Black Sesame Mochi
Chewy, stretchy, and not-too-sweet. This black sesame mochi recipe only requires 3-ingredients and will be gone in seconds (so you better make a lot!)
What is mochi?
Mochi is basically a dough formed from beating and stretching sticky rice over and over again. I grew up eating mostly Taiwanese mochi which have heavy Japanese influences, but the fillings or coating tend to be from produce accessible in Taiwan. You can buy packaged mochi straight from the grocery stores, but my favorite kind of mochi were made fresh off of night markets - usually dusted in black sesame sugar or peanut sugar.
Ingredients:
3 cups of sweet glutinous rice (short-grain works better than long)
3/4 cup of black sesame powder
1/2 cup of sugar (or to taste, add more if you like it sweeter!)
Equipments:
Steamer
Standing mixer
[Everything I used linked HERE]
Instructions:
Wash your rice and steam on stovetop (I do not recommend using the rice cooker for this recipe so you can check the done-ness of the rice as you go; it’s ready once cooked enough to be eaten as regular sticky rice)
Transfer sticky rice into the standing mixer
Using the “hook” accessory, beat the rice on high for 10-minutes
Prepare a container of sesame powder and sugar, mix well
Coat your hands in a neutral oil to transfer the mochi into the sesame powder
Cover the mochi with black sesame powder and tear the mochi into bite-sized pieces (the smaller the yummier in my opinion, as the ratio of mochi to powder becomes more even)
Thoroughly coat each mochi piece with black sesame powder and enjoy while fresh!
[Storage: I recommend keeping fresh mochi in an airtight glass container at room temperature. It should last you 2 days! If you want to refrigerate it, you’ll have to microwave the mochi once ready to eat again.]
