4/28/2025
Black Sesame Banana Mochi Cookies
These cookies use a little bit of sweet rice flour, which give them a surprisingly chewy texture!
The nuttiness of the black sesame seeds pairs really nicely with the bananas - we're also adding a lemon glaze on top that just worked to bring all the flavors together.
Sweet rice flour is also known as glutinous rice flour - it is available online or in Asian grocery stores. You can forgo it but it will keep these from being as chewy.
- Black Sesame Banana Mochi Cookies
- 1 1/2 cups all purpose flour
- 1/2 cup sweet (glutinous) rice flour
- 3 tbsp black sesame seeds
- 1/4 cup light brown sugar
- 1 tsp salt
- 1 cup cold butter, cut into small pieces
- 1 cup ripe bananas, partially mashed
- 2/3 cup buttermilk
- Lemon Glaze:
- 2 tbsp Lemon White Balsamic
- 1 tbsp water
- 1/4 cup powdered sugar
Preheat the oven to 400F.
Combine all purpose flour, rice flour, black sesame seeds, light brown sugar and salt together in a large bowl, mix briefly to incorporate ingredients.
Add cold cubed butter into the dry ingredient mix and combine with flour with your fingers until mixture feels like thick sand. Fold in bananas gently, then add whole milk and gently mix with a spatula until mixture comes together.
Place on a floured surface and gently shape or roll until it is about ¾" thick. Using a 2" circle cutter, cut as many as you can and place on a cookie sheet. Once there is not enough space for any more circles, gently gather the remaining dough back together, briefly knead it together and then roll back out. Repeat this process until there is no dough left.
Bake for 15-20 minutes or until cookies are golden brown around the edges. Move to a cooling rack and let cool for at least 10 minutes
While cookies are cooling, mix up the glaze. Combine Lemon White Balsamic, water and powdered sugar together in a small bowl with a whisk. Brush the glaze over the cookies and let set for about 15-30 minutes.
