Black Sesame Mochi Brownies (Sticky rice cake)

Ingredients:

• 1.25 cup water
• 2 tbsp Paragon black sesame powder
• 3.5 tbsp unsalted butter
• 2 tbsp vegetable oil or any kind of neutral oil
• 2.25 cup glutinous rice flour aka mochiko or sweet rice flour
• 0.5 tsp baking soda
• 0.5 tsp salt or a pinch
• 1 tsp vanilla extract
• 2 eggs large
• 1 cup sugar
• Black and white sesame seeds (for garnish)

Instructions:

1. Preheat oven to 350°F/175°C
2. Combine water, butter, oil, and black sesame powder in a pot over medium heat. Make sure to whisk the black sesame powder until there are no lumps and everything has melted together.
3. Take it off the heat.
4. In a large mixing bowl, combine all of the dry ingredients.
5. Pour the black sesame liquid mixture into the dry ingredients. Stir to combine.
6. Add the eggs, vanilla extract, and mix until well combined. Make sure to combine evenly and that there are no lumps.
7. Pour the mochi brownie batter into an oil sprayed or parchment lined pan. Remove any air bubbles by knocking the pan a few times on the counter. Sprinkle black and white sesame seeds as garnish.
8. Bake in the oven for 45-50 minutes (or until toothpick comes out clean).
9. Remove from the oven and let cool (10 minutes) before cutting into even squares