Butternut Squash and Black Sesame Mochi Bar

Peel and cube the butternut squash into 2cm pieces. Toast sesame seeds in a dry pan over medium heat, 3-4 minutes, until fragrant and darkened — watch closely, they burn fast. Set aside half for garnish.

Steam or boil squash cubes 12-15 minutes until completely tender and no resistance at center. Drain thoroughly.

Mash squash while hot with 20g white sugar and salt. Press through a sieve for a smooth, dense paste. Set aside to cool slightly.

Grind white rice in a blender or food processor to a fine powder (rice flour). Combine with 50g white sugar.

Heat whole milk and 30g butter in a small pan until butter melts. Pour over rice flour mixture and stir vigorously until a thick, cohesive dough forms, about 2 minutes of mixing.

Grease a small rectangular baking dish (approximately 18x12cm) with 10g butter. Press half the rice dough into an even layer on the bottom.

Spread the cooled squash paste evenly over the rice base. Crumble the remaining rice dough and scatter over the squash layer — do not press down.

Crush toasted sesame seeds with 15g white sugar and salt using a mortar or spice grinder until coarse and fragrant. Sprinkle evenly over the top layer.

Bake at 180C for 25-28 minutes until edges pull slightly from the pan and surface is set with golden spots where sesame has caramelized.

Cool in pan 10 minutes — the bars will firm as they cool. Run a bench scraper along edges, invert onto a board, then re-invert so sesame layer is facing up. Cut into 4 bars with a sharp edge.

Scatter reserved toasted sesame seeds over the top. Serve at room temperature — the chew peaks at 2-3 hours after baking.