Prepare mochi filling by using a cookie scoop to portion about 1-2 Tablespoons of sweetened sweetened black sesame paste into balls. Keep in the fridge until ready to use. If you would like to eat the mochi plain, you can skip this step.
Make the Mochi Dough
In a microwaveable glass bowl (like Pyrex), mix the glutinous rice flour, sugar and coconut milk.
Microwave the mochi mixture for 90 seconds.
Use a SOLID METAL spoon (wooden spoons might break!) to stir the cooked mochi so that the cooked and uncooked parts are evenly mixed
Microwave the mochi mixture again, this time for 60 seconds.
Pour the cooked mochi onto the baking pan on top of the coconut flakes, and flatten using the palm of your hands once it cools enough to handle. The mochi dough will be HOT. Either use gloved hands, or wait until it cools enough to handle.
Cut the mochi into 5 pieces using kitchen shears or scissors
Wrap with Filling
Use a small cookie scoop to portion out about 1-2 Tablespoon scoops of the black sesame paste and wrap the mochi dough around it, pinching the end of the dough with your fingers to seal.
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