Add the dryWhisk the glutinous rice flour, baking powder, and salt together, then whisk into the wet base until smooth. It should be pourable, like thin pancake batter.
5. 5BakePour into the pan and bake until set with a deep, slightly crackled top and the center no longer jiggles, 50 to 60 minutes. Do not underbake: the center firms up right at the end, and a pale mochi cake is a raw one.
6. 6Cool fully, then cutCool completely in the pan, about 1 hour. Mochi cake is gummy warm and only sets to its proper chew as it cools. Lift out and cut into squares with an oiled knife.