Black sesame and coconut mochi

Image By Hetty McKinnon, Abstract

Making homemade mochi may seem daunting, but it’s actually quite simple. You just need the confidence to work with a dough that is unfathomably stretchy and sticky. Dust your hands generously with cornflour and work quickly and assertively. And don’t worry if they look a little wonky – they will still taste amazing. Mochi (as they call them in Japan) have experienced a surge in popularity in recent years and are now widely available filled with ice cream, but when I was growing up I knew them as lo mai chi (in Cantonese) – sticky balls filled with either red bean paste or peanuts with coconut. They were, and still are, one of my favourite desserts from the sweets trolley at yum cha…Read More

GET THE WALDEN POST IN YOUR EMAIL!

Get an overview of the latest articles in your email every week on Friday morning. Please leave your email in the box below and press subscribe. A confirmation email will be sent to you. If you don't receive this email shortly, please check your spam folder.

Most Popular

Recent Comments