Recipe Cuisine: Japanese
Theme: 10 Iconic Asian Ingredients
Coconut and Black Sesame Mochi with Sichuan-Infused Yuzu Lime Syrup
By: Miku G
Ingredients
- Sichuan-Infused Yuzu and Lime Syrup:
- 1 tbsp Yuzu syrup
- 1 tbsp Lime juice
- 2 tbsp White sugar
- 1 tsp Sichuan peppercorns (whole)
- Black Sesame Filling:
- 120g Black sesame paste
- 2 tbsp Black sesame seeds, toasted
- 1 pinch Fine sea salt
- Coconut Mochi Dough:
- 100g Glutinous rice flour
- 40g Caster sugar
- ½ Cup water
- 2 tbsp Coconut milk
- Cornflour (for dusting)
- To serve:
- ¼ tsp finely ground Sichuan peppercorns
- ½ tsp lime zest, finely grated
Product used in recipe
- VALCOM - COCONUT MILK
Method
- Black Sesame Core: In a small bowl, combine the black sesame paste, toasted seeds, and a pinch of salt. Mix until well combined. Scoop out 15g portions and roll them into smooth balls. Place these on a tray lined with baking paper, and refrigerate for at least 30 minutes.
- Sichuan-Infused Yuzu and Lime Syrup: In a small saucepan, combine the yuzu syrup, lime juice, and the whole Sichuan peppercorns. Bring to a simmer for 3 minutes, turn off the heat and let the peppercorns steep for 10 minutes.
- Use a fine strainer to remove the whole peppercorns, then return to low heat. Add the sugar and simmer over low heat until it has reduced by half and reaches a thick and glossy consistency. Pour into a small serving jug and set aside to cool.
- Coconut Mochi Dough: In a medium bowl, whisk the glutinous rice flour and caster sugar. Gradually incorporate the water and coconut milk until smooth. Strain the entire mixture through a fine sieve into a microwave-safe glass bowl.Cover the bowl loosely with cling wrap and microwave on high for 1 minute. Stir vigorously with a wet silicone spatula. Cover and microwave for another minute and stir again until the dough is thick, smooth, and elastic.
- Rolling and Shaping: Generously dust a clean work surface with cornflour. Turn the hot dough out and dust the top with cornflour. While the dough is still warm and pliable, use a cornflour-dusted rolling pin to roll it to a consistent 3mm thickness. Using a 7 cm circular cutter, stamp out eight dough portions.
- Working quickly while the dough is supple, place a chilled black sesame ball in the centre of a dough circle. Bring the edges together over the top and pinch firmly to create a secure bond. Place the mochi seam-side down and use a soft, dry pastry brush to brush away excess cornflour.
- Serving: Serve 2 to 3 mochi per plate and drizzle the Sichuan-Infused Yuzu and Lime Reduction around the mochi. Garnish with lime zest and a dusting of finely ground Sichuan peppercorns.
