This dessert was totally unintended. What we wanted to make initially to celebrate the Chinese New Year here with our English friends was to make a Chinese dessert call black sesame soup. We bought all our ingredients needed back home and started grinding and mixing the black sesame seeds and flour together, only to realise that we bought the wrong flour. Black sesame soup was supposed to be made with rice flour but we bought glutinous rice flour instead. So we were now left with a 1kg mixture of black sesame seeds and glutinous rice flour. Not wanting to waste both money and ingredients, we started brain storming other desserts that can be made with black sesame glutinous rice flour.
On the night of the dinner, we tried the Vietnamese fried glutinous rice ball with banana filling and Korean black sesame rice cake with sugar. Both were alright but wasn’t good enough because the black sesame was overpowering. The next day, we went out to the market to get sweet potato and chocolate. This time, we made the Vietnamese fried glutinous rice ball with sweet potato filling and the Japanese black sesame Chocolate Mochi.
All votes went to the Japanese Black Sesame Chocolate Mochi !!! Our friends totally loved it when we brought over to their house. So here’s the recipe,
There are 2 parts to this recipe : The mochi skin and the chocolate ganache filling
300ml heavy cream
400g of chocolate (we made ours with 200g of milk and 200g of dark chocolate)
- In a bowl, (if you are using a chocolate bar) break into smaller pieces.
- In a heavy saucepan, bring the heavy cream to a slight boil and pour the hot cream into the bowl of chocolate. Let rest for a minute.
- Stir the cream and chocolate until everything comes together and you will get a smooth and shiny mixture of called ganache.
- Let the ganache cool down and put it in the fridge to let it set.
- Once the ganache is firm enough, roll them into 20g balls. (Or any size you want them to be)
200g of glutinous rice flour
3 TBS of black sesame powder
4 TBS of sugar
1/2 tsp salt
250ml cold water
- Mix all the dry ingredients together in a microwave safe bowl.
- Add the cold water and whisk until well incorporated.
- Cling wrap the bowl, leaving a small portion uncovered(See picture). Then, microwave the mixture for 1.5mins to 2mins.
- Using your spatula, mix the semi-liquid dough until it is smooth again and cling wrap the bowl in the same manner. Microwave again for another 1min (You will get a very sticky dough).
- Punch down on the dough for about 3mins to incorporate air. This helps the dough to be chewy.
- Turn the dough out onto a heavy floured surface (Glutinous rice flour) and roll into 25g-30g balls depending on the size of your chocolate ganache. (There is no need to knead the dough)
- Flatten the dough and place your hardened ganache in the center and gather the sides into the center.
- Store your mochi in the fridge and have them at any time of the day!!