Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
Ghost Mochi
Getting reviews...
- Level: Easy
- Total: 1 hr 15 min
- Active: 1 hr
- Yield: 12 ghosts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 253
- Total Fat
- 9 g
- Saturated Fat
- 2 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 2 g
- Sugar
- 19 g
- Protein
- 5 g
- Cholesterol
- 3 mg
- Sodium
- 79 mg
These mini floating ghosts are a perfect treat for mochi lovers and a fun and easy Halloween party dessert. The center of these treats is a sweet black sesame filling that’s formed into cones and placed on top of miniature chocolate peanut butter cups. The soft, chewy mochi dough topper comes together with just rice flour, milk and sugar and draping rounds of the dough over the filling creates adorable little ghosts with ruffled hems that appear to float in the air. Using peanut butter cups as the bases gives the ghosts height and a deliciously original flavor that’s perfect for Halloween celebrations, but feel free to omit them.
- Level: Easy
- Total: 1 hr 15 min
- Active: 1 hr
- Yield: 12 ghosts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 253
- Total Fat
- 9 g
- Saturated Fat
- 2 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 2 g
- Sugar
- 19 g
- Protein
- 5 g
- Cholesterol
- 3 mg
- Sodium
- 79 mg
Ingredients
Black Sesame Filling:
Mochi:
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
Special equipment:
a mini food processor; a 1/4-inch piping tip; food-safe disposable gloves- For the black sesame filling: Toast the sesame seeds in a medium skillet over medium heat, stirring frequently, until fragrant, about 3 minutes.
- Grind the seeds in a mini-food processor, scraping down the sides often with a rubber spatula, until the mixture is finely ground and there are no whole sesame seeds visible, about 10 minutes. Continue to grind, adding 1 tablespoon warm water at a time and scraping down the sides often, until the mixture begins to clump, is almost uniform in color and the spatula has a shiny film on it, about 10 minutes more.
- Transfer the paste to a medium bowl and using gloved hands, knead in the sugar, vanilla and salt until it comes together in a ball. If the mixture feels dry, mix in 1 teaspoon warm water at a time.
- Scoop 12 balls of the sesame paste (about 1 heaping tablespoon each). Wrap a sesame paste ball over each miniature chocolate peanut butter cup without covering the flat bottom of the peanut butter cup and creating a cone shape on top with a rounded tip (resembling a medium strawberry, about 1 1/2 inches tall). Transfer to a parchment-lined baking sheet, cover with plastic wrap and refrigerate until needed (see Cook’s Note).
- For the mochi: Whisk the glutinous rice flour, milk and sugar in a large microwave-safe bowl until smooth. Cover tightly with plastic wrap and microwave on high, uncovering the bowl and stirring every minute with a rubber spatula, then covering it again, until a translucent dough forms, 4 to 5 minutes total. Set aside at room temperature, covered, until cool enough to handle, about 10 minutes.
- Dust a work surface with glutinous rice flour and roll the dough into a rectangle about 12 inches by 16 inches and 1/8 to 1/4 inch thick. Cut 12 circles using a 3 1/2-inch round cutter.
- On the lower half of each round, use a 1/4-inch piping tip to cut 2 small circles for eyes, spacing them about 1/2 inch apart, and 1 small circle for the mouth, about 1/2 inch from the eyes. Dust off excess flour using a pastry brush. Drape a mochi circle over each black sesame cone, creating waves around the edges. Enjoy the fresh soft mochi immediately (see Cook’s Note).
Cook’s Note
Once the black sesame paste is formed around the peanut butter cups, you can store them in the refrigerator wrapped until you’re ready to make the mochi. For optimal soft and chewy texture, it’s best to make the mochi fresh. You can leave the mochi out at room temperature for up to 2 hours.
