Chewy Korean Black Sesame Mochi Cake

Preheat your oven to 350°F (175°C). Lightly grease an 8x8 inch baking pan and line it with parchment paper, leaving an overhang on two sides.

In a large bowl, whisk together the sweet 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 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. Sprinkle the toasted black sesame seeds over the top.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes before lifting it out using the parchment paper overhang. Transfer to a wire rack to cool completely before slicing and serving.