These ube mochi filled with black sesame are wonderfully chewy with a marshmallow-soft center. The black sesame filling is nutty, fragrant, slightly gooey, and just sweet enough to pair perfectly with the purple ube mochi. They make a delightful bite-sized snack.
Growing up, my mom often gave me black sesame treats—drinks, glutinous rice balls in sweet soups, and more. I never tired of the deep, toasty flavor. This ube mochi with black sesame filling draws on those childhood memories: chewy, soft purple mochi wrapped around a rich, nutty black sesame center.
Below are helpful tips, technique notes, and frequently asked questions to guide you through making these mochi at home.
What is mochi and how does it taste?
Mochi is a chewy rice-flour confection from Japan that can be served sweet or savory. Its texture is unique—both gummy and springy yet soft, similar to a light marshmallow. Mochi is typically mildly sweet and can have a subtle starchy finish depending on ingredients.
Common mochi fillings
Traditionally, mochi is filled with anko (sweet red bean paste), but modern variations include ice cream, fruit, and flavored pastes. These ube mochi are filled with a black sesame paste that’s toasted, blended, and sweetened to a gooey, spreadable consistency.
Which flour should I use for mochi?
If you buy packaged rice flour, choose the one labeled “glutinous rice flour.”
Use glutinous (sweet) rice flour for mochi. Popular brands include Mochiko and Shiratamako. Mochiko generally substitutes cup-for-cup with glutinous rice flour, while Shiratamako may need a bit more water because it can be coarser. Either will produce excellent mochi if you adjust liquid as needed.
Two ways to cook mochi
The traditional method is steaming: steam the mochi batter about 15–20 minutes until it looks translucent and vibrant. A chopstick inserted into the center should come out clean when it’s cooked through.
The faster option is the microwave: combine the batter in a microwave-safe bowl, cover loosely with plastic wrap (poke holes), and microwave on high for about 2 minutes. The dough will become translucent and more vibrant in color when done.
How to tell when mochi is cooked
Cooked mochi looks translucent and brighter in color compared with the raw batter. The texture becomes bouncy and slightly tacky. Test with a wet chopstick: if it comes out clean, the mochi is done.
Keeping mochi soft
Two main factors affect softness: sugar content and batter looseness. More sugar helps mochi stay soft longer, and a slightly looser batter (more water) yields a softer final texture. However, if the dough is too wet, shaping becomes difficult, so find a balance that suits your handling preference.
Work with mochi while it’s hot
One frequent mistake is waiting until the mochi cools completely. Mochi is easiest to shape when it’s still hot and pliable. Let it cool just enough to handle comfortably, but shape and fill it while warm for best results.
Use cornstarch to prevent sticking
Mochi is naturally sticky. Generously dust a sheet pan with cornstarch (or potato starch) and dust the mochi surface after cooking. Dust your hands and tools too. When portioning, pinch off balls instead of tearing to keep the cornstarch coating intact and avoid extra stickiness.
- Transfer the cooked mochi to a cornstarch-dusted sheet pan and dust the top.
- Cover your hands with cornstarch and pinch off 2-inch portions. Flatten each portion to about 1/4 inch thick, brush off excess cornstarch, add the pre-scooped black sesame ball to the center, and pinch the edges to seal.
Sugar substitutions for the black sesame filling
You can replace the granulated sugar with your preferred sweetener. If you use a liquid sweetener (like honey), reduce the added water slightly to maintain the filling’s consistency.
Do I need to freeze the sesame filling?
Yes—chill the blended black sesame paste until semi-solid, portion with a tablespoon, roll into balls, and freeze completely before wrapping in mochi. A firm filling is much easier to handle and prevents a messy filling leak while sealing.
How to store mochi
Mochi tastes best the day it’s made. If you need to keep leftovers, store them in an airtight container at room temperature for up to 2–3 days. Avoid refrigeration, which can dry out and toughen the texture.
Cook with love,
Mei ❤️
If you enjoy Asian treats, you might also like:
- Okonomiyaki (Japanese savory cabbage pancake)
- Sweet potato mochi pancakes (hotteok)
- Coconut mango tapioca pudding
- Brown sugar boba ice cream bar
If you’ve made this recipe or any recipe from our blog, tag us on Instagram @twoplaidparons — we’d love to see your creations! 🥰
📖 Recipe
Ube Mochi with Black Sesame Filling
20 mins
2 mins
22 mins
9 servings
Ingredients
For the black sesame filling:
- 1/2 cup toasted black sesame seeds
- 1/4 cup granulated sugar (or less to taste)
- 3 Tablespoons unsalted butter, melted (or coconut oil)
- 3 Tablespoons water, plus more if needed
For the mochi:
- 2 cups glutinous rice flour
- 1 Tablespoon ube powder (or purple sweet potato powder)
- 6 Tablespoons granulated sugar
- 3/4 cup plus 2 Tablespoons water
- Cornstarch for dusting, as needed
Instructions
For the black sesame filling:
- Combine toasted black sesame seeds, sugar, melted butter (or coconut oil), and water in a blender or food processor. Blend until smooth, adding water 1 tablespoon at a time if needed to reach a spreadable consistency.
- Transfer the paste to a shallow pan and chill until semi-solid. Scoop by tablespoon, roll into 1-inch balls, then freeze until firm.
For the mochi:
- In a microwave-safe bowl, whisk together glutinous rice flour, ube powder, and sugar. Stir in the water until smooth.
- Cover the bowl with plastic wrap and poke a few holes. Microwave on high for about 2 minutes, or until the dough turns translucent and vibrant. (Alternatively, steam for 15–20 minutes.)
- While hot, fold the mochi over itself a couple times with a spatula to work in any skin. Transfer to a sheet pan generously dusted with cornstarch and dust the top. Let cool slightly until comfortable to handle.
- Dust your hands with cornstarch, pinch off 2-inch portions, and flatten to about 1/4 inch. Brush off excess cornstarch, place a frozen black sesame ball in the center, and pinch the edges to seal. Place each finished mochi in a cupcake liner.
- If desired, dampen the outside and press on sesame seeds for garnish. Serve and enjoy.
Notes
Recommended Equipment
- Microwave-safe mixing bowl or steamer
- Blender or food processor
- Whisk and rubber spatula
- Sheet pan
Nutrition
| Carbohydrates: 50 g
| Protein: 4 g
| Fat: 9 g