What is Mochi?

Mochi is a traditional Japanese treat made from glutinous rice flour, known for its signature chewy and slightly stretchy texture. It’s often stuffed with sweet or savory fillings, like the red bean paste used here. These mochi balls are a fusion twist, using an air fryer for a crispy exterior while keeping the signature soft, chewy bite on the inside.

Why You’ll Love This Recipe

• Easy to Make: No special equipment is needed other than an air fryer, and the steps are super straightforward!
• Incredible Texture: These mochi balls are crispy on the outside, soft and chewy on the inside, with a smooth red bean filling that melts in your mouth.
• Unique Flavor: The nutty sesame seeds complement the subtly sweet red bean paste, making it a flavor combo that’s both exciting and comforting.
• Versatile Treat: Perfect as a snack, dessert, or even to share at gatherings. They’re handheld and great on the go!
• Healthier Alternative: Air frying gives you that perfect golden exterior with far less oil than deep frying.

Ingredients

• Water: Used to dissolve the sugar and hydrate the glutinous rice flour for the dough, keeping it soft and pliable.
• Sugar: Adds a hint of sweetness to the dough and helps with structure.
• Glutinous Rice Flour: The star ingredient! Glutinous rice flour creates the chewy, stretchy texture mochi is famous for.
• Red Bean Paste: A sweet and smooth paste made from adzuki beans. It’s the perfect filling to balance the nutty sesame coating.
• Sesame Seeds: These add a wonderful nutty crunch and golden exterior when air-fried.
• Vegetable Oil: Used to brush the mochi balls before air frying, ensuring they turn golden and crispy.

How to Make Air Fryer Red Bean Mochi Balls

Make the Dough:

In a pan over medium heat, add the water and sugar. Stir until the sugar is completely dissolved.

In a large bowl, combine 3/4 cup glutinous rice flour with the sugar water and mix until a dough forms. Add 1 teaspoon of vegetable oil and knead the dough until smooth and pliable.

Shape and Fill the Mochi Balls:

Divide the dough into 8 equal pieces and roll each into a sphere.

Flatten one piece of dough in your palm, place about 1/2 to 1 ounce of red bean paste in the center, and carefully pinch the edges together to seal. Roll into a smooth ball, ensuring no filling is visible.

Coat in Sesame Seeds:

Rinse sesame seeds using a fine mesh strainer to make them slightly damp (not wet). Pat with a paper towel to remove excess water.

Roll each mochi ball in the sesame seeds, pressing gently to coat evenly.

Air Fry the Mochi Balls:

Place the sesame-coated mochi balls in the air fryer, ensuring at least 1 inch of space between them.

Brush each ball lightly with vegetable oil.

Air fry at 200°F for 12-14 minutes, then increase the temperature to 350°F and cook for another 5-7 minutes, or until the balls are golden and crispy.

Serve:

Enjoy these mochi balls immediately while they’re warm and crispy on the outside!

Storage

These mochi balls are best eaten fresh, as the texture will change over time. If you must store them, place in an airtight container for up to one day and reheat in the air fryer briefly.

Tips

• Avoid Overfilling the Mochi: Too much red bean paste can make it difficult to seal the dough and cause it to break during cooking.
• Keep Sesame Seeds Damp: Lightly wet sesame seeds help them stick to the mochi dough evenly without falling off.
• Work Quickly with the Dough: Glutinous rice dough can dry out fast, so keep unused portions covered with a damp cloth as you work.

Air Fryer Red Bean Mochi Balls

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Serves: 4 Prep Time: 25 Mins Cooking Time: 20 Mins 20 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 3 voted )

Ingredients

1/2 cup water

1/4 cup sugar

3/4 cup and

1/2 cup glutinous rice flour, divided

8 oz. red bean paste

1/3 cup sesame seeds

1/4 cup vegetable oil

Instructions

1. In a pan over medium heat, add water and sugar and stir until dissolved.
2. In a large bowl, add 3/4 cup glutinous rice flour and sugar water and mix until forms a dough. Add 1 tsp of oil and knead the dough until comes together in a smooth dough ball.
3. Divide dough into 8 pieces and roll into spheres. Flatten the dough then add about 1/2-1 oz. red bean filling inside, pinch the edges together and roll into sphere until round and filling is inside. Add sesame seed to a fine mesh strainer and run water through to wet each sesame seed. Transfer to a plate with paper towel. Sesame seed should be moist but not wet. Roll ball in sesame seeds and coat evenly.
4. Add balls to air fryer with 1 inch space in between and brush with oil all over. Air fry for 12-14 mins at 200F then 5-7 mins at 350F until golden brown. Enjoy immediately!

The post Air Fryer Red Bean Mochi Balls – Soft and Chewy! first appeared on Herman at Home.

What is Matcha Tiramisu?

Matcha tiramisu is a creative spin on the classic Italian dessert, using matcha (a finely ground Japanese green tea powder) in place of the traditional coffee-soaked ladyfingers. Matcha adds a subtle bitterness and vibrant green color that pairs beautifully with the creamy mascarpone and whipped cream layers. It’s elegant, flavorful, and the ultimate treat for matcha lovers!

