Mochimugi Sweets: Mochimugi Cake Made in a Rice Cooker
Simply mix the ingredients, pour the batter into the rice cooker, and press start!
Made with mochimugi flour and sesame seeds, this is a healthy, gently sweet Japanese-style cake.
For an even moister and more flavorful cake, wrap it in plastic wrap and let it sit for a day before serving.
Ingredients
| ≪Ingredients≫ | 1 Rice Cooker Batch |
| Mochimugi flour | 1 cup |
| All-purpose flour | 1/4 cup |
| Black sesame seeds | 1/5 cup |
| White ground sesame seeds | 1/4 cup |
| Baking powder | 1 tsp |
| Eggs (large) | 3 |
| Sugar | 1 cup |
| Butter | 70 g (about 5 tbsp) |
| Powdered sugar | as needed for dusting |
Instructions
- Sift the dry ingredients.
Combine the mochimugi flour, all-purpose flour, and baking powder, and sift together. - Cream the butter.
Soften the butter to room temperature, then knead it and mix in half of the sugar until smooth.
- Add the eggs.
Beat the eggs and gradually add them to the butter mixture, mixing well as you go. - Mix in remaining ingredients.
Add the remaining sugar, black sesame seeds, and white ground sesame seeds to the mixture and stir until combined.
- Incorporate the dry ingredients.
Add the sifted flour mixture from Step 1 and mix until just combined. - Cook in the rice cooker.
Pour the batter into the rice cooker and press the cook button, just as you would when cooking rice.
- Check doneness.
When the cooking cycle finishes, insert a bamboo skewer into the center of the cake. If it comes out clean, the cake is done. If not, restart the cooker and continue baking, checking periodically. - Finish and serve.
Once baked, invert the cake onto a plate and dust with powdered sugar. Serve and enjoy!
