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Climb stairs. Stroll up the stairs to where you live or work instead of using the elevator. This isn’t as easy to do if you work on a very high floor but if you work on a lower floor, utilizing the stairs is a excellent way to get some extra exercise. If you do work on a very high floor, why not get off the elevator a couple of floors earlier and walk the rest of the way? Most people will decide to be lazy and take an elevator instead of opting for exercise on the stairs. That just one flight of stairs—when taken a handful of times a day—can be just the additional boost that your system needs.

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We hope you got benefit from reading it, now let’s go back to black sesame 🍠 sweet potatoes mochi cake recipe. You can cook black sesame 🍠 sweet potatoes mochi cake using 14 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to prepare Black Sesame 🍠 Sweet Potatoes Mochi Cake:

1. Use 2 cups glutinous rice flour
2. Provide 1/2 cup brown sugar
3. Use 1/4 cup granulated sugar (original recipe 1/2 cup)
4. Get 1 tsp baking soda
5. Get 1 tsp ground cinnamon
6. Prepare 1/4 tsp ground nutmeg
7. Provide 1/8 tsp ground ginger, 1/8 tsp ground cloves
8. You need 1/8 tsp salt
9. Provide 3/4 cup + 2 tbsp mashed sweet potatoes
10. Get 200 ml coconut milk
11. Prepare 3 large eggs
12. Prepare 55 gr (1/4 cup) butter, melted
13. Get 3 tbsp sesame seeds
14. Use Optional: powdered sugar for dusting

Steps to make Black Sesame 🍠 Sweet Potatoes Mochi Cake:

1. Prepare the pan 8x8, layer it with parchment paper. Preheat the oven 175 celcius
2. In a medium bowl, whisk together the sweet rice flour, brown sugar, granulated sugar, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
3. In a separate bowl with a hand mixer or hand whisk, mix together the pumpkin purée, coconut milk, eggs, butter, and vanilla until completely smooth.
4. Slowly mix the dry ingredients into the wet ingredients, and beat vigorously until completely smooth. - Fold in the black sesame seeds and pour the batter into the prepared pan.
5. Bake in on the middle rack of the oven for 75-80 minutes, until the top has developed a slight crust and the mochi is completely set and bounces back when touched.
6. Let cool in the pan for 10 minutes before using the parchment paper to transfer to a wire rack to cool completely, at least 25 minutes. Cut into 16 squares. (It’s easiest to cut when cooled, using a knife buttered and dusted with sweet rice flour or potato starch).
7. Dust the top of the mochi squares with powdered sugar. Store for up to 3 days in an airtight container at room temperature (the longer they sit, the softer the top crust will get and the powdered sugar might need to be reapplied before serving).

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