Why You’ll Love This Recipe

• Easy to make: Despite its fancy look, this recipe requires no baking—just mix, layer, and chill.
• Unique flavor profile: The earthiness of matcha perfectly balances the richness of mascarpone and whipped cream.
• Beautiful presentation: The vibrant green matcha dusting makes this tiramisu pop on any dessert table.
• Perfect make-ahead dessert: Letting it chill overnight enhances the flavors, making it stress-free for gatherings.

Ingredients

• Egg Yolks: Adds richness and creaminess to the custard layer. Make sure they’re room temperature for easy mixing.
• Sugar: Sweetens the mascarpone and balances the earthy matcha flavor.
• Dark Rum or Brandy: Adds a hint of depth and sophistication to the egg custard layer.
• Mascarpone Cheese: This Italian cream cheese is creamy, soft, and slightly sweet, perfect for tiramisu’s signature texture.
• Heavy Whipping Cream: Creates a light, fluffy texture when whipped to stiff peaks.
• Matcha Powder: Used in the cream and for dusting, matcha adds an earthy, slightly bitter flavor and a beautiful green color.
• Hot Water: Dissolves the matcha powder for the dipping liquid.
• Ladyfingers: These airy, crispy cookies soak up the matcha mixture without falling apart.

How to Make Matcha Tiramisu

Prepare the custard

Set up a double boiler by simmering water in a pot and placing a stainless steel bowl on top. Whisk together the egg yolks, dark rum (or brandy), and 3 tablespoons of sugar. Continue whisking over the double boiler for a few minutes until the mixture reaches 160°F, ensuring it’s safe to eat. Once it hits 160°F, remove the bowl from the heat and place it over an ice bath to quickly cool it down and prevent scrambling. The mixture should look pale yellow and slightly thickened.

In a small bowl, combine the mascarpone cheese with the cooled egg mixture. Gently fold until smooth and creamy.

Make the whipped cream

In a separate large bowl, sift in 2 tablespoons of matcha powder. Add the heavy whipping cream and, using an electric mixer, whip until it becomes foamy and starts to thicken. Gradually add sugar and continue whipping until stiff peaks form. Add the mascarpone mixture to the whipped cream and gently fold until fully combined and smooth.

Prepare the ladyfingers

Make the matcha dipping liquid by whisking together matcha powder and hot water until dissolved. If using individual dessert cups, cut the ladyfingers in half to fit. Quickly dunk each ladyfinger into the matcha liquid—be careful not to soak them too long, as they can become too soft.

Assemble the tiramisu

For a traditional dish, add a layer of matcha-soaked ladyfingers to the bottom. Spread half of the mascarpone cream mixture evenly over the ladyfingers. Add a second layer of matcha-soaked ladyfingers, then finish with the remaining mascarpone cream on top.

For individual dessert cups, place 2 half ladyfingers at the bottom of each cup, followed by a layer of mascarpone cream. Repeat with another 2 half ladyfingers and a final layer of cream.

Chill and serve

Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, or overnight for the best results. Before serving, dust the top with a generous layer of sifted matcha powder for a vibrant, elegant finish.

Storage

Store matcha tiramisu in the refrigerator, covered, for up to 3 days. Best enjoyed chilled.

Tips

• Don’t over-soak the ladyfingers: A quick dunk in the matcha mixture is enough; otherwise, they’ll turn mushy.
• Chill for maximum flavor: Letting the tiramisu sit for at least 4 hours allows the layers to set and the flavors to meld beautifully.
• Sift the matcha: Always sift matcha powder before adding it to avoid clumps and ensure a smooth finish.
• Serving: You can make this recipe in one large serving platter (8×8 dish) or 10 individual dessert cups for sharing!

Matcha Tiramisu

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Serves: 6-8 Prep Time: 4 Hours Cooking Time: 20 Mins 20 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

Custard Layer:

• 3 large egg yolks (room temperature)
• 3 Tbsp sugar
• 2 Tbsp dark rum or brandy
• 8 oz mascarpone cheese (at room temperature)
• 1.5 cups heavy whipping cream
• 2 tbsp matcha powder
• 1/3 cup sugar (minus 2 Tbsp sugar)

Cookie Layer:

• 3/4 cup hot water
• 2 Tbsp matcha powder
• 24 lady fingers (divided, for 2 layers) you will need 48 cookies for matcha cups

Garnish:

• 2 Tbsp matcha powder (for dusting)

Instructions

1. Prepare a double boiler by simmering water and placing a stainless steel bowl on top of it.
2. Use a whisk to quickly mix together egg yolks, rum, 3 tbsp granulated sugar. Then continue mixing on top of double boil for a few mins. Make sure it reaches 160F and safe to eat! Immediately after 160F, remove from heat and put on top of a bowl with ice to cool it down and not scramble. It should look pale yellow at this point.
3. In a small bowl, add mascapone cheese and egg mixture into it. Gently fold the mixture until smooth.
4. In a separate big bowl, add heavy cream and sifted matcha powder. Using electric mixer, whip the heavy cream until it gets foamy and stiffer. Add sugar, then whip until you get stiff peaks. Add egg mixture into whipped cream then gently fold to combine.
5. Make matcha liquid by whisking matcha powder and hot water together. (If using using individual dessert cups, cut lady fingers in half.) Quickly dunk lady fingers into matcha liquid but don’t let it get too soggy. To assemble, add layer of lady fingers, then half of mascarpone cheese. then another layer of lady fingers, then top layer with mascarpone cheese. For dessert cups, I put a layer of 2 half lady fingers, cream, another layer of 2 half lady fingers, then another layer of cream.
6. Cover with plastic wrap and refrigerate for at least 4 hours or overnight preferred. Dust with matcha powder right before serving.

