Black Sesame Mochi Mooncakes

by ryanllee
black sesame mochi mooncake

Baked mooncakes are usually filled with a soft creamy center (often made from lotus seed paste, red bean paste, or something of the sort) wrapped around a salted egg yolk or two. I wanted to add an extra dimension to the traditional mooncake by playing around with the textures of it.


I ended up creating a mooncake that’s similar to a black sesame paste filled tongyuan, but reversed! The filling is a black sesame base with a nice chewy ball of mochi in the middle!

black sesame mochi mooncake

black sesame mochi mooncake

Mooncake skins are traditionally made with lye water and golden syrup, two ingredients that actually aren’t that easy to come by where I live. The lye water is an alkaline solution that is usually found in Asian grocery stores and it helps to give the mooncake a nice golden brown color. The golden syrup can be thought of as a more acidic and runnier version of corn syrup. When the two are mixed together they help to create a nice, soft mooncake dough that browns up well in the oven and remains moist and tender once done.

Lye water can usually be made at home by baking baking soda in oven for half an hour, and then combining it with water in a 1:4 solution (1 part baking soda with 4 parts water). The golden syrup can also be made at home by cooking down some lemon juice, sugar, and water.

If you can’t find these items in a grocery store, I’d highly recommend making them yourself instead of substituting out ingredients so as to get a more perfect mooncake skin!

black sesame mochi mooncake

Black Sesame Mochi Mooncakes

FacebookTweetPin Baked mooncakes are usually filled with a soft creamy center (often made from lotus seed paste, red bean paste, or something… Recipes Black Sesame Mochi Mooncakes European Print This
Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

Black Sesame Filling

  • 1/4 cup sweetened condensed milk
  • 1/3 cup black sesame powder
  • 1/3 cup glutinous rice flour
  • 3 tbsp butter
  • 1 tbsp black sesame paste
  • 4 tbsp whole milk

Mochi

  • 1/3 cup mochiko
  • 2 tbsp sugar
  • 1/2 cup milk

Mooncake Skin

  • 5 tbsp golden syrup
  • 1/2 tsp lye water
  • 1 cup cake flour (minus 1 tbsp)
  • 2 tbsp vegetable oil
  • pinch of salt

Egg Wash

  • 1 whole egg
  • 1 tbsp milk

Instructions

Mooncake Skin

  1. In a small bowl, mix together the golden syrup and lye water
  2. Add in the oil and mix until combined
  3. Sift in the cake flour and salt and knead until the dough is formed (the dough should be slightly sticky and soft at this point)
  4. Form the kneaded dough into a ball and wrap with plastic wrap and leave aside for 30 minutes (start preparing the black sesame filling)
  5. Then knead the dough again and wrap and leave aside for another 30 minutes (start preparing the mochi)
  6. After this the mooncake skin is ready to go!

Black Sesame Filling

  1. In a medium saucepot, mix together the condensed milk, black sesame powder, glutinous rice flour, black sesame paste, and milk
  2. Once the mixture has been combined, place over medium heat and add in the butter
  3. Once the butter has melted and has been fully incorporated into the filling, remove from heat and chill in the fridge until time for mooncake assembly

Mochi

  1. In a microwave safe bowl, add in the mochiko and sugar and whisk together
  2. Add in the milk and mix to combine
  3. Cover with plastic wrap and microwave on high for 1 minute
  4. Remove and mix together the mochi
  5. Cover again and microwave for 1 minute on high
  6. Remove and mix together the mochi (if the mochi sticks to the spatula, coat it with some cold water first)
  7. Cover again and microwave for 1 minute on high
  8. Remove and mix the mochi again
  9. Pour out the mochi onto some plastic wrap and proceed to knead for a couple minutes by hand (mochi is still hot at this point so be careful! It also helps if you frequently coat your hands in cold water to prevent the mochi from sticking to them!)
  10. Wrap the kneaded mochi in plastic wrap and set aside

Assembly

  1. Preheat oven to 350F
  2. Portion out the mochi into 1/2 tbsp balls
  3. Cover each of these mochi balls with 2 tbsp of the black sesame filling
  4. Take 2.5 tsp of the mooncake dough and roll it out into a thin circle
  5. Place the black sesame filling into the center of the rolled out dough
  6. Form the mooncake into a ball and then lightly roll in cake flour
  7. Shape the mooncake with a mooncake mold
  8. Place the prepared mooncakes onto a lined baking tray, about 1 inch apart from each other
  9. Bake for 5 minutes
  10. Remove and lightly cover just the tops with egg wash (best to do with a brush with small bristles so that the egg wash doesn't fill in the cracks of the mooncake design)
  11. Lower the oven temperature to 300F and bake for another 10-15 minutes or until the tops are a nice golden brown


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2 comments

vorbelutrioperbir March 5, 2023 - 11:51 pm

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