Black Sesame Mochi (โมจิถั่วดำ)

X ManOctober 7, 2024066 views

Introduction

Black Sesame Mochi, or โมจิถั่วดำ, is a beloved Thai dessert that combines the nutty richness of black sesame seeds with the chewy texture of glutinous rice flour. This delectable treat is a favorite at local markets and traditional dessert shops, often priced between 40-100 baht ($1.20-$3) in places like Bangkok, found in establishments such as Thong Lor’s Dessert Street and Chatuchak Weekend Market. Its unique flavor and chewy consistency make it an irresistible indulgence, and for those on a low-carb journey, the keto version of this mochi has emerged as a delightful alternative. Whether you’re seeking a traditional or a keto recipe, Black Sesame Mochi satisfies all cravings for sweet, chewy goodness!

Origin and Inspiration

Originating from the ancient culinary traditions of Japan and embraced across Southeast Asia, black sesame mochi has its roots deep in East Asian culture—often linked to celebrations and family gatherings. The mochi’s creation involves the delicate art of pounding glutinous rice until it becomes a pliable dough, a technique that embodies patience and love. In Thailand, mochi has been adapted into various forms, including the sweet black sesame filling that infuses this treat with deep, earthy notes reminiscent of roasted nuts.

The keto version of Black Sesame Mochi cleverly replaces traditional sweeteners with options like erythritol, transforming the classic indulgence into a health-conscious treat without compromising on flavor. Imagine biting into a soft, pillowy mochi, filled with the deep, aromatic essence of black sesame—yes, this guilt-free version aims to keep that enchanting experience intact while reducing carbs significantly!

Nutrition Info (Per Serving)

Traditional Version

Keto Version

Ingredients (2 Servings)

Shared Ingredients:

1 cup black sesame seeds (toasted)

1/4 cup water

Pinch of salt (for both versions)

Traditional Version:

1 cup glutinous rice flour

1/4 cup sugar

Cornstarch (for dusting)

Keto Version:

1 cup almond flour

1/4 cup erythritol

1 tbsp coconut flour (to enhance texture)

Coconut oil (for greasing)

Instructions

1. Prepare the Filling:

Both Versions: Toast the black sesame seeds in a dry pan over medium heat for about 5 minutes until fragrant. Let them cool slightly. Blend the toasted seeds in a food processor until finely ground, then combine with water, pinch of salt, and sweetener according to version. Pulse until it forms a paste.

2. Prepare the Dough:

Traditional Version: In a mixing bowl, combine glutinous rice flour and sugar, gradually adding water to form a soft dough. Knead gently until smooth, adding more water if needed.

Keto Version: Mix almond flour, erythritol, coconut flour, and a pinch of salt. Add melted coconut oil and water, stirring until it forms a pliable dough. It may be slightly less elastic than traditional mochi, but will still hold together.

3. Shape the Mochi:

Divide the dough into small, even pieces about the size of a golf ball. Flatten each piece into a small disc, placing a spoonful of the black sesame filling in the center. Carefully pinch the edges to seal and roll into a ball.

4. Dust and Cook:

Both Versions: Dust your mochi with cornstarch or almond flour to prevent sticking. Steam the mochi in a bamboo steamer lined with parchment for about 15 minutes until glossy and cooked through.

5. Serving:

Serve your Black Sesame Mochi warm or at room temperature, garnished with additional toasted sesame seeds for that extra crunch and flavor!

What Does It Pair Well With?

Traditional Pairings: Black sesame mochi goes beautifully with a cup of jasmine tea, harmonizing its nutty flavors with the fragrant notes of the tea, creating an elegant balance of taste.

Keto-Friendly Pairings: Consider pairing your keto mochi with iced herbal teas or a light coconut drink. The smoothness of coconut complements the mochi’s chewiness, offering both hydration and a tropical twist.

What is the Shelf Life?

Black Sesame Mochi is best enjoyed fresh to savor its unique texture. However, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Freezing: You can freeze these mochi for up to 1 month—just ensure they are dusted properly to avoid sticking. To reheat, thaw in the fridge overnight and steam again briefly to restore that delightful chewiness.

Alternative Cooking Methods

Microwave: Place the mochi on a microwave-safe plate, cover with a damp paper towel, and heat for 1-2 minutes for a chewier texture.

Pan Seared: For a crispy outer layer, consider searing your mochi in a non-stick pan with a little coconut oil until golden brown on both sides.

Conclusion: Traditional and Keto Versions

Whether you choose the traditional Black Sesame Mochi or its innovative keto version, each bite offers an irresistible combination of sweet nuttiness and chewy delight. The adaptability of this dish allows it to cater to both nostalgic taste buds and modern dietary preferences, ensuring that everyone can indulge in a piece of joy. Picture a sunny afternoon, a plate of warm mochi, and a serene moment with a cup of tea—perfectly satisfying both your palate and your spirit!