The post Matcha Tiramisu – Creamy and Indulgent! first appeared on Herman at Home.

What is Thai Tea Pumpkin Pie?

Thai Tea Pumpkin Pie is a fusion dessert that combines the traditional flavors of pumpkin pie with the sweet and slightly spiced flavors of Thai tea. Thai tea, a popular drink in Southeast Asia, is made from black tea leaves infused with spices like star anise and tamarind. Infusing the cream with Thai tea gives this pie a unique and aromatic flavor profile, elevating it from the usual fall dessert fare.

Why You’ll Love This Recipe

• Unique flavor profile: The Thai tea infusion brings a sweet, spiced twist to a classic favorite.
• Easy to make: With a simple homemade crust and straightforward filling, this pie is beginner-friendly.
• Creamy and smooth texture: The filling is silky and luscious, with just the right balance of spices and sweetness.
• Versatile: Perfect for Thanksgiving, a dinner party, or any time you want to impress with a unique dessert.
• Aromatic and indulgent: The fragrance of Thai tea combined with pumpkin spices fills your kitchen with cozy vibes.

Ingredients

• All-Purpose Flour: The base of a tender, flaky crust.
• Salt: Enhances the flavors in the crust and filling.
• Unsalted Butter: Adds richness and creates a buttery, melt-in-your-mouth crust.
• Ice Water: Helps bind the dough while keeping it cool for a flaky texture.
• Heavy Cream: Provides richness and creaminess to the filling and infuses beautifully with Thai tea.
• Thai Tea Leaves: The star of the show, these fragrant leaves give the pie its unique flavor and light orange hue.
• Pumpkin Puree: The foundation of the filling, it adds natural sweetness and a creamy texture.
• Brown Sugar: Adds deep, caramel-like sweetness to the filling.
• Ground Cinnamon, Ginger, Cloves, Nutmeg: Classic pumpkin pie spices that bring warmth and depth.
• Eggs: Help set the filling and give it structure.
• Vanilla Extract: Enhances the overall flavor with its sweet, floral notes.

How to Make Thai Tea Pumpkin Pie

Prepare the Crust:

1. In a bowl, combine flour, salt, and chilled butter. Toss and rub butter into the flour until it resembles coarse crumbs with pea-sized bits of butter.
2. Drizzle in ice water, 1 tablespoon at a time, until the dough holds together. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
3. Roll out the dough on a floured surface to fit your pie pan. Transfer to the pan, trim, and crimp the edges as desired. Chill the formed crust for 2 hours.
4. Preheat oven to 375°F. Prick the crust with a fork, line with parchment, fill with pie weights, and bake for 15-20 minutes.

Prepare the Filling:

1. Heat heavy cream over medium heat until just simmering. Add Thai tea leaves, remove from heat, and steep for 10 minutes. Strain to remove tea leaves and cool slightly.
2. In a bowl, whisk together pumpkin puree, brown sugar, spices, and salt. Stir in the Thai tea-infused cream, eggs, and vanilla until smooth.

Assemble and Bake:

1. Preheat oven to 350°F. Pour the filling into the prepared crust.
2. Bake for 50-60 minutes, or until the center is just set.
3. Cool the pie for 30 minutes, then refrigerate for at least 2 hours before serving.

Storage

Store the pie in the refrigerator for up to 3 days. Serve chilled or at room temperature.

Tips

Chill the crust thoroughly: A cold crust ensures maximum flakiness, so don’t skip the chilling steps.
Don’t overbake: The center should still have a slight jiggle when you take the pie out of the oven. It will continue to set as it cools.
Use loose tea leaves or tea bags: Loose leaves give stronger flavor, but tea bags make cleanup easier. Choose based on your preference.

Thai Tea Pumpkin Pie

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Serves: 4-6 Prep Time: 2 Hours 30 Mins Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

Pie Crust

• 1 1/4 cups all-purpose flour (for a single crust)
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, chilled and cut into small cubes
• 3-4 tablespoons ice water

Pumpkin Pie Filling

• 1 cup heavy cream
• 1/4 cup loose Thai tea leaves
• 1 15-ounce can pumpkin puree
• 3/4 cup brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 3 large eggs
• 1 tsp vanilla extract

Instructions

For Pie Crust:

1. In a bowl, add flour, salt, and chilled butter cubes to the flour mixture. Gently toss with your fingers and rub butter cubes into the flour until you get coarse crumbs with some pea-sized pieces. Do not overmix as you want the small chunks of butter.
2. Drizzle in 3 tablespoons of ice water into the mixture. If it's too dry, add an additional tablespoon of ice water, a little at a time, until the dough holds together when pressed.
3. Remove dough from the bowl and form into a ball, then flatten it into a disc. Wrap it in plastic wrap and refrigerate for at least 30 minutes (or up to 2 days) to chill.
4. On a lightly floured surface, roll the dough out to fit your pie pan, fold the dough a few times, then roll out again until about 1/8-inch thick. Carefully transfer it to the pie pan, trimming and crimping the edges as desired. Chill the formed crust in the pan for 2 hours before baking.
5. Preheat oven to 375F. Prick the bottom of the crust a few times with a fork, line the crust with parchment paper, and fill it with pie weights or dried beans and bake for 15-20 minutes.

