Fluffy steamed bao, chewy mochi centre, and that rich roasted black sesame filling — all in one bite.

Way easier to make than red bean or char siew fillings because no soaking, no long braise—just toast, grind, and go!

Try out this nostalgic childhood snack with a twist 😋✨

*Note: Active cooking time is approx. 2 hours, inclusive of 1.5hr of steaming.

But not inclusive of freezing and resting duration

Ingredients

Steps

1

Prepare the black sesame paste first by toasting black sesame seeds on a pan until fragrant.

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2

Keep stirring for 10-15 minutes on low heat. Set aside and let it cool down.

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3

Blend the toasted black sesame seeds in the food processor until smooth.

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4

Add in white sugar, brown sugar and butter and blend until it forms a smooth paste. Transfer to a flat bottom plate and freeze for 1-2 hours.

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5

For the dough, Combine all ingredients for the dough in a stand mixer with the dough hook attachment. Knead at low speed for 20 minutes until you get a nice smooth dough.

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6

Transfer to the kitchen counter, cover with plastic wrap and rest for 10 minutes.

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7

While the dough is resting, divide the black sesame paste into 6 portions and shape them into balls.

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8

For the mochi, whisk together all ingredients in a microwave safe bowl and cover with cling wrap. Use a fork to make a few holes on the cling wrap surface.

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9

Microwave for 1 min at medium high heat. Stir with wooden chopsticks. Cover and microwave for 1 more min. The mochi should look very thick now. Cover and microwave for another 30 secs.

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10

Transfer the mochi to a tray. Sprinkle cornstarch all over and divide into 6 equal portions.

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11

Split the dough into 6 portions (approx. 50g each) and shape them into a nice dough ball. Use a rolling pin to flatten each ball into a round disc.

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12

Position the disc on your palm, place one portion of mochi on the dough, followed by one portion of the black sesame paste. Gather the dough, pinch and seal it. Place the buns on parchment paper, seam side down.

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