Easy Black Sesame Mochi Ready in 30 Minutes (Microwave or Stovetop)

Ever had Black Sesame Mochi? Let me introduce you to one of my favorite childhood snacks! Soft and chewy, this is a wonderful introduction to working with glutinous rice flour, and this version delivers a deep, nutty flavor through black sesame powder mixed directly into the dough, then finished with a black sesame sugar coating. This recipe is designed to be approachable: ready in about 10 minutes using just your microwave, with a stovetop option if you prefer.

This is the Chinese version, sometimes called Muah Chee (麻糍)  or glutinous rice balls (but no actual gluten, this name comes from the type of sticky rice grain powder used), and it's the same treat you'll find at street food vendors in Taiwan and tucked into corners around Flushing, Queens NYC! My family often made a variation of this growing up and I just love how quick and easy it is to make when I’ve got a mochi craving. 

If you’re a black sesame lover, try making my Easy Black Sesame Cookies too because you can make extra sesame sugar coating to coat the mochi AND the cookie dough. Want another treat to pair with this black sesame mochi recipe? These Matcha Cookies can be made in 30 minutes without a mixer. If you prefer

⏰ Make-Ahead & Flexible Timeline (Day-by-Day Guide)

Do you feel overwhelmed or have a busy schedule but still want to make this recipe?! This recipe can be made in one day or broken into steps across several days depending on your schedule. ٩(^ᗜ^ )و ´- 

˗ˏˋ ★ Option 1: Same-Day Bake ★ ˎˊ˗ 

Follow the recipe card below for directions on preparing the treat the same day. 

˗ˏˋ ★ Option 2: Make Ahead★ ˎˊ˗ 

Day 1: prep ingredients/tools

Make sure you have all the ingredients and tools you need ready. Measure ingredients beforehand and make black sesame sugar.

Day 2: make black sesame mochi

Make your mochi, let cool, and coat in the sesame sugar topping.

˗ˏˋ ★ ˎˊ˗ woohoo, you did it!!! ٩>ᴗ<)و I hope this was fun and it helped you become a more confident baker ˗ˏˋ ★ ˎˊ˗ 

Main Ingredients

• Glutinous Rice Flour: This is a finely milled sweet rice flour that forms the chewy, stretchy base of the mochi and gives it that signature soft, sticky texture. It’s naturally gluten-free despite the word "glutinous" in the name, which refers to the sticky quality of the rice, not the protein.
• Black Sesame Powder: Used in both the mochi dough and the coating, this is the backbone of the recipe's nutty flavor. Look for it at Asian grocery stores, often labeled as ground black sesame or black sesame powder.
• Milk: Hydrates the rice flour into a smooth batter and adds a subtle creaminess to balance the sesame. Dairy alternatives work as well (and water). I’ve tried this with cow milk, oat milk, and coconut milk with no problems with texture. Just be aware of flavor changes based on what you use.
• Sugar: Sweetens the mochi and helps create a tender texture as it cooks. You’re also combining sugar with black sesame powder to create the topping to help balance and bring out the nutty flavors of black sesame,
• Neutral Oil: A small amount of oil keeps the mochi from becoming too stiff and helps it stay pliable and tender as it cools.

See recipe card below for ingredient measurements! This is for those that want a more in-depth idea of what each ingredient is and what they do. ٩(^ᗜ^ )و ´-

🥄TOOLS YOU’LL NEED

• Microwave or pot to cook on stovetop
• Kitchen scale, measuring ingredients accurately
• Microwave-safe bowl, mixing and cooking mochi
• Silicone spatula, heat safe for mixing and folding dough
• Measuring cups, for imperial measurements
• Measuring spoons, measuring oil
• Small bowl, mixing sesame sugar topping
• Food-safe scissors, cutting mochi into pieces

HOW TO MAKE (STEP-BY-STEP) 

For the Black Sesame Mochi

Step 1: Combine mochi ingredients  in a microwave-safe bowl and mix until smooth and fully incorporated.

Step 2: Cover the bowl with a plate or plastic wrap and microwave for 1 minute. Remove and stir vigorously with a silicone spatula. Repeat this process until the mixture heats evenly and comes together as a sticky dough.

Step 3:  Keep mixing with your spatula until the dough forms a ball and cleanly pulls away from the sides of the bowl. It should look smooth and glossy. Let the mochi cool completely.

Assemble

Step 1: Stir together the sugar and black sesame powder in a wide, shallow bowl until evenly combined. Using food-safe scissors, snip the cooled mochi directly into the sugar mixture, cutting into bite-sized pieces. Roll each piece in the coating until fully covered on all sides.

🔄Substitutions & Flavor Ideas

Want to switch it up? Here are some variations and substitutions you can try✧ദ്ദി( ˶^ᗜ^˶ ): 

• A popular variation instead of black sesame powder is using white sesame instead! Both are very similar with white sesame being slightly less bitter and closer to tasting like peanut butter. White sesame is just as popular in Asian cuisine as black sesame, though white sesame is more popular globally. It’s used to make recipes like “tahini”.

Enjoy! ദ്ദി ˉ͈̀꒳ˉ͈́ )✧ Please tag @sparklecakerie if you make this! I’d love to see and share your creations ♡⸜(˶˃ ᵕ ˂˶)⸝♡⋆˚✿˖°

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❄️STORAGE INSTRUCTIONS

Room Temp

Best enjoyed the same day! If you have leftovers, store them in an airtight container at room temperature for up to 1 day before the texture starts to firm up.

Fridge

Not recommended as the mochi will harden

Freezer

Not recommended for freezing as the mochi will harden as well.

❓FAQ