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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