Black Sesame Mochi (Sticky Rice Balls)

A few things inspired me to try this recipe from Lady and Pups. 1) It’s not a chocolate or fruit dessert, so it would be a chance to branch out into something new, 2) I’ve made mochi before, but this was a different style since it was boiled and not steamed, 3) K likes Chinese desserts but I’ve never attempted to make any (other than the aforementioned mochi), and 4) I had tried some black sesame dumplings at our local Din Tai Fung restaurant, thanks to a friend’s recommendation, and knew I liked the flavor. Oh, and 5) The pictures from the blog post made me drool a bit, too.


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Fresh Mochi

It’s time for another recipe from my mother-in-law! She was super happy when I made this for friends, following her directions…mostly! I made some in the style she taught me, and some in a more Americanized way. That’s right, I had to add chocolate. You can make any versions you like. If you’ve never had mochi, I can best describe the texture as being like a marshmallow–kind of chewy, but softer in the middle. The actual mochi tastes pretty neutral. You get a bit of the coconut milk flavor, but most of the flavor comes from the filling. So, go nuts! Or go chocolate! Or something else!! I provide ideas for fillings and coatings below. Let your imagination dance.


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