Black Sesame Float W/ Mochi Recipe

Prepare base

In a medium saucepan, combine 2 cups whole milk, 1 cup heavy cream, 4 tablespoons black sesame paste, 3 tablespoons granulated sugar, and 1 teaspoon fine sea salt. Whisk until the paste and sugar are fully incorporated and the mixture is smooth.

Heat and infuse

Place the saucepan over medium-low heat. Warm the mixture until it is steaming and just below a simmer (do not boil). Stir frequently for 5–7 minutes to allow the sesame flavor to infuse and the sugar to dissolve completely.

Finish and cool

Remove from heat. Stir in 1 tablespoon toasted black sesame seeds for texture and flavor. Let the base cool to room temperature (about 20–30 minutes), then refrigerate until chilled if making ahead (at least 1 hour). The base will be poured over ice cream as part of the float.

Mix dough

In a medium heatproof bowl, combine 1 cup mochiko (glutinous rice flour) and 2 tablespoons sugar. Gradually add 1 cup of the warm water while stirring to make a smooth, lump-free batter. Once smooth, add the remaining 1 cup warm water and whisk until fully combined. (Warm water makes the dough more pliable.)

Steam or microwave

Option A - Microwave: Cover the bowl loosely with plastic wrap or a microwave-safe plate and microwave on high in 60-second intervals, stirring between each, until the dough becomes glossy and translucent and no raw flour taste remains (about 3–4 minutes total). Option B - Steam: Place the bowl in a steamer and steam for 12–15 minutes until the dough is translucent and elastic.

Knead and shape

When the mochi is hot but manageable, dust a work surface with 1 tablespoon cornstarch. Transfer the mochi onto the dusted surface (be careful, it will be hot). Dust your hands with cornstarch and knead the dough briefly to an even texture. Flatten into a ½-inch thick slab and use a round cutter or a knife to cut 8 small rounds (about 1.5–2 inches diameter) for 4 servings (2 mochi each) or as preferred.

Cool mochi

Coat each mochi lightly in cornstarch to keep them from sticking, then let them cool to room temperature. If serving later, store in an airtight container at room temperature for a few hours or refrigerate briefly, covered (bring back to room temp before serving for best chew).

Chill glassware

If possible, chill your serving glasses in the freezer for 10–15 minutes beforehand so the float stays cold longer.

Add ice cream and mochi

Place 1 scoop of black sesame ice cream into each glass (for 4 glasses). Gently nestle two mochi rounds per glass around or on top of the scoop(s). If your scoops are large, use 1 scoop per glass; for taller floats, use 2 scoops and adjust soda quantity accordingly.

Pour base and soda

Pour about ¼ cup of the chilled black sesame base over each scoop (enough to coat and flavor, but not drown). Top each glass with approximately ¾ cup chilled club soda or seltzer (pour slowly to maintain some foam). The carbonation will create a frothy float around the ice cream.

Garnish and serve

Sprinkle each float with a pinch (about ¼ teaspoon) of toasted black sesame seeds and add a fresh mint leaf if desired. Serve immediately with a spoon and straw so guests can enjoy the creamy sesame, fizzy soda, and chewy mochi together.