Black Sesame Mochi (โมจิงาดำ)

1.Toast black sesame seed until fragrant, leave to cool before grinding it into a fine powder.

2.Cook corn starch and butter in a pan until starch is cooked and slightly thickened. Add cream and black sesame powder. Mix and leave to cool, before rolling the filling into small balls.

3.Toast 100 g of glutinous rice flour in the pan until slightly brown and cooked. Reserve this flour for coating the mochi later.

4.Mix the remaining glutinous rice flour, sugar and water in the pan. Keep stirring over the low heat until the mixture is sticky and cooked through.

5.Line a tray with toasted flour that we made, transfer the dough from pan onto a tray. Roll the dough into a sheet and cut into portions.

6.Place a ball of filling in the centre and pinch the mochi over the paste until the filling is completely covered. Repeat until all the mixture is used.