Cook time: 15 mins
Yield: 8 to 10 serves
Ingredients:
- 140 gm glutinous rice flour
- 15 gm tapioca flour
- 20 gm sugar
- ⅛ tsp salt
- 180 ml water
- 40 ml coconut milk
- 15 ml oil
- 50 gm pure black sesame powder
- 40 gm sugar
- To make coating: In a mixing bowl, mix black sesame powder and sugar very well. Set aside.
- Sift glutinous rice flour and tapioca flour into a large glass container or a microwave safe bowl. Add sugar, salt, water, coconut milk and oil. Mix well.
- Cook in a microwave oven on high (I used power level 8, 1100W) for 2 minutes. Carefully remove the bowl from microwave oven. Use a spatula to knead the mixture for a few times.
- Put the bowl into the microwave oven again. Cook on medium-high (power level 6) for 1 minute. Knead with spatula into a dough. Let cool. Transfer into the bowl of black sesame powder and sugar mixture. Cut the dough with a pair of scissors into small-bite-sized portions, evenly coated with the coating mixture. Enjoy!
- When the mochi is still hot, don’t mix with the coating. Otherwise the sugar will be melted. If you don’t mind the presentation, then consume it when hot. It’s not too bad after all. The taste is still good.
- The voltage of my microwave oven is 100W. Please adjust the cooking time and level of power accordingly if yours is different.
- Pure black sesame powder is available at Asian grocers. Here's a brand of pure black sesame powder on Amazon I used before.
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