Pistachio Sesame Glutinous Rice Mochi

Ingredients

• 120 g Milk
• 120 g Coconut milk
• 25 g Sugar
• 120 g Glutinous rice flour (Used for the mochi dough)
• Cornstarch (Quantity not visible in the source)
• 20 g Vegetable oil (Used in the dough; the vessel is also coated with oil before steaming)
• 20 g Cooked glutinous rice flour (Stir-fried and used for coating the finished mochi)
• 20 g Toasted sesame seeds (Stir-fried or toasted; mixed with the pistachios for the filling)
• 100 g Pistachios (Used as the filling)

Steps

1. 1

   Combine the milk, coconut milk, sugar, glutinous rice flour, and cornstarch. Stir until well blended.

2. 2

   Add the vegetable oil and stir it into the mixture.

3. 3

   Grease the inside of a heatproof vessel with oil, then pour in the mochi mixture.

4. 4

   Cover the vessel with microwave-safe plastic wrap.

5. 5

   Steam for 25 minutes, until the mixture sets into a glutinous dough.

6. 6

   Stir-fry the additional glutinous rice flour until cooked. Set it aside for coating the mochi.

7. 7

   Toast or stir-fry the sesame seeds, then combine them with the pistachios to make the filling.

8. 8

   Let the steamed glutinous dough cool until it is comfortable to handle.

9. 9

   Knead the dough for 5 minutes, until smooth and stretchy.

10. 10

    Divide the dough into 8 portions.

11. 11

    Wrap each portion around some of the pistachio-sesame filling, enclosing the filling inside the dough.

12. 12

    Coat the filled mochi with the cooked glutinous rice flour.

Notes

The cornstarch quantity and the exact amount of filling used per mochi were not visible in the source. The source indicates that the finished dough is divided into 8 portions.

Nutrition per serving

• dessert
• snack
• East Asian
• steamed
• mochi
• vegetarian