Sakura Yuzu Mochi with Black Sesame Drizzle

Instructions

1. 1

   Prepare the Yuzu Curd: In a medium saucepan, whisk together yuzu juice, egg yolks, and 50g of granulated sugar. Cook over medium-low heat, stirring constantly, until thickened enough to coat the back of a spoon (about 5-7 minutes). Remove from heat and whisk in the cubed butter and salt until fully incorporated. Strain through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing directly onto the surface to prevent a skin from forming, and refrigerate for at least 2 hours.

   ~60 min
2. 2

   Prepare the Mochi Dough: In a large mixing bowl, combine glutinous rice flour and the remaining 100g of granulated sugar. Gradually whisk in the water until smooth. Pour the mixture into a microwave-safe bowl or a heatproof, microwaveable dish. Cover with plastic wrap, leaving a small vent. Microwave on high for 2 minutes. Stir well with a wet spatula, then microwave for another 2 minutes. Stir again and microwave for 1-2 minutes more, or until the dough becomes translucent and sticky. This will take approximately 5-6 minutes in total, depending on your microwave.

   ~10 min
3. 3

   Infuse Sakura: Gently fold the steeped sakura blossoms (strained) into the hot mochi dough. Be careful not to overwork the dough. The essence should subtly permeate the mochi.

   ~2 min
4. 4

   Shape the Mochi: Lightly dust a clean work surface and your hands with cornstarch. Transfer the hot mochi dough onto the surface. Divide the dough into 8 equal portions. Flatten each portion into a disc. Place a spoonful of the chilled yuzu curd in the center of each disc. Carefully gather the edges of the mochi dough to enclose the filling, pinching to seal. Roll into a smooth ball.

   ~15 min
5. 5

   Prepare the Black Sesame Drizzle: In a small non-stick frying pan, combine toasted black sesame seeds, sesame oil, and honey. Cook over low heat, stirring constantly, until fragrant and slightly syrupy (about 2-3 minutes). Alternatively, process toasted black sesame seeds with sesame oil and honey in a small food processor until a drizzly consistency is achieved.

   ~5 min
6. 6

   Assemble and Serve: Place the mochi on a parchment-lined baking sheet. Drizzle generously with the black sesame mixture. Allow to set for a few minutes before serving.

   ~5 min