Black Sesame Mochi Cookies 

Thank you, I'm glad you enjoyed the cookies!

Thank you!

Hello! The vanilla is mainly for flavour but can be omitted. Any oil should work - taste will be affected, depending on the oil used. I would recommend a neutral oil. Butter is also a great substitution (use the same amount)!

Hello! If you're skipping the egg, you can replace with 2-3 tbsp. of aquafaba or any non dairy milk of choice.

Hello! Yes the mochi filling will eventually harden. They can be reheated in a preheated oven 325F 5-8 minutes or until the center becomes soft again.

Yes! Same quantity - 80g of store bought black sesame powder.

Thank u so much! Bought some black sesame paste and powder so I have a lot to use up in baking… will try your recipe soon….

Best eaten fresh, however these last 3-4 days. Store them inside an air tight container in the fridge.

If you mean using chocolate chips/chunks, I'd recommend placing on top after the mochi is wrapped with cookie dough. Mixing chocolate chips into the dough before the mochi is added could be more difficult.

Hello! Yes, you can use roasted black sesame seeds. Just make sure to blend them as shown in the video.

Yes you can use almond milk! Refrigerate these cookies within an air tight container up to 3 days. The mochi will naturally harden in the fridge. You can rebake them at 350F around 3 minutes, or until they're warm again.

@@thesugarhideout thanks! one more question - would you happen to know what the purpose of the coconut oil in the mochi is?

​@@jnhbzt The coconut oil is mainly for taste. I would assume oil adds moisture too. Hope that helps!

I would suggest 15-20 minutes, or until translucent. Be sure to mix half way through with a wet spatula. Hope this helps!

I used cold, but room temperature milk should work too!

You can steam the mochi 15-20 minutes, or until translucent. Be sure to mix half way through with a wet spatula!

Best eaten within 3 days, but 4 days won't hurt. Store them inside an air tight container in the fridge.