Mochi

Beautiful to look at and grounded in technique, this recipe uses traditional mochi-making methods to create a trio of elegant desserts.

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SOFT, CHEWY, AND DELICATELY SWEET, MOCHI IS MORE THAN JUST a Japanese dessert - it's a cultural figure with centuries of tradition infused in its sticky origins. One of the essential Japanese foods, thanks to its celebratory significance, its origins trace back to Japan's Heian period, when it was reserved for nobility. Traditionally, it's prepared with quite a ceremony, calling upon a huge mortar and pestle to rhythmically pound steamed mochigome (a short-grain glutinous rice). In this iteration, and at most restaurants, rice flour is used rather than rice, making it much more achievable. Our three variations include matcha joined by a white chocolate ganache; one filled with red bean paste traditionally known as daifuku, dusted with freeze-dried strawberry to offset the sweet bean paste; and a sesame praline, in which cream cheese reduces the intensity and bitterness of black sesame. We also use milk instead of water, which lends itself to a softer texture, and the natural sweetness of milk is complementary to this style of mochi. Yielding and bitey, mochi is a must-try.

Step by step

MAKES 18 // PREP 2 HRS // COOK 25 MINS (PLUS CHILLING, FREEZING, SETTING)

1 For matcha-white chocolate filling, stir chocolate and cream in a heatproof bowl set over a saucepan over simmering water until smooth and combined (5 minute).