Recipe Sesame Mochi

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

Prep Time

25 minutes

Cooking Time

15 minutes

Servings

4

Ingredients

• 40 g koshian (smooth red bean paste)
• 1/2 tablespoon black sesame paste
• 40 g glutinous rice flour (shiratamako)
• A pinch of salt
• Approx. 37 ml water (to be adjusted)
• Toasted white sesame seeds
• A little sesame oil
• Neutral frying oil

Directions

1. In a small bowl, mix the smooth red bean paste (koshian) with the black sesame paste until well combined.
2. 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.
3. Once the filling is thick enough, remove from the heat. Let cool, then divide into 4 equal parts and shape into small balls.
4. In a mixing bowl, combine the glutinous rice flour with a pinch of salt. Gradually add the water, kneading by hand or with a spatula until you have a smooth, pliable, and slightly sticky dough. The ideal texture is similar to that of an earlobe: neither too firm nor too soft.
5. Once you've reached the right consistency, divide the dough into 4 equal parts and roll into a ball.
6. Lightly coat your hands with sesame oil to prevent the dough from sticking.
7. Take a ball of dough and gently flatten it in the palm of your hand to form a disk.
8. 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.
9. Pour the toasted white sesame seeds onto a flat plate or small tray. Gently roll each ball in the seeds to coat them evenly all over.
10. Heat oil in a saucepan or deep fryer to a low temperature, between 140°C and 150°C.
11. Fry the stuffed balls for 8 to 10 minutes, turning halfway through to ensure even browning.
12. 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.