For Filling:

1. Heat the heavy cream over medium heat until it’s just about to simmer. Add in the loose Thai tea leaves (or add loose leaves into a tea bag for easier removal later), remove from heat, and let steep for 10 minutes. Strain the tea to remove the leaves or bags. Set aside to cool slightly.
2. In a large bowl, whisk together the pumpkin puree, brown sugar, cinnamon, ginger, cloves, nutmeg, and salt. Add the Thai tea infused heavy cream, eggs, and vanilla extract. Mix until smooth and fully combined.
3. Preheat oven to 350F. Pour the filling into the prepared crust. Bake for 50-60 minutes, or until the center is just set. Remove from the oven and let cool for 30 mins. Refrigerate for at least 2 hours (or overnight) to fully set.
4. Serve with heavy whipped cream or scoop of ice cream and enjoy!

The post Thai Tea Pumpkin Pie first appeared on Herman at Home.

What if I caramelized the banana into a sticky rice dessert, similar to mango sticky rice, but reduced the sweetness and omitted the leaf? That would be a cool way to enjoy bananas. I love mangoes, but they are only available in the summer in the US, making it a seasonal treat. Bananas, on the other hand, are available year-round and would be a great option to satisfy my sweet tooth throughout the year.

What is Coconut Sticky Rice?

Coconut sticky rice, also known as “khao niao mamuang” in Thai cuisine, is a traditional Southeast Asian dessert made from glutinous rice, coconut milk, sugar, and salt. The rice is soaked, steamed, and then mixed with a sweetened coconut milk mixture. Often served with ripe mango slices, this dessert is known for its creamy texture and balanced sweetness. Variations can include toppings like sesame seeds or mung beans and flavors like pandan.

Why you’ll love this recipe

I love caramelized banana sticky rice because it combines the smooth, sweet flavor of caramelized bananas with the creamy, chewy texture of sticky rice. Caramelizing the bananas adds a delicious depth of flavor that pairs perfectly with the rice. Plus, you can adjust the sweetness to your liking. I recommend using bananas that aren’t too ripe, so they hold their shape and add just the right amount of sweetness. It’s a unique and satisfying dessert that’s comforting and indulgent, and since bananas are available year-round, you can enjoy it anytime!

Ingredients

• Glutinous Rice – Also known as “sweet rice”, this type of rice becomes sticky when cooked, providing the essential chewy texture that pairs well with the smooth caramelized bananas.
• Unsweetened Coconut Milk – Adds a creamy, rich flavor to the rice, complementing the sweetness of the bananas and caramel.
• Sugar – Sweetens the coconut milk and rice. Sometimes I use a sugar alternative like monkfruit sugar as a healthier option to reduce the calorie content without sacrificing sweetness.
• Salt – Enhances the overall flavor by balancing the sweetness and adding a slight savory note.
• Banana – Provides a natural sweetness and smooth texture. Using a not-too-ripe banana ensures it holds its shape during caramelization.
• Butter – Adds richness and helps caramelize the bananas, giving them a smooth and buttery finish.
• Cornstarch – Thickens the coconut milk mixture, creating a creamy sauce that coats the rice and bananas. Make sure to mix it with a a bit of water to create a slurry first before thickening the coconut milk.
• Sesame Seeds – Adds a nutty flavor and slight crunch, providing a contrast to the creamy and sticky textures.
• Brown Sugar – Used for caramelizing the bananas, it adds a deeper, more complex sweetness and color to the dish.

How to Make Caramelized Banana Sticky Rice

Instructions:

1. Rinse the rice thoroughly in cold water until the water runs clear. Soak the rice for 4 hours, or for the best results, soak overnight in the refrigerator.
2. After soaking, cook the rice in a rice cooker according to the manufacturer’s instructions.
3. While the rice is cooking, in a small saucepan, bring 1 cup of coconut milk to a boil with 1/4 cup of sugar and the salt, stirring until the sugar dissolves completely. Remove from heat and keep the mixture warm.
4. Transfer the cooked rice to a bowl and gently fold in the coconut milk mixture. Allow the rice to rest for 30 minutes.
5. In a clean small saucepan, gently simmer the remaining 1/2 cup of coconut milk with the remaining 2 tablespoons of sugar and diluted cornstarch, stirring occasionally, for about 3 minutes. Transfer the sauce to a small bowl and allow it to cool.
6. Cut the banana in half lengthwise.
7. In a clean small saucepan, melt the butter over medium heat. Add the brown sugar and stir until the sugar has melted into the butter and everything is simmering, about 5 minutes.
8. Add the banana halves to the saucepan, mixing gently. Bring the mixture back to a simmer and cook until the bananas are golden brown and caramelized, about 5-10 minutes.
9. To serve, plate the sticky rice, top it with the caramelized bananas, and drizzle the remaining coconut sauce over the rice. Sprinkle with the toasted sesame seeds.

Storage

Store in a airtight container in the fridge for 2-3 days. Reheat in the microwave until the rice is warm and sticky.

