Directions

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1. In a medium bowl, mix all ingredients until a paste forms. If the mixture is too loose to hold its shape, pop it into the fridge for about 15 minutes.

2. Evenly divide into 12 balls onto a lined plate or tray. Keep in the freezer while you make the mochi skin. This will make wrapping easier for step 7.

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1. In a medium microwave-safe bowl, whisk together shiratamako, sugar, and water until combined and there are no large shiratamako flakes.

2. Tightly plastic wrap the top, then poke a few holes in the wrap using a knife.
3. Microwave on high for 1 minute, then use a rubber spatula to stir. Be careful, since the bowl and mochi will be hot.
4. Cover again for 1 minute, then stir. Repeat one more time, for a total of 3 minutes.
5. Generously dust your work surface with cornstarch, then plop the hot mochi on top. Lightly dust the top of the mochi with more cornstarch and let it cool for about 2-3 minutes.
6. Once the mochi is cool enough to handle, dust your rolling pin and roll out the mochi into a large rectangle (~ 10” x 13”).
7. Use a 3” circle cutter and cut out 12 circles. Dust off any excess starch, so it is easy to wrap around the filling.
8. Remove black sesame balls from freezer, wrapping each one with mochi skin. Pinch the ends together, making sure no black sesame is peeking through. Enjoy!