Steamed Oat Mochi with Sesame and Honey

Measure 1.5 cups oat flour into a wide mixing bowl. Slowly pour in 0.75 cup whole milk while stirring with a wooden spoon until a smooth, thick batter forms without lumps.

Fold in 2 tablespoons honey until evenly distributed throughout the batter.

Line a traditional steamer basket with clean muslin cloth, allowing excess fabric to hang over the edges. Lightly oil the cloth with a few drops of sesame oil.

Transfer the oat batter into the lined steamer, spreading it into an even layer approximately 2 centimeters thick.

Set the steamer over a pot of vigorously boiling water. Cover tightly and steam on medium-high heat for 20 minutes, until the surface appears set and slightly translucent at the edges.

Carefully remove the steamer from heat. Using oiled hands or a rice paddle, flip the mochi gently. Steam for an additional 8 minutes to ensure the center is fully cooked through.

While the mochi steams, spread 3 tablespoons sesame seeds in a dry frying pan over medium-low heat. Toast for 3-4 minutes, stirring constantly, until golden and fragrant. Transfer to a small bowl and set aside.

Remove the steamed mochi from the steamer and place onto a clean wooden board or plate dusted lightly with oat flour. Let cool for 5 minutes until safe to handle.

Using an oiled knife, cut the warm mochi into 8 equal squares or diamonds. Dust the tops lightly with oat flour to prevent sticking.

Arrange 2 pieces of warm oat mochi per serving on ceramic plates. Sprinkle generously with toasted sesame seeds.

Drizzle honey in a thin stream over each piece. Serve immediately while warm and soft.