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Creamy Yoda Matcha White Chocolate Mochi Recipe with Black Sesame Filling Made Easy

creamy Yoda matcha white chocolate mochi - featured image
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A playful and comforting mochi dessert combining chewy matcha white chocolate dough with a smooth, nutty black sesame filling. Quick and easy to make, perfect for unique gatherings or a cozy treat.

Ingredients

Scale
  • 1 cup mochiko (sweet rice flour)
  • 1/3 cup sugar
  • 1 tbsp matcha powder (culinary grade, sifted)
  • 3/4 cup water (room temperature)
  • 1/2 cup white chocolate chips
  • 1 tsp vanilla extract (optional)
  • 1/2 cup black sesame seeds (toasted lightly)
  • 2 tbsp sugar (for filling)
  • 2 tbsp unsalted butter (softened)
  • 1 tbsp honey or maple syrup
  • Cornstarch or potato starch (for dusting and preventing stickiness)

Instructions

  1. Prepare the Black Sesame Filling: Toast black sesame seeds in a dry skillet over medium heat for 3-4 minutes until fragrant, stirring constantly. Let cool slightly, then grind into a coarse paste using a food processor or mortar and pestle. Mix in sugar, softened butter, and honey until smooth and spreadable. Set aside.
  2. Make the Mochi Dough: In a microwave-safe bowl, whisk together mochiko, sugar, and sifted matcha powder. Add water and vanilla extract, stirring until smooth. Stir in white chocolate chips.
  3. Cook the Mochi Dough: Microwave the mixture on high for 1 minute. Remove and stir vigorously. Microwave again for 1 minute, stir, then microwave for a final 30 seconds. The dough should be sticky, slightly translucent, and stretchy.
  4. Cool and Dust Surface: Dust your work surface and hands with cornstarch or potato starch. Transfer the mochi dough onto the surface and let cool for about 5 minutes until warm but manageable.
  5. Shape the Mochi: Pinch off small portions about 1.5 inches (4 cm) in diameter. Flatten each piece into a disc, place about 1 teaspoon of black sesame filling in the center, and carefully fold the edges over to seal. Pinch tightly to close and lightly dust with starch to prevent sticking.
  6. Rest and Serve: Let the mochi rest at room temperature for 10 minutes to set. Best enjoyed fresh but can be refrigerated.

Notes

Sift matcha powder to avoid clumps. Microwave in intervals and stir between bursts for even cooking. Use starch generously to prevent sticking. Toast black sesame seeds carefully to avoid bitterness. Seal filling tightly to prevent oozing. Mochi is best eaten the same day for optimal texture. For dairy-free, substitute butter with coconut oil and white chocolate with vegan alternative. Mochi can be frozen wrapped individually for up to a month.

Nutrition

Keywords: mochi, matcha, white chocolate, black sesame, dessert, Japanese sweets, chewy mochi, gluten-free, dairy-free option

Find it online: https://gleefulfork.com/creamy-yoda-matcha-white-chocolate-mochi-recipe-with-black-sesame-filling-made-easy/