Bring coconut milk and evaporated milk to 90°C with vanilla pods, then infuse for about 1 hour, cool to room temperature, strain and reserve milk.

Grind toasted black sesame seeds in Robot Coupe to fine powder, about 1–2 minutes or until powder becomes moist but not paste.

Transfer sesame seed powder to mixing bowl, then add sugar, coconut oil, and eggs, whisk until smooth.

Add reserved milk infused with vanilla to batter, whisk until smooth, then add mochiko flour, baking powder, and salt.

Bake in oiled baking pans in 180°C oven for 30 minutes or until lightly set, then cool on rack and reserve for service.