Mochi balls with a fragrant black sesame flavor, made with Da Vinci Star's sesame jam. If you can't find the jam, you can substitute it with ground sesame paste. Adjust the sweetness with condensed milk for a perfect easy dessert snack.
Ingredients
Main Ingredients (2 servings)
- Shiratamako (Glutinous Rice Flour) 100g
- Water 80-90ml
Seasonings
- [A] Sesame Jam 2+ tbsp
- [A] Condensed Milk 2 tbsp
- [A] Milk (as needed)
Steps
- In a bowl, add 100g Shiratamako and gradually add 80-90ml water while kneading. Knead until it reaches a soft, earlobe-like consistency. If it's too soft, add more Shiratamako to adjust.
- Divide the kneaded dough into equal portions and roll them into balls about 2-3cm in diameter.
- Bring a large pot of water to a boil and add the rolled mochi balls.
- Once the mochi balls have completely floated to the surface, boil for an additional 3-5 minutes.
- Transfer the boiled mochi balls to cold water. Once cooled down, drain the excess water.
- In a separate bowl, add 2+ tbsp Sesame Jam and 2 tbsp Condensed Milk. Mix well.
- Gradually add milk and adjust to your desired consistency, so it flows smoothly from a spoon. If you prefer less sweetness, add more milk. You can also warm it up like an o-shiruko (sweet red bean soup) during colder months.
- Arrange the mochi balls on a plate. Chef Wakiya's recommendation is the '1-2-3 Stack' (stacking the mochi balls in a pyramid of 1, 2, and 3).
- Generously drizzle the prepared black sesame sauce over the mochi balls.
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