Black Sesame Seed Mochi

Black Sesame Seed Mochi Submitted by AmyInCA
Black Sesame Seed Mochi Submitted by AmyInCA
Black Sesame Seed Mochi is a very traditional Chinese/Japanese dessert/snack. My Mom loves to make these Mochi for me since I was young. Now, we make them together and it's a great way to spend time, chat, and laugh together.


1 Pound Glutinous Rice Flour 3 Cups Water 1 Cup Sugar 1/2 Cup Toasted Black and White sesame seeds (or 1/4 Cup Potato Starch), to coat mochi Ingredient for Black Sesame Seed Filling: 150g (around 1 cup) Black Sesame Seed Powder 150g (around 1 cup) Powdered Sugar 1/2 cup Vegetable Shortening

Nutritional information

No nutrition information available


In a medium bowl, mixed sesame seed powder, powdered sugar and shortening with a pastry blender (or a fork if you don't have one) until well combined, set aside. In a medium pot, bring water to boil. Add sugar and stir with a wooden spoon until all sugar dissolved. Remove from heat and add glutinous flour all at once and stir quickly to combine. Set stove to the lowest heat setting and return pot to stove, stir mochi dough until no lumps. It'll be very hard to stir at the end as the dough thickened (that also means it's ready). Remove from heat. Let dough cool down a bit until it's not too hot to handle. Meanwhile, place toasted sesame seeds and/or potato starch on a shallow plate, separately. Take a small portion of dough (about 1 tablespoon) and knead it a few times in your palms. Form it into a small disc. Spoon 1 teaspoon sesame filling onto the dough and fold the edges to seal the mochi. Lightly roll it into a ball shape using both palms, then coat with toasted sesame seeds or potato starch. Place them in the mini paper muffin cups until ready to serve. Tips: Wear a pair of disposable plastic gloves while handling mochi dough as the dough is very sticky. Before handling the dough, spray a little cooking spray on plastic gloves and rub your hands together for even distribution. Thus, the dough won't stick on the gloves either.