Umami Bomb Black Sesame and Coconut Mochi Bites with Salted Egg Yolk Crumble

Instructions

1. 1

   Prepare the salted egg yolk crumble: Preheat oven to 300°F (150°C). Lightly grease a small baking sheet. Mash the salted egg yolks with a fork. In a small bowl, combine mashed egg yolks, cornstarch, and butter until a crumbly mixture forms.

   ~5 min
2. 2

   Spread the egg yolk mixture thinly on the prepared baking sheet. Bake for 25-30 minutes, or until dry and crumbly. Let cool completely, then break into small crumbles. Set aside.

   ~30 min
3. 3

   Make the black sesame filling: In a medium saucepan, combine black sesame paste, 50g of granulated sugar, and 120ml of coconut milk. Cook over low heat, stirring constantly, until the mixture thickens to a paste-like consistency. Remove from heat and let cool.

   ~15 min
4. 4

   Prepare the mochi dough: In a large mixing bowl, whisk together glutinous rice flour and the remaining 100g of granulated sugar.

   ~2 min
5. 5

   Gradually whisk in the remaining 120ml of coconut milk until a smooth batter forms. The batter should be pourable but not watery.

   ~3 min
6. 6

   Steam the mochi batter: Line a steamer basket with parchment paper. Pour the mochi batter into the steamer basket. Cover and steam over medium-high heat for 25-30 minutes, or until the mochi is cooked through and no longer sticky.

   ~30 min
7. 7

   Transfer the steamed mochi to a clean, lightly oiled surface. Let it cool slightly until it's handleable but still warm. Working quickly, knead the mochi briefly until it's smooth and elastic. This step is crucial for the texture.

   ~5 min
8. 8

   Dust a clean work surface generously with tapioca starch. Roll out the mochi dough into a thin rectangle, approximately 1/8 inch thick. Use a rolling pin dusted with tapioca starch to prevent sticking.

   ~8 min
9. 9

   Spread the cooled black sesame filling evenly over the rolled-out mochi, leaving a small border. Sprinkle half of the salted egg yolk crumble and toasted black sesame seeds over the filling.

   ~5 min
10. 10

    Carefully roll up the mochi like a jelly roll, enclosing the filling. Pinch the seam to seal. Slice the roll into approximately 1-inch thick pieces using a sharp knife lightly dusted with tapioca starch.

    ~10 min
11. 11

    Gently shape each mochi slice into a bite-sized ball, ensuring the filling is enclosed. Dust lightly with additional tapioca starch as needed to prevent sticking.

    ~5 min
12. 12

    Arrange the mochi bites on a serving platter. Garnish with the remaining salted egg yolk crumble and toasted black sesame seeds just before serving.

    ~2 min