Sesame Mochi with a light cream cheese filling

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This recipe for homemade sesame Mochi is more than just a Japanese dessert. With its crispy sesame coating and light cream cheese filling, this speciality is much more of a dish in its own right – perfect, for example, as a tempting little afternoon treat. Incidentally, it goes best with a cup of green sencha tea!

The centrepiece of any Mochi, whatever its form, is undoubtedly the chewy dough made with love from fine glutinous rice flour. Japanese glutinous rice cakes are made by steaming glutinous rice that has been ground into flour. I used a sticky, glutinous rice flour (im Shop ansehen) for this.

It should also work with another type of glutinous rice flour, but be careful – please don’t use just any ‘normal’ rice flour! It absolutely must be glutinous rice flour for the Mochi to turn out right.

To make mochi dough from the glutinous rice flour, we’ll also need ordinary white sugar and water – yes, that’s all. Mix these three ingredients in a bowl and stir them into a dough. At first, the mixture will be very stiff, almost lumpy. But please don’t let that put you off! Just keep stirring with a spoon. The sugar will slowly dissolve and the dough will become runny again after a short while. When the dough reminds you of icing, it’s ready.

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There are all sorts of different methods for cooking Mochi dough. In my recipe for sesame Mochi, I’ll show you how to cook it using a traditional steamer insert in a saucepan.

You can also cook the dough in a non-stick frying pan or in the microwave. It’s best to follow my instructions in the recipe for Mochi dough! Either way, once cooked, we’ll roll out the dough and cut it to size.

Would you like to find out more about these irresistibly sweet Mochi? Then let yourself be enchanted by the world of Japanese rice cakes here: → Make mochi yourself: 7 recipes that really work!

Mochi are usually made with various fillings or in delicious flavours such as Matcha, chocolate or even cherry blossom. Traditionally, daifuku are filled with anko, a sweet paste made from red adzuki beans. Today, however, we’re going to take a bit of a risk and choose sesame as the main ingredient!

Sesame is used very frequently in Japanese cuisine to season or enhance dishes. </ strong>For example, sesame is the key ingredient in shichimi togarashi or the Japanese sesame salt, gomashio. Although it’s usually used in savoury dishes, sesame can also be incorporated into recipes for sweet treats.

Today we’ll mainly be using black sesame, which you’ll easily find in many supermarkets or Asian food shops. For the filling, we’ll first coarsely crush the black sesame (im Shop ansehen) in a mortar. Then we’ll mix this with cream cheese and icing sugar.

The filling is then chilled in the fridge, shaped into balls and chilled again – you’ll find the details in the recipe below!

Are you already curious to know what these wonderful sesame Mochi taste like? Then I won’t keep you waiting any longer – I’ll now show you all the preparation steps one by one:

Sesame Mochi

serves 4 | 90 minutes | 284 kcal

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This recipe for homemade sesame Mochi is more than just a Japanese dessert. With its crispy sesame coating and delicate cream cheese filling, this speciality is much more of a dish in its own right – perfect, for example, as a tempting little afternoon snack. By the way, it goes best with a cup of green Sencha tea!

Ingredients (12 pieces = 4 portions)

150 g glutinous rice flour *
100 g sugar
180 ml water

2 tbsp black sesame seeds (im Shop ansehen)*
200 g cream cheese
50 g icing sugar

100 g Katakuriko (potato starch) (im Shop ansehen)*
4 tbsp mixed sesame seeds (mix 2 tbsp white (im Shop ansehen)* and 2 tbsp black sesame seeds; for decoration)

* Add ingredients to your basket 🪄

Useful tools:
Steamer (im Shop ansehen)
Suribachi mortar

Preparation (90 minutes)

Step 1

Gather the ingredients for the Japanese sesame Mochi.

Step 2

First, let’s prepare the filling: To do this, place the black sesame seeds in a mortar and crush them coarsely. Place the cream cheese in a bowl, sift the icing sugar into it and mix everything together with the coarsely crushed black sesame seeds using a fork.

Step 3

Line a sealable container with cling film or similar. Spoon the prepared cream cheese filling into the container, press it down flat with a spoon, seal the container and place it in the fridge for 1 hour.

Step 4

Once the chilling time is up, lift the filling out of the container using the cling film and cut it into 12 roughly equal pieces with a knife. Then shape each piece into small balls between two large spoons. Place all the little balls back into the container, close the lid and return to the fridge until ready to use.

Step 5

Now we move on to the mochi dough: Sift the glutinous rice flour through a sieve into a medium-sized bowl, add the sugar and mix thoroughly with the water.
Tip: To begin with, the mixture will be very thick, almost lumpy. Don’t let that put you off! Keep stirring with a spoon. The sugar will slowly dissolve and the batter will become runny again after a while.
If the batter reminds you of icing, it’s ready.

Step 6

Fill a large saucepan (the medium-sized bowl from the previous step should fit comfortably inside) with about two fingers’ depth of water and place a steamer inside (only the legs of the steamer should be in the water). Bring the water to the boil.
Tip: To make the dough in a pan or in the microwave, follow my basic recipe for mochi dough!

Step 7

Place the bowl containing the dough into the steamer. Wrap the lid of the pot with a kitchen towel (to prevent condensation from dripping into the dough), fold the ends of the towel upwards and place the lid on the pot. Reduce the heat so that the water beneath the steamer is just simmering very gently. Steam the dough for 15 minutes.

Step 8

Halfway through the steaming time, remove the lid, stir the dough with a slightly damp spoon and replace the lid, including the tea towel. Caution: Risk of burns – please use oven gloves or pot holders!

Step 9

Shortly before the end of the cooking time Line a baking tray with baking paper and dust generously with cornflour using a sieve. Then, as soon as the dough is ready (it should be a white, thick, cohesive dough that is no longer runny but still slightly moist), remove the bowl from the steamer. Using a spoon, transfer the dough from the bowl directly into the cornflour so that it doesn’t stick. Leave to cool briefly (for about 5 minutes).

Step 10

Once the dough has cooled slightly, dust it with a little cornflour. First, gently flatten it a little with your hands, then roll it out into a square shape using a rolling pin. The dough should be about 5 mm thick after rolling.

Step 11

Cut the dough into 12 roughly equal-sized squares using a sharp knife. Also, take out the cream cheese balls.

Step 12

Carefully lift out each piece of dough, remove any excess cornflour – for example, using a pastry brush – and place a portion of the cream cheese filling in the centre of each piece of dough.

Step 13

Using your fingertips, press two opposite corners of the dough firmly together in the centre over the filling, then fold the other two corners together in the same way. The filling inside should be completely enclosed by the Mochi dough.
Tip: The point where all the folds meet is the underside of the Mochi – so the appearance isn’t particularly important. The main thing is that the Mochi dough doesn’t tear on the top!

Step 14

Now prepare two bowls, one with the mixed sesame seeds and one with a little cold water. Briefly dip each finished Mochi into the water, then place it in the mixed sesame seeds and coat it carefully.

Step 15

Decorate all the remaining sesame Mochi in the same way and place them on a serving plate. Best eaten straight away. Ready – Itadakimasu!