Caramelized Banana Sticky Rice

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Serves: 2 Prep Time: 20 Mins Cooking Time: 35 Mins 35 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

1 1/2 cups glutinous rice

1 1/2 cups unsweetened coconut milk

1/4 cup plus 2 tablespoons sugar (For a healthier option, use monkfruit sugar)

1/4 tsp salt

1 banana (cut in half)

1 tbsp butter

1/2 tbsp cornstarch, diluted with 4 tablespoons water

1 tbsp sesame seeds, lightly toasted

Instructions

1. Rinse the rice thoroughly in cold water until the water runs clear. Soak the rice for 4 hours, or for the best results, soak overnight in the refrigerator.
2. After soaking, cook the rice in a rice cooker according to the manufacturer's instructions.
3. While the rice is cooking, in a small saucepan, bring 1 cup of coconut milk to a boil with 1/4 cup of sugar and the salt, stirring until the sugar dissolves completely. Remove from heat and keep the mixture warm.
4. Transfer the cooked rice to a bowl and gently fold in the coconut milk mixture. Allow the rice to rest for 30 minutes.
5. In a clean small saucepan, gently simmer the remaining 1/2 cup of coconut milk with the remaining 2 tablespoons of sugar and diluted cornstarch, stirring occasionally, for about 3 minutes. Transfer the sauce to a small bowl and allow it to cool.
6. Cut the banana in half lengthwise.
7. In a clean small saucepan, melt the butter over medium heat. Add the brown sugar and stir until the sugar has melted into the butter and everything is simmering, about 5 minutes.
8. Add the banana halves to the saucepan, mixing gently. Bring the mixture back to a simmer and cook until the bananas are golden brown and caramelized, about 5-10 minutes.
9. To serve, plate the sticky rice, top it with the caramelized bananas, and drizzle the remaining coconut sauce over the rice. Sprinkle with the toasted sesame seeds.

The post Caramelized Banana Sticky Rice (Twist on a Classic) first appeared on Herman at Home.

What is an Onigiri?

Onigiri is a Japanese food made of rice, shaped into a triangle, ball, or cylinder, and often wrapped in seaweed (nori). It usually has a filling inside, like pickled plum (umeboshi), salmon, or tuna with mayonnaise. It’s a popular and convenient snack or meal in Japan. This versions uses classic Mango Sticky Rice and shapes them into a triangle for a fun twist!

Why you’ll love this recipe

Mango sticky rice is a traditional Thai dessert that gets leveled up when you shape it into a rice ball (onigiri). The proportion of mango to sticky rice is absolute perfection. Plus, these can be easily shared with others!

Ingredients

• Glutinous Rice: Also known as sticky or sweet rice, it’s the primary ingredient that gives the dish its distinctive texture. When cooked, glutinous rice becomes sticky and slightly chewy, providing a nice contrast to the smoothness of the mango and coconut milk.
• Unsweetened Coconut Milk: Coconut milk adds creaminess and richness to the dish. It’s also essential for infusing the rice with a delightful coconut flavor, complementing the sweetness of the mango. Make sure to use the full-fat version for that extra creaminess.
• Sugar: Sugar is necessary to sweeten both the rice and the coconut milk mixture. It balances the natural tartness of the mango and enhances the overall sweetness of the dessert.
• Salt: Even though it might seem counterintuitive in a sweet dish, salt plays a vital role in balancing flavors. A pinch of salt can enhance the sweetness of the dessert while also highlighting the coconut and mango flavors.
• Toasted Sesame Seeds: While not traditionally included in all mango sticky rice recipes, toasted sesame seeds add a nutty flavor and a delightful crunch to the dish.
• Mango: The star of the dish, ripe mango adds natural sweetness, vibrant color, and a refreshing tropical flavor. Its juicy and slightly tangy taste pairs perfectly with the creamy coconut.

How to Make Mango Sticky Rice Onigiri

1. Rinse the rice thoroughly in cold water until it’s clear. Then, soak the rice in cold water, ensuring it’s completely submerged, and let it soak overnight, for a minimum of 10 hours.
2. Once soaked, drain the rice thoroughly using a sieve. Line a bamboo steamer with parchment paper and spread evenly on it. Fill a pot with water, ensuring there’s at least a 2-inch gap between the water and the bottom of the steamer when placed on top.
3. While the rice is cooking, in a small saucepan, bring 1 cup of coconut milk to a boil with ⅓ cup of sugar and a pinch of salt, stirring until the sugar dissolves completely. Remove from heat and keep the mixture warm.
4. Transfer the cooked rice to a bowl and gently fold in the coconut-milk mixture. Cover the bowl and allow the rice to rest for 30 minutes, or until it absorbs the coconut milk. This can be prepared in advance, up to 2 hours ahead, and kept covered at room temperature.
5. While the rice is resting, in a clean small saucepan, gently simmer the remaining ⅓ cup of coconut milk with the remaining 2 tablespoons of sugar, stirring occasionally, for about 1 minute. Transfer the sauce to a small bowl and refrigerate until it cools and thickens slightly.
6. Cut the mango into shapes suitable for both the large and small onigiri molds.
7. Assemble the mango sticky rice onigiri by placing a slice of mango into the mold, covering it with sticky rice, and adding another mango slice on top, allowing it to protrude slightly from the mold. Carefully press down and remove the mold.
8. Arrange the mango sticky rice onigiri on a plate and serve alongside the chilled coconut sauce.

Storage

I recommend eating this as fresh as possible and within the same day.

