Delightful Hakka-Style Mochi Recipe

Webb Henrietta | Food Researcher

Exploring Hakka Cuisine

The Hakka people, a Chinese minority group spread throughout mainland China and Taiwan, contribute to one-fifth of the population. This recipe presents an adaptation of Hakka-style mochi by chef Vivian Ku, known for her innovative interpretations of Taiwanese homestyle cooking.

Frequently Asked Questions

What Makes Hakka Mochi Special?
Hakka-style mochi originating in Taiwan is a simple yet delectable treat where a soft mochi piece is adorned with sweet, flavored powders.

Understanding Black Sesame Seeds
These seeds, integral to Chinese cuisine, impart mild, earthy, and slightly bitter flavors that complement both savory and sweet dishes.

Taste of Black Sesame Mochi
Hakka mochi offers a lightly sweet experience with the delicate mochi acting as a subtle base for the dominant flavors of peanut and sesame powders.

Useful Tips

For convenience, peanut butter powder can be used as a quick substitute. When working with the mochi dough, keep hands wet to prevent sticking. These mochi balls are best enjoyed fresh and warm.

Preparation and Storage

Plain mochi balls can be formed in advance and refrigerated. To serve, rewarm and coat with black sesame or peanut powder for a delightful indulgence.

Ingredients

• Mochi
• Black sesame powder
• Peanut powder

Directions

1. Prepare the mochi by steaming a mixture of glutinous rice flour, cornstarch, sugar, and water until cooked.
2. Create black sesame powder by toasting sesame seeds and blending with flour and sugar. Do the same for peanut powder.
3. Form warm mochi dough into balls, coat with powders, and serve warm or at room temperature.

Originally published in Food & Wine magazine, March 2024