Mochi with Black Sesame Filling (Soy-Free)

Ingredients

• 1 cup Glutinous Rice Flour (Mochiko)
• 1/4 cup Granulated Sugar
• 1 cup Water
• 1/2 cup Black Sesame Seeds
• 1/4 cup Powdered Sugar
• 1 tbsp Coconut Oil

Instructions

1. 1Heat a 10-inch dry skillet over medium heat (approximately 350°F/175°C). Add the 1/2 cup of black sesame seeds and toast for 3-5 minutes, stirring constantly, until they are fragrant and slightly darker. Immediately transfer the toasted seeds to a food processor or spice grinder and process until they form a fine powder.
2. 2In a small bowl, combine the ground black sesame seeds with the 1/4 cup of powdered sugar and the 1 tablespoon of coconut oil. Mix these ingredients thoroughly with a spoon until a thick, uniform paste forms. Set this black sesame filling aside.
3. 3In a large microwave-safe bowl, combine the 1 cup of glutinous rice flour, the 1/4 cup of granulated sugar, and the 1 cup of water. Whisk these ingredients together until the mixture is completely smooth and there are no lumps.
4. 4Cover the bowl tightly with plastic wrap. Microwave on high power (typically 1000-1200 watts) for 2 minutes. Carefully remove the plastic wrap, stir the mixture vigorously with a spatula, then re-cover the bowl and microwave for another 1-2 minutes, or until the mochi appears translucent and has a very elastic, sticky texture.
5. 5Carefully transfer the hot mochi to a clean work surface. Allow the mochi to cool for 5 minutes; it will remain very sticky but will be slightly easier to handle after cooling.
6. 6Divide the sticky mochi into 6 equal portions. Working quickly, flatten each portion into a disc, about 3 inches (7.5 cm) in diameter.
7. 7Place a spoonful of the black sesame filling in the center of each mochi disc. Gently bring the edges of the mochi together over the filling, pinching them to seal and form a smooth ball. Work quickly to prevent excessive sticking.
8. 8Serve the mochi balls immediately.

Substitutions

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