Mango Sticky Rice Onigiri (Rice Ball)

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Serves: 2 Prep Time: 10 Hours 30 Mins Cooking Time: 40 mins 40 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 4.9/5

( 8 voted )

Ingredients

1 1/2 cups glutinous rice

1 1/2 cups unsweetened coconut milk

1/4 cup plus 2 tablespoons sugar

1/4 teaspoon salt

1 tablespoon sesame seeds, toasted lightly

2 large mango, peeled, pitted, and cut into thin slices to fit a onigiri mold (if you don't have a mold, cut thin slices into small triangle)

Instructions

1. Rinse the rice thoroughly in cold water until it's clear. Then, soak the rice in cold water, ensuring it's completely submerged, and let it soak overnight, for a minimum of 10 hours.
2. Once soaked, drain the rice thoroughly using a sieve. Line a bamboo steamer with parchment paper and spread the rice evenly on it. Fill a pot with water, ensuring there's at least a 2-inch gap between the water and the bottom of the steamer when placed on top. Stream for 40-45 mins.
3. While the rice is cooking, in a small saucepan, bring 1 cup of coconut milk to a boil with ⅓ cup of sugar and a pinch of salt, stirring until the sugar dissolves completely. Remove from heat and keep the mixture warm.
4. Transfer the cooked rice to a bowl and gently fold in the coconut-milk mixture. Cover the bowl and allow the rice to rest for 30 minutes, or until it absorbs the coconut milk. This can be prepared in advance, up to 2 hours ahead, and kept covered at room temperature.
5. While the rice is resting, in a clean small saucepan, gently simmer the remaining ⅓ cup of coconut milk with the remaining 2 tablespoons of sugar, stirring occasionally, for about 1 minute. Transfer the sauce to a small bowl and refrigerate until it cools and thickens slightly.
6. Cut the mango into shapes suitable for both the large and small onigiri molds.
7. Assemble the mango sticky rice onigiri by placing a slice of mango into the mold, covering it with sticky rice, and adding another mango slice on top, allowing it to protrude slightly from the mold. Carefully press down and remove the mold.
8. Arrange the mango sticky rice onigiri on a plate and serve alongside the chilled coconut sauce.

The post Mango Sticky Rice Onigiri (Fun Twist!) first appeared on Herman at Home.

Why you’ll love this recipe

I absolutely adore black sesame mochi balls because they’re like little bites of heaven! If you’re craving a sweet treat or just looking to indulge in something utterly delicious, black sesame mochi balls are guaranteed to hit the spot every single time. I love this version because air fried mochi balls gives you the right texture without all that oil. Trust me, once you try them, you’ll be hooked!

Ingredients

• Black sesame seeds – This ingredient is earthy, nutty and is used in a lot of Asian desserts! Use ground black sesame seeds or grind them yourself to get a paste for the filling
• Honey – Mixed with the black sesame seeds to create a paste and add a touch of sweetness
• Vegetable Oil – Helps to create a smoother texture for the paste. Adjust the amount here so the paste is not too runny or dry.
• Glutinous Rice Flour – The key ingredient for the chewy, bouncy exterior mochi
• Sugar – Mixed with the glutinous rice flour to add a touch of sweetness
• Water – Added to the glutinous rice flour to turn it into dough.
• White sesame seeds – Used to coat the mochi balls for more nutty flavors. You can use untoasted as it will get toasted in the air fryer while cooking
• Vegetable oil – A little bit is used to coat the mochi balls when air frying.

How to Make Air Fryer Black Sesame Mochi Balls

1. Prepare the Dough

In a large mixing bowl, combine 3/4 cup glutinous rice flour and sugar. Add boiling water and mix until fully combined. Let the mixture rest for 5 minutes to cool slightly. Knead in the remaining glutinous rice flour, 1/4 cup lukewarm water, and 1 tsp vegetable oil until smooth. Add additional water, 1 Tbsp at a time, if needed. Cover the dough and let it rest for 30 minutes.

2. Make the Filling

In a food processor, pulse the black sesame for a few minutes until broken down and fine. Scrape down the sides to ensure all seeds are processed evenly. Add honey and pulse for another min. Then add vegetable oil and pulse until the paste is thickened and smooth. You may need to adjust the amount to ensure the paste is thicken but not too runny or too dry. Divide the paste into 8 portions, rolling each into a small ball.

3. Assemble the Mochi

Divide the dough into 8 equal portions and roll each into a ball. Flatten each ball, place a sesame paste ball in the center, seal the edges, and roll it back into a ball shape.

4. Prepare the Mochi Balls

Brush each mochi ball lightly with vegetable oil and roll in sesame seeds to coat.

5. Cook the Mochi Balls

Preheat the air fryer to 200°F (93°C). Place the mochi balls in the air fryer basket without overcrowding (cook in batches if necessary). Cook for 12-14 minutes, flipping halfway through. Increase the air fryer temperature to 350°F (177°C) and cook for an additional 3-5 minutes until golden brown.

Storage

I recommend eating this as fresh as possible. However, you can make sesame balls ahead of time then freeze them before cooking. Follow cooking directions and cook directly from frozen.

