The name Mochi certainly comes from Japan, but people in Hong Kong also share the same dessert with a different name (糯米糍). I don't know the proper English name for these little glutinous balls so I also call them Mochi to my family.
There are so many ways to make mochi. You can substitute the sesame paste to red bean or lotus paste, or keep the original white colour of the chewy skin by skipping the food colorant.
If you aren't sure the power of your microwave, start the heating with 30 seconds and then add 10 seconds at a time. That prevents the mochi from becoming irreversibly hard. The mochi should stay fresh in an air-tight container for only a day and I'd recommend you enjoy them at their freshest.
Thanks for stopping by. I hope you enjoy this recipe.
Microwave Mochi with Black Sesame Paste
微波爐黑芝麻糯米糍
Ingredients: (yield 6 servings)
190 gram Glutinous Flour
80 ml Water
2 tablespoons Sugar
Pink Food Colorant
2 tablespoons Corn Starch
150 gram Black Sesame Paste
材料：(6 個)
190 克 糯米粉
80 毫升 水
2 湯匙 糖
粉紅食用色素
2 湯匙 粟粉
150 克 黑芝麻餡
DIRECTION:
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