Thursday, November 18, 2010
The other day when I was rolling out dough to make a loaf of bread. Out of nowhere, my son asked me if I’m making Black Sesame Seed Mochi (he calls them “Gee-Mah”, means sesame in Chinese). I guess rolling out dough for bread/buns reminds him the similar process in making Mochi! Isn’t he smart? :) Since that day, he’s been asking me to make him some “Gee-Mah, everyday!!! A few times a day!!! It’s not that I don’t want to make the Mochi for him. But let me explain to you all, a batch of Mochi makes 36 mini ones, and they CAN’T be refrigerated because cold temperature would harden the rice cake. The Mochi usually only last for around 3 days, more or less depending on the weather, at room temperature. I hesitated to make them just for his and my enjoyment for 3 days and waste whatever we couldn’t finished (yeah, my hubby doesn’t eat anything too sticky!) I’m pretty sure that my son (not even 3 year old) and I can’t finish all 36 Mochi in 3 days, doesn’t matter how much we love them. So, I promised my son I would make Mochi when Grandma and Grandpa visit. Hence, they can take some home. So, when my Mom called the other day and informed us they’ll visit the day after for lunch, my son was overjoyed! Of course, he was very excited because he got to spend time with his Grandparents! :D
As usual, my parents bought Dim Sum over to our place and we all had lunch together. After lunch, my Dad went for a walk with my son at the community playground. I was chatting with Mom and I mentioned how my son has been asking me to make Mochi for him. Coincidently, my Dad had been requesting Mom to make the same thing for him! :) And for the same reason, my Mom didn’t make them! LOL… Didn’t people say great minds think alike!? Oh well, I guess the sweet tooth runs in the family. So, here we go, I was getting the bento cups and mini muffin cups ready for the Mochi. Aren’t they cute?
Besides black sesame seed fillings, you can also fill these Mochi with red bean paste. They are available in most Asian markets, fresh or canned, very convenience. However, I personally don’t like red beans, so, I only fill them with black sesame seeds paste. These Black Sesame Seed Mochi are soft, chewy, fragrant, and flavorful! Those coated with toasted sesame seeds outside got an extra crunch and toasted flavor. Yum…
Black Sesame Seed Mochi:
Servings: 48 (1-inch Mochi)
1 Pound Glutinous Rice Flour
3 Cups Water
1 Cup Sugar
1/2 Cup Toasted Black and White sesame seeds (or 1/4 Cup Potato Starch), to coat mochi
Ingredient for Black Sesame Seed Filling:
2 cups Black Sesame Seed Powder
2 cups Powdered Sugar
1 cup Vegetable Shortening (or 2/3 cup coconut oil)
In a medium bowl, mixed sesame seed powder, powdered sugar and shortening with a pastry blender (or a fork if you don't have one) until well combined, set aside.
In a medium pot, bring water to boil. Add sugar and stir with a wooden spoon until all sugar dissolved.
Remove from heat and add glutinous flour all at once and stir quickly to combine. Set stove to the lowest heat setting and return pot to stove, stir mochi dough until no lumps. It'll be very hard to stir at the end as the dough thickened (that also means it's ready). Remove from heat.
Let dough cool down a bit until it's not too hot to handle. Meanwhile, place toasted sesame seeds and/or potato starch on a shallow plate, separately. Take a small portion of dough (about 1 tablespoon) and knead it a few times in your palms. Form it into a small disc. Spoon 1 to 2 teaspoons sesame filling onto the dough and fold the edges to seal the mochi.
Lightly roll it into a ball shape using both palms, then coat with toasted sesame seeds or potato starch. Place them in the mini paper muffin cups until ready to serve.
Tips: Wear a pair of disposable plastic gloves while handling mochi dough as the dough is very sticky. Before handling the dough, spray a little cooking spray on plastic gloves and rub your hands together for even distribution. Thus, the dough won't stick on the gloves either.