Gather all the ingredients. If you use raw sesame seeds, toast them first: place a dry frying pan on the stove over medium heat. Once the pan is hot, add the black sesame seeds in a single layer. Toast the seeds for about 3 to 5 minutes or until they become fragrant and start to turn golden brown. Be careful not to over-toast them, as they can become bitter. If you are using toasted sesame seeds like me, you can skip this step.

In a food processor or spice grinder, grind the roasted black sesame seeds until they form a fine powder or paste. Set aside.

In a large mixing bowl, combine glutinous rice flour, black sesame powder, sugar, baking powder, and salt.

Whisk together whole milk, eggs, and oil into the dry ingredients until well combined.

Gradually pour the wet ingredients into the dry ingredients, stirring continuously to avoid lumps. Mix until you get a smooth mochi batter.

Preheat the oven to 350°F (175°C). Pour the batter into a 9 x 13 glass baking pan. Then sprinkle additional sesame seeds over the top of the batter for an extra crunch.

Bake in the preheated oven for 50 minutes or until you see crispy edges and the center of the mochi is set.

Allow the mochi to cool in the pan for a bit before transferring it to a wire rack. Once at room temperature, slice into squares.

Your homemade black sesame mochi is ready to be served! Enjoy!