black sesame and peanut hakka-style mochi — Photo:
Heami Lee / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely

Active Time:

45 mins

Total Time:

1 hr 10 mins

Yield:

about 4 dozen

The Hakka people are a Chinese minority group that today are dispersed throughout the Chinese mainland and Taiwan, where they make up one-fifth of the population. This recipe for Hakka-style mochi, adapted by cookbook author Cathy Erway, is from Vivian Ku, chef of Joy and Pine & Crane in Los Angeles. At her restaurants, Ku lovingly interprets everyday Taiwanese homestyle cooking and street food, as with these simple mochi balls dusted with peanut powder and black sesame powder.

Frequently asked questions

What is Hakka mochi?

Hakka-style mochi is a Hakka confection popular in Taiwan, consisting of a plain piece of mochi that’s dusted with a sweet, flavored powder while still soft and warm. The mochi base for Hakka mochi is a simple concoction of glutinous rice flour, cornstarch, sugar, and water. Glutinous rice flour, or sweet rice flour, made from short-grain rice, is available at Asian grocery stores or online at justasianfood.com.

What are black sesame seeds?

Black sesame seeds, like white sesame seeds, are derived from the Sesamum indicum plant originating in Africa, one of the oldest crops to be cultivated for human consumption. A key ingredient in Chinese cuisine, particularly in Guangdong, its mild, earthy, and slightly bitter flavors pair well with savory dishes, including soups and rice, and sweet preparations, such as fillings in desserts.

Store black sesame seeds in an airtight container in a cool, dry place, where they will keep for three months. To extend their shelf life, store the seeds in the freezer, and use within a year.

What does black sesame mochi taste like?

Hakka mochi is lightly sweet. The mild mochi dough serves as a mostly neutral canvas for the sweet, nutty peanut powder and mild, earthy sesame powder, which are the dominant flavors. The texture after cooking is soft and melt-in-your-mouth.

Notes from the Food & Wine Test Kitchen

Peanut butter powder is readily available and a quick alternative if you don’t want to grind your own peanuts. When forming the black sesame mochi, the dough can become very sticky, so make sure to use wet hands to prevent the dough from sticking. Serve these bite-size treats fresh out of the steamer. When they’re slightly warm, they’re soft and pliable. When they cool, they develop a chewier but equally delightful texture.

Make ahead

Plain mochi balls (without powder coating) can be formed up to 3 days in advance and stored in the refrigerator in a parchment paper–lined container covered with an airtight lid. To rewarm, place mochi balls on a parchment paper–lined cake pan or pie plate; cover tightly with plastic wrap. Steam over low, covered, for 10 minutes. Remove mochi, and immediately roll in black sesame or peanut powder.

Ingredients

Mochi

3 1/3 cups glutinous rice flour (about 14 1/3 ounces)
1/3 cup cornstarch
1/4 cup granulated sugar
2 1/3 cups water

Black sesame powder

1/3 cup black sesame seeds
1 teaspoon glutinous rice flour
3 tablespoons granulated sugar

Peanut powder

1/2 cup unsalted roasted peanuts
1 1/2 teaspoons glutinous rice flour
1/4 cup granulated sugar

Directions

Make the mochi

Place a steamer rack or bamboo steamer base in a large wok. Add water to a depth of 2 to 3 inches, ensuring water does not reach bottom of steamer rack. Fit an 8- or 9-inch cake pan or pie plate on top of rack, and ensure a lid can completely seal the wok closed without resting on top of the cake pan. (Alternatively, set a small round wire rack over three 2-inch balls of aluminum foil in a large Dutch oven; fill with 4 cups water.)
Remove cake pan from wok. Whisk together glutinous rice flour, cornstarch, and sugar in a large bowl. Add 2 1/3 cups water, and whisk until smooth. Pour mixture into pan; cover tightly with plastic wrap, and return pan to wok. Bring water in wok to a boil over medium-high. Cover wok with lid, and reduce heat to medium-low; steam, undisturbed, 35 minutes.
Meanwhile, make the black sesame powder

Toast sesame seeds in a large skillet over medium, stirring often, until fragrant, about 4 minutes. Transfer sesame seeds to a food processor. Add glutinous rice flour, and process until finely ground, about 30 seconds. Add sugar, and pulse to combine, about five pulses. Transfer mixture to a wide, shallow bowl; set aside. Wipe food processor bowl clean.
Make the peanut powder

Combine peanuts and glutinous rice flour in food processor. Process until finely ground, about 20 seconds. Add sugar, and pulse to combine, about five pulses. Transfer to a wide, shallow bowl; set aside.
Remove cake pan from wok once mochi is cooked; remove and discard plastic wrap. Working in batches, use two spoons to scoop and form warm mochi into a small ball (about 1 scant tablespoon). (Mochi will be very sticky.) Drop ball directly into black sesame powder. (Alternatively, form 1 scant tablespoon of mochi dough into a loose ball using wet hands. Re-wet hands as needed to prevent sticking.) Poke mochi ball with a wooden pick, and roll to coat all sides in powder. Transfer to a plate. Repeat process with remaining mochi and powders to make about two dozen of each flavor. (If edges or top of mochi dough start to set, stir well until sticky.) Serve mochi warm (preferably) or at room temperature.