Japanese Black Sesame and Mochi Cake

Preheat your oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan.

In a large bowl, whisk together the glutinous rice flour, granulated sugar, black sesame powder, baking powder, and salt until well combined.

In a separate medium bowl, whisk together the milk, vegetable oil, and vanilla extract.

Pour the wet ingredients into the dry ingredients and mix with a whisk or spatula until just combined. Be careful not to overmix; a few lumps are fine.

Pour the batter into the prepared baking pan and spread evenly.

Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and slightly firm to the touch.

Let the cake cool in the pan on a wire rack for at least 15 minutes before slicing and serving. This allows the mochi texture to set properly.