Black Sesame Mochi, 2 ways

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I’ve been on a mochi kick recently, if you couldn’t already tell. I’m sort of obsessing over how easy it is to get that chewy, glutinous texture I was so familiar with as a kid. Glutinous rice flour is used to make many asian desserts and dim sum dishes, such as lo mai chijin dui, and ham sui jok…. and Chinese Sticky New Years Rice cakes, etc. etc. etc. I see mochi as the chocolate truffle of the asian world– messy to make, but super tempting to pop in your mouth.

These guys were made just to use up the red bean paste I had leftover from this recipe, and the black sesame flour from making a black sesame banana bread.

This is the first time I’m making real mochi, and the process was… a.) very simple b.) very easy c.) so simple and so easy that I decided one should always make it at home instead of buying it from the bakery. There is no experience like making it fresh, then popping it in your mouth. It’s a lot softer, and you can get your filling-to-mochi ratio exactly how you want it. Win win win.

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It’s sort of difficult to make these look tasty since they’re pretty unphotogenic. And they must be unappetizing to those unfamiliar with mochi. I mean, they look like lumpy lava rocks. The actual mochi “batter” itself is smooth, but it’s extremely sticky so the outside is dusted in a rice flour + black sesame flour mix, giving it its bumpy gritty look. Makes it perfect for halloween, I guess?

Lo mai chi (Chinese mochi) is usually rolled in sweetened shredded coconut, so I did that for one of ’em. It’s all up to you.

Upon first bite… I was surprised how soft and chewy they were. It’s infinitely better than the stiff, hard stuff you sometimes get from the frozen aisle or from the bakery.

The process is pretty neat, too. You stir the mochi batter around after it’s been steamed, take spoonfuls of it, roll it in rice flour, fill it with your filling, and seal it. I’d imagine it’d be pretty fun to spend the afternoon with kids rolling mochi. Or with your friends. Hah, my idea of a fun afternoon……………

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Black Sesame Mochi, 2 ways

  • Servings: 24 mochi
  • Difficulty: easy
  • Print

Adapted from yummyinyourtummy

INGREDIENTS

Mochi

  • 380g glutinous rice flour
  • 100g black sesame flour (black sesame seeds grinded with 1 tbsp flour until a fine powder)
  • 4 tbsp corn starch
  • 605 mL water
  • 4 tbsp peanut oil

Filling

  • red bean paste or
  • black sesame paste*

*my simple homemade version is just black sesame flour mixed with honey until a paste forms

Dust

  • 50g glutinous rice flour
  • 50g black sesame flour

METHOD

  1. Whisk the glutinous rice flour, black sesame flour, cornstarch and water until smooth. Whisk in the peanut oil.
  2. Set up a steamer (ie. large pan with boiling water and a rack), and lightly oil two 9-inch cake pans.
  3. Divide the batter evenly between the two cake pans.
  4. Steam the batter, one at a time, over high heat for 15 minutes.
  5. After steaming, the batter should be a lot darker, and should be sticky, soft and solid. Like goop. Use a pair of chopsticks to stir the dough around.
  6. Use a large tablespoon to scoop a big spoon full of dough. Place it into the “dust” (the glutinous rice flour with the black sesame flour mixed together), and shape it into a large flat circle, covering both sides with the dust to make it easier to handle. Shake off the excess.
  7. Place 1 tbsp of filling into the centre, then close the opening. Roll it in your hands until a neat ball is formed.
  8. If desired, you can dip the ball in water, then roll it around in desiccated coconut for that authentic lo mai chi look.

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