Air Fryer Black Sesame Mochi Balls

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Serves: 3-4 Prep Time: 30 Mins Cooking Time: 15 Mins 15 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 4.3/5

( 28 voted )

Ingredients

Black Sesame

3/4 cup black sesame seeds

5-6 Tbsp honey

1-2 Tbsp vegetable oil (for smoother texture)

Mochi

3/4 cup and 1/2 cup glutinous rice flour

1/4 cup granulated sugar

1/4 cup boiling water

1/4 cup lukewarm water

1/3 cup white sesame seeds

Vegetable oil

Instructions

1. In large mixing bowl, combine 3/4 cup glutinous rice flour and sugar. Mix together with boiling water until combined. Allow to rest for 5 mins until slightly cooled down. Knead in remaining glutinous rice flour, 1/4 cup lukewarm water, and 1 tsp of vegetable oil. Add additional 1 Tbsp water, one at a time, to form a smooth dough. Cover and rest for 30 mins.
2. In a food processor, pulse the black sesame for a few minutes until broken down and fine. Scrape down the sides to ensure all seeds are processed evenly. Add honey and pulse for another min. Then add vegetable oil and pulse until the paste is thickened and smooth. You may need to adjust the amount to ensure the paste is thicken but not too runny or too dry. Divide the paste into 8 portions, rolling each into a small ball.
3. Divide the dough into 8 even portions and roll each portion into round ball. Flatten the dough ball and add black sesame paste in the middle then seal the edges and roll the dough into a ball.
4. Brush some vegetable oil to mochi ball then roll them into sesame seeds to allow it to stick.
5. Preheat air fryer to 200F. Add sesame balls but do not overcrowd and cook in batches if needed. Cook for 12-14 mins and flip halfway. Turn up air fryer to 350F and cook for another 3-5 mins until golden brown. Serve warm and eat immediately.

The post Air Fryer Black Sesame Mochi Balls – You Will Love These! first appeared on Herman at Home.

Taro is another ingredient I’m totally smitten with. There’s just something about its sweet, root flavor that I can’t get enough of. I’ve had a blast experimenting with it in various recipes over the years, and let me tell you, it never disappoints. So if you’re into the whole mochi and taro vibe, be sure to check it out!

If you are interested in other fillings, I have another recipe featuring black sesame paste that you’ve gotta try (recipe on another post).

Why you’ll love this recipe

I absolutely adore Mochi Taro Balls because they’re like little bites of heaven! Imagine this: a soft, squishy, and chewy mochi exterior that melts in your mouth, giving way to a luscious center of creamy taro paste. The earthy sweetness of the taro, paired with the subtle hint of coconut, creates a flavor explosion that’s downright irresistible. And let’s not forget about the satisfying chewiness of the mochi – it’s like a delightful little hug for your taste buds with every bite. Whether you’re craving a sweet treat or just looking to indulge in something utterly delicious, Mochi Taro Balls are guaranteed to hit the spot every single time. Trust me, once you try them, you’ll be hooked!

Ingredients

For the Taro Paste:

• Taro root – Brings a unique earthy sweetness to the filling, adding depth of flavor.
• Coconut milk – Provides richness and creaminess, enhancing the overall texture of the taro paste.
• Sugar – Balances the natural earthiness of the taro root and coconut milk, ensuring a perfectly sweetened filling that harmonizes with the other components of the mochi balls.

For the Mochi:

• Glutinous rice flour– The main ingredient in mochi, giving it its signature chewy texture.
• Granulated sugar – Sweetens the mochi dough, creating a balanced sweetness that complements the taro paste filling.
• Boiling water – A little bit is used to dissolve the sugar and bind the dough together.
• Lukewarm water – Helps to knead the dough into a smooth and elastic consistency, ensuring the mochi is soft and pliable.
• White sesame seeds – Adds a nutty flavor and subtle crunch to the mochi dough, enhancing its overall texture and flavor.
• Vegetable oil – Used for greasing hands and surfaces to prevent sticking during the shaping process.

How to Make Air Fry Taro Mochi Balls

1. Make taro paste by steaming taro wedges in a steamer for 30 mins until fork tender. Mash taro with fork or masher until smooth. Add mashed taro to a pan and add coconut milk and sugar. Cook on medium low heat and stir until coconut milk and sugar are completely incorporated and thickened into a paste, about 5-10 mins. Chill to room temperature before using.
2.  In large mixing bowl, combine 3/4 cup glutinous rice flour and sugar. Mix together with boiling water until combined. Allow to rest for 5 mins until slightly cooled down. Knead in remaining glutinous rice flour and add additional 1 Tbsp water, one at a time, to form a smooth dough. Cover and rest for 10 mins.
3.  Divide the dough into 8 even portions and roll each portion into round ball. Flatten the dough ball and add taro paste in the middle then seal the edges and roll the dough into a ball.
4.  Quickly dip the mochi ball in water then roll the ball into a layer of sesame seeds to coat evenly.
5.  Preheat air fryer to 200F. Add sesame balls but do not overcrowd and cook in batches if needed. Cook for 12-14 mins and flip halfway. Turn up air fryer to 350F and cook for another 5-6 mins until golden brown. Serve warm and eat immediately.

Storage

Eat these fresh out of the air fryer! However, you can also make the sesame balls ahead of time, keep it in the fridge or freezer, then pop it in the air fryer right before you are ready to eat.

