KOMPAS.com – Chinese New Year celebrations are always synonymous with special dishes that are full of meaning. One thing that should not be missed is the moon cake, a symbol of wholeness and togetherness.
If you’re looking for a unique variation, this sesame-filled mooncake mochi is a great choice. This snack with the chewy texture of mochi skin and soft sesame chocolate filling is not only appetizing but also easy to make at home.
Check out the complete sesame filled mooncake mochi recipe as reported on the page Food and WineTuesday (14/1/2025), following.
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Sesame filled mooncake mochi recipe
Filling ingredients:
- 113 grams bittersweet chocolate (60 percent cocoa)
- 93 grams of black sesame paste
- Syrup maple enough
- 1/4 teaspoon fine sea salt
Mochi leather material:
- 180 grams of sweet sticky rice flour
- 375 milliliters of water
- 200 grams of granulated sugar
- 1/2 teaspoon rice vinegar
- 2 teaspoons powder matcha unsweetened
- Glutinous rice flour or cornstarch to taste
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How to make sesame filled mooncake mochi:
1. Put the chocolate pieces in a heatproof bowl, then melt them inside microwave at high temperature for 30 seconds. Add sesame paste, syrup mapleand salt, then stir the chocolate mixture until evenly mixed.
2. Cover the chocolate mixture then chill in the refrigerator for about one hour. Then take out the chocolate and shape the chocolate mixture into 18 small balls.
3. Place the chocolate balls on a baking sheet lined with baking paper, then chill again in the refrigerator.
4. Mochi skin. Mix the flour, water, sugar and vinegar in a heatproof bowl until evenly mixed, then cover the bowl with plastic wrap. Heat the mixture inside microwave Use high temperature for one minute.
5. Stir the mixture again using a rubber spatula, then reheat the mixture inside microwave. Do the same steps until the dough is sticky and semi-transparent, stopping to stir every 60 seconds for six to eight minutes.
6. Cover the bowl with plastic wrap then refrigerate until the mochi skin is cool enough in the refrigerator for about two hours. Once the mochi skin mixture has cooled, knead it with powder matcha until the mochi is evenly green.
7. Divide the mochi dough into 18 equal parts, place the mochi balls on a flat surface then sprinkle with sticky rice flour or cornstarch. Flatten the mochi dough then place a ball of chocolate in the middle.
8. Pull each edge of the mochi skin up until the mochi skin wraps around the chocolate. Sprinkle the mochi with cornstarch then place in the mooncake mold.
9. Press the mochi in the mold until it forms according to the mold, then remove the mochi from the mold. Repeat similar steps for all the mochi and chocolate balls.
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