In the world of Asian sweets, black sesame mochi stands out as a delicious treat that combines the chewy texture of mochi with the rich nuttiness of black sesame. If you are a mochi lover, this homemade black sesame mochi recipe is going to become your new favorite.
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Mochi's unique chewy and slightly sticky texture contrasts with the more familiar textures of Western desserts. In this post, we will explore some key ingredients that make it so irresistible and provide a step-by-step guide on how to create this tasty dessert in your own kitchen. Get ready to discover the perfect balance of sweet and savory in every bite. Read on!
The unique flavor and texture of black sesame mochi
Black sesame seeds have a rich, nutty flavor with subtle hints of bitterness. When roasted, the roasted quality of the black sesame seeds contributes to a toasty undertone in the mochi. Mochi itself has a mild, slightly sweet flavor with a hint of rice flavor.
Black sesame mochi has a rich and nutty flavor and a delightful texture. The overall flavor is deep, earthy, and slightly sweet, with subtle hints of bitterness. Mochi itself has a mild sweetness that complements the nuttiness of the black sesame.
Ingredients
Dry ingredients
Glutinous rice flour (sticky rice flour): It is the key to that chewy mochi texture! Glutinous rice flour is a "must-have" ingredient for well-known Asian desserts like "Tang yuan" and homemade mochi. You can get it from most Asian grocery stores.
Roasted black sesame seeds: They add a rich, nutty flavor to the dish.
Sugar: It adds sweetness to the mochi. Feel free to adjust the amount of sugar if you like. You can also use coconut sugar as well.
Baking powder: A leavening agent.
Salt: It balances the sweetness.
Additional roasted black and white sesame seeds: for garnish.
Wet ingredients
Oil: Adds moisture to the sesame mochi batter.
Whole milk: Adds richness to the batter.
Eggs: They add moisture to the mochi and contribute to its texture.
Step-by-step cooking instructions
Gather all the ingredients. If you use raw sesame seeds, toast them first: place a dry frying pan on the stove over medium heat. Once the pan is hot, add the black sesame seeds in a single layer. Toast the seeds for about 3 to 5 minutes or until they become fragrant and start to turn golden brown. Be careful not to over-toast them, as they can become bitter. If you are using toasted sesame seeds like me, you can skip this step.
In a food processor or spice grinder, grind the roasted black sesame seeds until they form a fine powder or paste. Set aside.
In a large mixing bowl, combine glutinous rice flour, black sesame powder, sugar, baking powder, and salt.
Whisk together whole milk, eggs, and oil into the dry ingredients until well combined.
Gradually pour the wet ingredients into the dry ingredients, stirring continuously to avoid lumps. Mix until you get a smooth mochi batter.
Preheat the oven to 350°F (175°C). Pour the batter into a 9 x 13 glass baking pan. Then sprinkle additional sesame seeds over the top of the batter for an extra crunch.
Bake in the preheated oven for 50 minutes or until you see crispy edges and the center of the mochi is set.
Allow the mochi to cool in the pan for a bit before transferring it to a wire rack. Once at room temperature, slice into squares.
Your homemade black sesame mochi is ready to be served! Enjoy!
Serving and pairing suggestions
Black sesame mochi is a versatile dessert that can be served in various ways, either on its own or paired with complementary flavors. Such as:
- Tea: Pair black sesame mochi with a fragrant cup of green tea or matcha to create a nice flavor combination.
- Mochi ice cream sandwiches: Use black sesame mochi as a wrapper for ice cream to create delicious ice cream sandwiches. Fill the mochi with your favorite flavor of ice cream, such as black sesame or vanilla, for a cool and creamy treat.
- Sauce drizzle: Drizzle black sesame mochi with a little bit of sweet sauce such as honey, date syrup, or chocolate ganache for a fun flavor twist.
- Asian-inspired dessert party: Add black sesame mochi to an Asian-inspired dessert collection alongside other treats. There are lots of flavors and textures for guests to enjoy!
Storing
This mochi is best enjoyed fresh but can be stored in an airtight container at room temperature for the next day. If you're not planning to consume the mochi within a day or two, it's best to store it in the refrigerator. Black sesame mochi can typically be kept fresh for about 3 to 5 days.
While feezing is another storing option, some people prefer the softer texture of fresh or refrigerated mochi. If you're okay with the texture changes and follow proper thawing procedures, freezing can be a convenient way to store mochi for an extended period.
Final thoughts
Black sesame mochi is not just a treat for all ages; it's where chewy texture meets rich nuttiness. From its unique texture to its balance of sweet and nutty flavors, this recipe is sure to leave you craving more. Give it a try next time, and let me know in the comments section how it turned out—I am always excited to hear about your mochi adventures. Happy baking!
Easy Black Sesame Mochi: Delicious Nutty Treats
Equipment
- 9*13 glass baking pan
Ingredients
- 1 cup roasted black sesame seeds
- ¼ cup oil
- 1 and ½ cups sugar
- 4 eggs
- 3 cups milk
- 3 cups glutinous rice four
- 1.5 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon black sesame seeds for garnish
- 1 tablespoon white sesame seeds for garnish
Instructions
- Gather all the ingredients. If you use raw sesame seeds, toast them first: place a dry frying pan on the stove over medium heat. Once the pan is hot, add the black sesame seeds in a single layer. Toast the seeds for about 3 to 5 minutes or until they become fragrant and start to turn golden brown. Be careful not to over-toast them, as they can become bitter. If you are using toasted sesame seeds like me, you can skip this step.
- In a food processor or spice grinder, grind the roasted black sesame seeds until they form a fine powder or paste. Set aside.
- In a large mixing bowl, combine glutinous rice flour, black sesame powder, sugar, baking powder, and salt.
- Whisk together whole milk, eggs, and oil into the dry ingredients until well combined.
- Gradually pour the wet ingredients into the dry ingredients, stirring continuously to avoid lumps. Mix until you get a smooth mochi batter.
- Preheat the oven to 350°F (175°C). Pour the batter into a 9 x 13 glass baking pan. Then sprinkle additional sesame seeds over the top of the batter for an extra crunch.
- Bake in the preheated oven for 50 minutes or until you see crispy edges and the center of the mochi is set.
- Allow the mochi to cool in the pan for a bit before transferring it to a wire rack. Once at room temperature, slice into squares.
- Your homemade black sesame mochi is ready to be served! Enjoy!
Lisa says
I love mochi! What a delicious treat and snack. This is perfect to add to lunch boxes.
Cathleen says
I love the sound of this!! I became obsessed with mochi during the pandemic, so I am so excited to make it at home. Thank you so much for sharing this recipe 🙂
Alexandra says
I am a huge fan of mochi, but this is the first time I tried to make my own. It came out perfectly and I love the black sesame flavour. Delicious.
Colleen says
I love mochi but have never tried to make it at home. I can't wait to get the ingredients and try this recipe. Thanks for sharing.
Jacqueline Debono says
You are right, this is my new favourite mochi recipe. I love the addition of the sesame seeds!
DK says
I love the rich taste of black sesame in this mochi recipe! It makes my mouth water, just looking at the pictures!
Lauren says
My son loves mochi, but I never thought to try to make it ourselves. You make it seem easy enough though! Can't wait to try this!
Kristina says
First time making mochi and can't wait to make it again already. I have not had anything similar to this but it will be on my list for must-makes!
Madelyn says
This was such a great flavorful treat. We always have these on hands for guests and going on picnics. It's always a hit.
Veronika says
Such a good flavor combo with the black sesame seeds! I always used to buy mochi but homemade is so much better!