Recipe Sesame Mochi

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Portion

Preparation time

25 minutes

Cooking time

15 minutes

Inspired by Japanese flavors, these dumplings are made from a soft, glutinous rice flour dough, filled with a melting heart of smooth red bean paste (koshian) and black sesame paste. Coated with toasted white sesame seeds, they are gently fried at low temperature for a texture that's crisp on the outside and tender on the inside. A comforting treat, rich in sesame flavors and sweet sweetness, ideal with green tea.

Author:

Ohsawa

Ingredients

For the trim

40 g koshian (smooth red bean paste)
1/2 tablespoon black sesame paste

For the dough

For finishing

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Instructions

Prepare the black sesame topping

In a small bowl, mix the smooth red bean paste(koshian) with the black sesame paste until smooth.
Transfer the mixture to a small saucepan and heat over low heat. Stir constantly to prevent the bottom from sticking, and leave to cook for a few minutes to evaporate excess moisture.
Once the filling is thick enough, remove from the heat. Let cool, then divide into 4 equal parts and shape into small balls.

Prepare the glutinous rice paste

In a bowl, mix the glutinous rice flour with a pinch of salt.
Add the water a little at a time, kneading by hand or with a spatula until the dough is homogeneous, supple and slightly sticky. The ideal texture is close to that of an earlobe: neither too firm nor too soft.
Once you've reached the right consistency, divide the dough into 4 equal parts and roll into a ball.

Shape the stuffed balls

Lightly coat your hands with sesame oil to prevent the dough from sticking.
Take a ball of dough and gently flatten it in the palm of your hand to form a disk.
Place a ball of filling in the center, then gently close the dough around it, making sure to seal the edges. Roll between your hands to form a smooth ball. Repeat with remaining portions.
Pour the toasted white sesame seeds onto a flat plate or small tray.
Gently roll each ball in the seeds to coat the entire surface.

Cooking

Heat oil in a saucepan or deep fryer to a low temperature, between 140°C and 150°C.
Fry the stuffed balls for 8 to 10 minutes, turning halfway through to ensure even browning.
Drain on paper towels after cooking and leave to cool for a few moments before serving. The exterior is crispy thanks to the sesame seeds, while the interior is meltingly fragrant.

Recipe notes

Add water little by little to the glutinous rice flour (shiratamako or mochiko) to obtain a soft, earlobe-like texture (耳たぶくらい). Too much water = sticky paste, not enough = cracking.

Origins of sesame mochi :

Mochi (餅) is a traditional Japanese preparation based on glutinous rice, eaten for over a millennium, particularly during New Year celebrations. Black sesame mochi is a popular variant with Sino-Japanese influences, particularly popular in Kyushu and Okinawa.
Black sesame, rich in calcium and flavor, is an ancestral ingredient in East Asia. It often symbolizes longevity and has been considered a "superfood" since the Edo period.
In China, a similar dessert called "zhen zhu tuan" or sesame ball (goma dango) is often served during the holidays.
In Japan, there are vegan versions (without milk or eggs), often sold in macrobiotic stores like Ohsawa.
In some Japanese families, these mochi are prepared by hand for New Year's Eve or for children, as they are considered good luck charms.

Roasted white sesame seeds ⋅ Ohsawa ⋅ 80g

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