The Hakka people, a minority group in China, are widely dispersed across the Chinese mainland and Taiwan, constituting a significant portion of the population. This particular recipe for Hakka-style mochi, which has been adapted by cookbook author Cathy Erway, originates from Vivian Ku, the talented chef behind Joy and Pine & Crane in Los Angeles. Ku, renowned for her skill in reimagining traditional Taiwanese home cooking and street food, presents a delightful twist with these uncomplicated mochi balls coated in peanut powder and black sesame powder.
Common Queries
What Defines Hakka Mochi?
Hakka-style mochi, a beloved confection in Taiwan, is characterized by a simple piece of mochi coated with a sweet, flavored powder while still warm and soft. The base of Hakka mochi comprises glutinous rice flour, cornstarch, sugar, and water. Glutinous rice flour, also known as sweet rice flour, crafted from short-grain rice, can be easily procured from Asian supermarkets or online platforms.
Unveiling Black Sesame Seeds
Black sesame seeds, akin to their white counterparts, are sourced from the Sesamum indicum plant with origins in Africa, signifying one of the oldest cultivated crops for human consumption. A staple in Chinese culinary practices, notably in Guangdong, these seeds boast a subtle blend of earthy and slightly bitter notes that complement both savory dishes like soups and rice as well as sweet delicacies such as dessert fillings.
For optimal storage, preserve black sesame seeds in a cool, dry spot within an airtight container, ensuring a shelf life of approximately three months. To prolong their freshness, consider freezing the seeds and utilizing them within a year.
Flavor Profile of Black Sesame Mochi
Hakka mochi exudes a gentle sweetness, with the delicate mochi dough acting as a neutral backdrop for the nutty peanut powder and earthy sesame powder, which take center stage with their distinct flavors. Post-cooking, the texture is soft and delectably melts in your mouth.
Insights from the Food & Wine Test Kitchen
In cases where grinding peanuts may not be feasible, readily available peanut butter powder serves as a convenient alternative. As you shape the black sesame mochi, the dough might tend to get sticky; thus, employing wet hands can prevent any adherence issues. These bite-sized delights are best enjoyed fresh from the steamer; when warm, they possess a soft and pliable consistency, transitioning to a chewier yet equally delightful texture as they cool.
Preparation in Advance
For advanced preparation, plain mochi balls (sans powder coating) can be shaped up to three days ahead and stored in the refrigerator within a parchment paper-lined container sealed with an airtight lid. To reheat, position the mochi balls on a parchment paper-lined cake pan or pie plate, tightly cover with plastic wrap, and steam over low heat for 10 minutes under a lid. Subsequently, coat the mochi with black sesame or peanut powder immediately.