Air Fryer Sesame Taro Mochi Balls

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Serves: 2-3 Prep Time: 45 Mins Cooking Time: 20 Mins 20 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 5 voted )

Ingredients

Taro Paste

3/4 pound taro root, peeled and cut in 1 inch chunks

1/2 cup coconut milk

1/3 cup + 1 Tbsp sugar

 

Mochi

3/4 cup and 1/2 cup glutinous rice flour

1/4 cup granulated sugar

1/4 cup boiling water

1/4 cup lukewarm water

1/3 cup white sesame seeds

Vegetable oil

 

 

Instructions

1.  Make taro paste by steaming taro wedges in a steamer for 30 mins until fork tender. Mash taro with fork or masher until smooth. Add mashed taro to a pan and add coconut milk and sugar. Cook on medium low heat and stir until coconut milk and sugar are completely incorporated and thickened into a paste, about 5-10 mins. Chill to room temperature before using.
2.  In large mixing bowl, combine 3/4 cup glutinous rice flour and sugar. Mix together with boiling water until combined. Allow to rest for 5 mins until slightly cooled down. Knead in remaining glutinous rice flour and add additional 1 Tbsp water, one at a time, to form a smooth dough. Cover and rest for 10 mins.
3. Divide the dough into 8 even portions and roll each portion into round ball. Flatten the dough ball and add taro paste in the middle then seal the edges and roll the dough into a ball.
4. Quickly dip the mochi ball in water then roll the ball into a layer of sesame seeds to coat evenly.
5. Preheat air fryer to 200F. Add sesame balls but do not overcrowd and cook in batches if needed. Cook for 12-14 mins and flip halfway. Turn up air fryer to 350F and cook for another 5-6 mins until golden brown. Serve warm and eat immediately.

The post Air Fryer Taro Mochi Balls first appeared on Herman at Home.

What is Sago?

Sago (or tapioca pearls) is a gluten-free, grain-free starch that can be used in baking, mixed with water, or added to desserts. They are very popular in Asian desserts and add a slight chewy texture that is very addicting!

What is Butterfly Pea Flower?

Butterfly pea is flowering pea plant known for its blue flowers that create a color-changing effect when steeped or infused into drinks. It is often used in cocktails and herbal tea blends for a beautiful blue color but it doesn’t have much flavor. However, this flower is rich in antioxidants and linked to several health benefits, including blood sugar control, weight loss, and skin and hair health.

Why you’ll love this recipe

This is a beautiful and tasty dessert that can be enjoyed for any occasion. It is versatile because you can add root vegetables as a topping (e.g. taro, sweet potato, etc.) and eat it hot or cold. Adding the butterfly pea flower also adds more health benefits to it even though this is a dessert!

Ingredients:

• Sago (tapioca pearls) – tiny chewy pearls that adds a lot of texture and thickens the dessert
• Coconut milk – Make sure to use the full-fat version for this! I also prefer coconut milk brands found in Asian grocery stores like Chaokoh
• Sugar – Use granulated white sugar for this recipe. I’ve also used zero-calorie sugar alternatives (e.g. Monkfruit sugar) to make this a bit healthier!
• Butterfly pea flowers – This is the main ingredient that gives the dessert the beautiful blue hue. There isn’t much flavor from it but is full of antioxidants and other health benefits
• Taro or sweet potato – Optionally add cooked root vegetables to make this dessert heartier

How to make Butterfly Pea Coconut Sago:

1. In a medium pot, bring water to boil and add sago. Reduce heat to medium-low and simmer with lid off for 10 mins. Turn off heat, then put lid on and cover for 5 mins. Drain sago and rinse with cold water for 1-2 mins until cooled down. Set aside.
2. In a medium pot over medium heat, add coconut milk, water, sugar, and butterfly pea flowers and bring to a low boil. Simmer for 6-8 mins until sugar is dissolved and coconut milk has a beautiful blue color. Turn off heat and discard butterfly pea flowers.
3. Add cooked sago and stir until sago is loosened, about 1-2 mins.
4. Serve dessert in a bowl and top with optional cooked root vegetables.

Tips:

1. Follow instructions in my recipe to ensure sago is cooked through without overcooking. When overcooked, the sago becomes mushy and undesirable.
2. I typically like to add cooked cubed taro or sweet potato (frozen packages are great for this) as a topping! There are recipes that include cooking the taro in the dessert to infuse the vegetable but I kept this recipe simpler and more flexible.
3. Enjoy this dessert hot or cold!

Storage:

Store in an airtight container in the fridge for up to 3 days.

Butterfly Pea Coconut Sago

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Serves: 4 Prep Time: 10 Mins Cooking Time: 20 Mins 20 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

1/2 cup sago (tapioca pearls)

1 3/4 cups (1 can) full-fat coconut milk

2 cups water

1/2 cup granulated sugar

23-25 butterfly pea flowers (available at Selefina.com)

1/2 small taro or sweet potato, cooked and cubed (optional)

Instructions

1. In a medium pot, bring water to boil and add sago. Reduce heat to medium-low and simmer with lid off for 10 mins. Turn off heat, then put lid on and cover for 5 mins. Drain sago and rinse with cold water for 1-2 mins until cooled down. Set aside.

2. In a medium pot over medium heat, add coconut milk, water, sugar, and butterfly pea flowers and bring to a low boil. Simmer for 6-8 mins until sugar is dissolved and coconut milk has a beautiful blue color. Turn off heat and discard butterfly pea flowers.

3. Add cooked sago and stir until sago is loosened, about 1-2 mins.

4. Serve dessert in a bowl and top with optional cooked root vegetables.

The post Butterfly Pea Coconut Sago first appeared on Herman at Home.