Sesame Seed Mochi Cake with Buckwheat and Honey

Rinse the white-rice under cold water until the water runs clear, then soak in fresh cold water for 30 minutes. Drain and spread on a clean kitchen towel to air-dry for 5 minutes.

Toast the buckwheat in a dry pan over medium heat, stirring constantly, for 3-4 minutes until fragrant and lightly golden. Transfer to a bowl and set aside.

Toast 10g of sesame-seed in the same dry pan over medium heat for 2 minutes until golden and fragrant. Remove from heat and set aside for topping.

Grind the soaked, drained white-rice in a blender or spice grinder until it reaches a fine flour consistency, about 60 seconds of pulsing. Pass through a fine strainer into a large mixing bowl.

Add the buckwheat-flour and toasted whole buckwheat to the bowl with the rice flour. Whisk to distribute evenly.

In a separate bowl, whisk the eggs, then stir in the whole-milk, white-sugar, honey, melted butter, and salt until the sugar has fully dissolved.

Pour the wet ingredients into the dry ingredients and stir until a smooth, pourable batter forms with no dry pockets. The consistency should be slightly thicker than pancake batter.

Preheat the oven to 180°C (conventional). Line a 20cm round cake tin with parchment paper and lightly grease the sides with a little butter or neutral oil.

Pour the batter into the prepared tin and tap gently on the counter to level the surface and release any trapped air bubbles.

Scatter the toasted sesame-seed evenly across the top of the batter.

Bake for 28-32 minutes on the middle rack, until the surface is set, lightly golden at the edges, and a toothpick inserted at the center comes out with only a few moist crumbs.

Cool in the tin on a wire rack for 10 minutes — the cake will firm slightly as it sets.

Warm the honey and sesame-oil together in a small saucepan over low heat for 1 minute until fluid and combined. Drizzle evenly over the surface of the cake.

Slide a thin knife around the edges of the tin, then invert onto the wire rack. Peel off the parchment, turn right-side up, and transfer to a serving plate.

Slice into 6 wedges and serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 2 days.