These Ube Mochi with Black Sesame Filling are so delightfully chewy while also marshmallowy soft! Simply steam the bowl of mochi batter for about 15-20 minutes until the mochi turns kind of translucent and vibrant in color. Chewy, soft ube mochi...yummmm! (or less if you prefer the filling less sweet). When I say mochi, I mean Chinese version, not Japanese version. These are such yummy afternoon snacks! And that's it, 2-3 days max. Freeze until needed. But if you have both kinds stocked in your pantry, might as well use both since I think the color contrast is very pretty. In a mixing bowl, mix together glutinous rice flour, tapioca starch, and water into a smooth batter. So adjust accordingly. This is a new recipe for me, I've had mochi ice cream, but nothing like this! First, it's the amount of sugar you use. Nami, the blog's author ,has an amazing collection of Japanese recipes and Japanese pantry recommendations. It makes me want to run to kitchen and try this. Pour the batter into the oiled bowl. https://www.radiantrachels.com/matcha-japanese-mochi-black-sesame-filling As an Amazon Associate I earn from qualifying purchases. This site uses Akismet to reduce spam. 😃, Wow this was a great recipe, never made anything like this before. Can't wait to try! So save yourself the difficulties and try to work with the mochi dough when they're hot. It’s a little tough to master! The black sesame filling is nutty, fragrant, gooey, and just sweet enough to perfectly pair with the ube mochi! You can buy pre-toasted sesame … There are a few other options out there that makes really good mochi. While the mochi is hot, fold the mochi onto itself a couple of times with a rubber spatula to work in the skin that formed on the surface. They look sooo yummy and I just never had the chance. I never would have thought of making mochi, but you make it look easy! And coat another portion with black toasted sesame seeds and sugar mixture. Let the mochi cool slightly, just until comfortable enough to handle. Only because i have little faith in my own cooking. For this method, make sure the mochi batter is in a microwavable bowl and that you cover it with plastic wrap. Technically you can use all black sesame seeds, or all plain sesame seeds. Required fields are marked *, I am a Chinese Indonesian currently living in Minnesota with my husband. Hi Sarah, you can try this: 1. You can garnish the mochi with sesame seeds by dampening the outside with some water. You can buy pre-toasted sesame seeds, but you can also toast them yourself. The first way to cook mochi is the traditional way and my favorite, if I have time. Steam the mochi for 40 minutes. I highly recommend freezing the black sesame filling to semi-solid then ball it up and freeze it completely before using. It's a surprise I've haven't gotten tired of it, haha. Yes and no. Learn how your comment data is processed. The same with using a plastic knife to cut the mochi, it’s just so much easier, trust me. Odds are that I'm the only one who eats these (sad, sad face), so do you have any suggestions for keeping these, or is it just better to make a smaller serving? It's one of those foods that have a very unique texture that's both satisfyingly gummy and chewy but also marshmallowy and soft. They are sooo good and the perfect size snacks. But I've read from plenty other recipes that highly recommend sweet rice flour like Mochiko and Shiratamako for making mochi. Thank you for the great idea :). But do let the mochi dough cool slightly until they are a bit more comfortable to handle, because they are HOT. From my research, you should be able to substitute Mochiko for the glutinous rice flour as is. Place the filled mochi into cupcake liners and repeat with remaining mochi. I like the color contrast of using both kinds of sesame seeds too. What a delicious recipe! Then you have mochi like ours, ube mochi filled with black sesame filling. Let the mochi cools slightly until warm and comfortable enough to handle with your hands. Pinch together the edges to seal the black sesame filling and repeat with the rest of the mochi. Vegan, nut-free, gluten-free, and dairy-free; everyone will be able to sample your treats and you will be a hero! What is the old school technique for steaming these? The Black sesame seeds look beautiful. :)And you are right that mochi is not the best thing to keep in the fridge. Sesame seeds + sugar. The second way of cooking mochi is by microwaving! If the paste is still chunky or too thick, you can blend the it with more water, 1 Tablespoon at a time. Now I’ll make some!! When I was a kid, my mom would feed me tons on black sesame "things" from black sesame drinks to black sesame glutinous rice ball soups. To make the mochi: In a microwave proof bowl, whisk together glutinous rice flour, tapioca starch, water, and oil until smooth. It’s definitely one of my favorite treats in school, and judging by the crowds, a lot of other kids too. You can also test the mochi by poking it in the center with a chopstick. If you love mochi and want a super quick recipe to curb your mochi craving, then you need to make this ASAP. The mochi delightfully chewy and the black sesame filling is nutty and gooey. Black Sesame Seed Mochi. The most popular ones being mochi ice creams with an assortment of flavor from banana to green tea and taro! Absolutely! If you're interested in more information about Mochiko and Shiratamako, I highly recommend giving Just One Cookbook a visit. Your email address will not be published. Have fun exploring my 700+ authentic and easy Indonesian and Chinese recipes. Home / All Recipes / Chinese / Mochi Sesame Seeds, Last updated: Nov 26, 2018 — Published: Nov 26, 2018 — By: Anita — 19 comments. While the mochi is hot and pliable, pinch off a 2 inch ball and flatten it as evenly as possible to about 1/4 inch thick. :). Now, we make them together and it's a great way to spend time, chat, and laugh together. Your comment is awaiting moderation. You are missing out Matt. They are sooo good and the perfect size snacks. recipe.I've eaten a good deal of rice cakes, but mostly Korean ones (and I do refer to the dessert types here, not the ddeok for savory dishes). And here we have another "I can't believe this was so easy, how could I have never tried this??" Being kids are fun, the hardest thing to decide is which treat to get for school breaks. Mochi Sesame Seeds. Your email address will not be published. I usually just put the whole thing in an airtight container and let it sit in the countertop. Copyright © 2019-2020 Two Plaid Aprons on the Cravings Pro Theme, Okonomiyaki (Japanese Savory Cabbage Pancake). If the mochi is colored, the color will also become more vibrant and bright. 50 gram ground toasted sesame seeds + 40 gram sugar (mix together), 50 gram ground toasted black sesame seeds + 40 gram sugar (mix together). For my gluten free recipe, I am filling the white tang yuan with sweet filling made of ground black sesame paste, cooked in boiled water and then coated with pistachios nuts, white sesame seeds, desiccated coconut and sugar. Soft filling is no good and will make your mochi game a headache and a mess. Wrap the bowl with plastic wrap and poke a few holes on the plastic. :D. This mochi recipe is easy because your microwave is going to do everything for you. You probably need less than 15 minutes from start to finish, and it is a good thing too since you may want to make another batch, and another batch. Rich, fragrant, gooey, and nutty black sesame filling. If you don’t have a microwave, you can go old school and steam your mochi. The only thing you may need to look out for is if you're using a liquid sweetener. If you plan to finish the mochi in 1-2 days, they should stay fresh for that long. hello! With a plastic knife, divide into two portions. It absolutely makes our day! These beautiful purple ube mochi are filled with a black sesame filling. One of the number one mistakes when we first started testing this ube mochi recipe was not working with the mochi dough when they were hot and pliable. We Asians love the texture of mochi, and as such, this snack is definitely well loved by all Asian. Mochi is a Japanese rice flour pastry that can be eaten savory or sweet. I remember fondly the mochi seller on a bicycle with his tin box on the passenger seat, selling mochi to hungry school kids. If you stick a chopstick through the center of the mochi, it should come out clean.