Black Sesame Mochi Parfait Recipe

Prepare slurry

In a small bowl, whisk together cornstarch and 2 tablespoons of the milk until smooth to create a slurry; set aside.

In a medium saucepan over medium heat, combine the remaining milk (about 1 ¾ cups) and heavy cream. Warm until just below simmering (small bubbles at the edge), stirring occasionally.

In a separate bowl, whisk the egg yolk with the granulated sugar until slightly pale.

Temper the egg: slowly pour about 1/4 cup of the warmed milk into the yolk mixture while whisking constantly, then pour the tempered yolk back into the saucepan.

Stir in the black sesame paste and the cornstarch slurry into the warmed milk mixture. Continue to cook over medium-low heat, stirring constantly, until the mixture thickens to a custard/pudding consistency (about 3–5 minutes). Do not boil.

Remove from heat and stir in vanilla extract. Taste and adjust sweetness if needed (add up to 1 tsp sugar if desired).

Pour the pudding into a shallow container or individual serving cups to cool. Cover surface with plastic wrap to prevent a skin. Refrigerate for at least 2 hours until set and chilled.

Combine dark brown sugar and water in a small saucepan over medium heat.

Bring to a gentle simmer, stirring until sugar dissolves. Lower heat and simmer for 6–8 minutes until slightly thickened (it will thicken more as it cools). Do not let it boil vigorously to avoid crystallization.

Remove from heat and cool to room temperature. Transfer to a jar and refrigerate if not using immediately. Syrup will keep up to 2 weeks refrigerated.

In a bowl, combine shiratamako and sugar. Gradually add warm water while stirring until a soft, slightly sticky dough forms. The dough should be pliable and hold its shape; add water or a little more flour in small increments if needed.

Divide dough into 12 equal pieces and roll each into a smooth ball, dusting lightly with cornstarch to prevent sticking.

Bring a pot of water to a boil. Gently drop mochi balls into boiling water. They will sink and then float when cooked (about 2–3 minutes after returning to a gentle boil).

Once they float, cook 30–60 seconds more, then scoop them out with a slotted spoon and transfer immediately into a bowl of iced water to stop cooking and firm up.

Drain and lightly dust with cornstarch to keep from sticking. Keep covered until assembly.

Prepare 4 tall parfait glasses (or similar). At the bottom of each glass add about 2 tablespoons of corn flakes to provide crunch.

Spoon about 3–4 tablespoons of chilled black sesame pudding into each glass on top of the corn flakes, smoothing gently.

Add a generous scoop (about 1/3 cup) of black sesame ice cream into each glass on top of the pudding.

Add a layer of vanilla soft serve (about 1/2 cup) or soft vanilla ice cream, soft enough to pipe or scoop, creating height.

Spoon about 2 tablespoons of sweetened red bean paste alongside the soft serve. Repeat layers if your glass is tall: a small sprinkle of corn flakes, another 1–2 tablespoons pudding, another small scoop of black sesame ice cream if desired.

Arrange 2–3 prepared mochi balls on top or nestled along the sides.

Drizzle 1–2 teaspoons of brown sugar syrup (kuromitsu) over the top and down the sides for richness.

Pipe or spoon about 1/4 cup whipped cream atop each parfait.

Finish with a small drizzle (1 tsp) of extra black sesame paste or a thin spoonful warmed slightly to pour, and sprinkle toasted black sesame seeds for aroma and contrast.

Serve immediately with a long spoon. If assembling ahead, keep chilled and add whipped cream and syrup just before serving to preserve texture.