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: 4.4/5

( 23 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 Mochi?

Mochi is a Japanese rice cake made from a sweet glutinous rice that is steamed, formed into a smooth rice dough and then molded into different shapes. When you add sweet glutinous rice flour to these pancakes, you get that same chewy texture that is irresistible.

Why you’ll love this recipe:

What sets this recipe apart is the mochi and the matcha powder. You get a beautiful green tea flavor in a chewy, bouncy pancake texture that will have you asking for seconds!

Ingredients:

Mochi Pancakes

• All-purpose flour – Gives structure to the pancakes, ensuring they hold together well while still allowing for a light, fluffy interior.
• Glutinous rice flour – Enhances the chewiness provided by the mochi flour, contributing to that signature mochi texture throughout the pancake. My favorite brand to use is Blue Star Mochiko Sweet Rice Flour.
• Baking powder – Acts as a leavening agent to help these pancakes rise.
• Salt – Balances the sweetness of the pancakes and also reacts to the baking powder to help the pancakes rise.
• Matcha powder – Gives the pancakes a vibrant green color and distinct earthy flavor.
• Egg – Binds all the ingredients together.
• Milk (or any alternative milk to be dairy free) – Adds moisture to the batter and ensures the pancakes are tender and fluffy.
• Coconut oil, melted – A bit of fat here helps to achieve a delicate texture.
• Sugar – This elevates the flavor of the mochi and matcha.
• Vanilla extract – Additional vanilla flavor to balance all the other flavors.

Matcha Whipped Cream

• Heavy whipping cream – Key component of the whipped cream. You’ll need a hand mixer to whip the heavy cream.
• Sugar – Adds some sweetness to the cream.
• Matcha powder – Can’t forget the beautiful green matcha flavor in this whipped cream!

How to make Matcha Mochi Pancakes:

1. In a bowl, mix both flours, baking powder, and salt together in a bowl. Sift matcha powder into the dry ingredients to ensure matcha powder doesn’t clump.
2. In a separate bowl, add egg, milk, coconut oil, sugar and vanilla extract together. Add wet ingredients to dry ingredients and mix well.
3. In a small greased pan over medium heat, add 1/3 cup of the batter and brown for about 3-4 minutes. Flip the pancake and brown on other side for 3-4 minutes. Repeat until all batter is done.
4. To make whipping cream, add heavy whipping cream and sugar to a bowl. Then, sift the matcha powder into the mixture (to prevent clumping). Mix with a hand-blender or stand mixer until you get stiff peaks and the whipping cream holds its shape. – Cover with plastic wrap then refrigerate until ready to use
5. Stack pancakes, add matcha whipping cream, top with sliced almonds, and drizzle maple syrup. Serve and enjoy!

Tips:

Matcha Mochi Pancakes can be adjusted to suit individual preferences. You can drizzle honey or maple syrup and top the pancakes with the matcha whipped cream, fresh berries, or sliced almonds – the possibilities for customization are endless!

Matcha Mochi Pancakes

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Serves: 3-4 Prep Time: 30 Mins Cooking Time: 20 Mins 20 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 9 voted )

Ingredients

Mochi Pancakes

1/2 cup all-purpose flour

1/2 cup glutinous rice flour

2 tsp baking powder

1/4 tsp salt

1 tsp matcha powder

1 egg

3/4 cup milk (or any altnerative milk to be dairy free)

2 Tbsp coconut oil, melted

2 Tbsp sugar

1 tsp vanilla extract

Matcha Whipped Cream

1 cup heavy whipping cream

2 Tbsp sugar

2 tsp matcha powder

Instructions

1. In a bowl, mix both flours, baking powder, and salt together in a bowl. Sift matcha powder into the dry ingredients to ensure matcha powder doesn't clump.

2. In a separate bowl, add egg, milk, coconut oil, sugar and vanilla extract together. Add wet ingredients to dry ingredients and mix well.

3. In a small greased pan over medium heat, add 1/3 cup of the batter and brown for about 3-4 minutes. Flip the pancake and brown on other side for 3-4 minutes. Repeat until all batter is done.

4. To make whipping cream, add heavy whipping cream and sugar to a bowl. Then, sift the matcha powder into the mixture (to prevent clumping). Mix with a hand-blender or stand mixer until you get stiff peaks and the whipping cream holds its shape. Cover with plastic wrap then refridgerate until ready to use

5. Stack pancakes, add matcha whipping cream, top with sliced almonds, and drizzle maple syrup. Serve and enjoy!

The post Matcha Mochi Pancakes first appeared on Herman at Home.