Sesame Mochi W/ Red Bean Paste Ball Recipe

Portion filling

If using store-bought anko, divide the paste into six equal portions (about 3 tablespoons total divided into 6 — roughly 1/2 tablespoon each). Roll each portion into a smooth ball about 12–15 g (about the size of a walnut). If your anko is very wet, chill briefly so it firms up for easier shaping.

In a small dry skillet over medium heat, toast white and black sesame seeds separately or together until fragrant and lightly nutty, about 1–2 minutes. Watch carefully to avoid burning. Transfer to a shallow dish to cool. Mix toasted sesame seeds with potato/cornstarch in the dish and set aside for coating.

Prepare wet and dry ingredients

In a medium microwave-safe bowl, combine sweet rice flour and granulated sugar. Stir to combine. Add 3 tablespoons water and the cup of warm water, and whisk until a smooth, lump-free batter forms. Lightly oil the sides of the bowl with the vegetable oil to prevent sticking.

Cook the mochi (microwave method)

Cover the bowl loosely with plastic wrap or a microwave-safe lid (leave a small vent). Microwave on high for 1 minute. Remove and stir vigorously with a wet spatula, folding the cooked edges into the center. Cover again and microwave 30–45 seconds more, then stir. Repeat in 15–30 second increments as needed until the mixture is translucent and gummy with no raw flour taste (total microwave time ~2–3 minutes depending on wattage). The dough should be sticky and elastic.

Alternative stovetop method

If not using a microwave: place the batter in a nonstick saucepan and cook over low-medium heat, stirring constantly with a heatproof spatula. The mixture will thicken, become translucent and sticky after 6–8 minutes. Continue cooking until fully cooked and elastic.

Prepare workspace

While the mochi finishes, dust a clean work surface and your hands with potato/cornstarch to prevent sticking. Also dust a tray or plate for resting finished mochi.

Portioning and wrapping

Transfer the hot mochi dough onto the dusted surface using an oiled spatula (careful, hot). Let it cool just enough to handle but still warm and pliable (a few minutes). Divide the dough into 6 equal pieces. Flatten one piece with your dusted palms into a round disc about 2–3 inches across. Place a pre-portioned red bean ball in the center, then wrap the mochi around it, pinching the edges to seal. Roll gently in your hands to form a smooth ball, re-dusting your hands with starch as needed to prevent sticking.

Coat with sesame

Roll each filled mochi ball in the sesame + starch mixture so seeds adhere evenly. Press lightly so a thin layer sticks. If desired, lightly brush the surface with a drop of sesame oil and sprinkle a pinch of fine sea salt over the sesame to amplify flavor.

Resting and serving

Place finished mochi on the prepared tray. Let cool completely to room temperature (about 15–20 minutes). Mochi is best eaten the same day. Store loosely covered at room temperature for up to 1 day or refrigerate up to 2 days (refrigeration will firm the mochi; bring to room temperature before serving).