Black Sesame Mochi
Homemade mochi using shiratamako, stuffed with our Crunchy Black Sesame Butter. Toasty, nutty, chewy, stretchy, crunchy, and not-too-sweet! What more could you ask for?
Black Sesame Mochi
Rated 5.0 stars by 1 users
Category
mochi
Servings
12
Prep Time
30 minutes
Cook Time
3 minutes
Homemade mochi using shiratamako, stuffed with our Crunchy Black Sesame Butter. Toasty, nutty, chewy, stretchy, crunchy, and not-too-sweet! What more could you ask for?
Bianca Fernandez
Ingredients
- 100 g Crunchy Black Sesame Butter
- 50 g powdered sugar
- 15 g melted butter
- 100 g shiratamako
- 65 g sugar
- 180 ml water
- cornstarch, for dusting
Black sesame filling
Mochi
Directions
Black sesame filling
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.
- 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.
Mochi
In a medium microwave-safe bowl, whisk together shiratamako, sugar, and water until combined and there are no large shiratamako flakes.
- Tightly plastic wrap the top, then poke a few holes in the wrap using a knife.
- Microwave on high for 1 minute, then use a rubber spatula to stir. Be careful, since the bowl and mochi will be hot.
- Cover again for 1 minute, then stir. Repeat one more time, for a total of 3 minutes.
- 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.
- Once the mochi is cool enough to handle, dust your rolling pin and roll out the mochi into a large rectangle (~ 10” x 13”).
- Use a 3” circle cutter and cut out 12 circles. Dust off any excess starch, so it is easy to wrap around the filling.
- 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!
Recipe Note
*Black sesame filling recipe is @joyosity’s black sesame snowskin mooncake filling.
*Mochi recipe is adapted from https://www.justonecookbook.com/daifuku/.
Store in an airtight container in the freezer for up to 1 month. Let thaw at room temperature about 10 minutes before eating.
Leave a comment
Please note, comments must be approved before they are published