Fruit Mochi Recipe Perks

• No baking required!
• Simple 3-minute microwave mochi method
• No added dyes! The soft purple hues are extracted naturally from the purple plum skins.
• Uses fresh plums (not pickled ume)
• Designed to be made ahead and served perfectly chilled
• Make it dairy-free or regular
• Naturally gluten-free
• Easy recipe for first time mochi makers

Ingredients You'll Need

Mochi Dough

• Japanese sweet glutinous rice flour - Our favorite brand is Mochiko. It's made from finely ground short grained Japanese sweet rice and its gluten-free.  This type of flour is what gives this plum daifuku, mung bean daifuku mochi and Chinese new year cake it's addictive soft and chewy texture.
• Granulated Sugar - The sugar flavors the plain dough but more importantly it keeps the mochi dough soft and tender, so it is easier to work with.
• Plum peels boiled in water - creates a natural light purple hue to color the mochi dough.
• Water - along with a few teaspoons of boiled plum water are added to make the dough.
• Coconut oil - virgin unrefined or you can use unsalted butter, if you do not need this recipe to be dairy free. Coconut oil helps the mochi dough stay smooth, pliable and it makes it a little less sticky.

Orange Cream Filling (Dairy Free or Regular)

• Unsweetened Coconut Cream or Regular full fat Whipping Cream - If you want to keep this recipe dairy free use one can of full fat coconut cream chilled in refrigerator overnight and read our recipe for coconut whipped cream for helpful recipe tips.

Do not go with an off brand or cheap coconut cream because they do not whip up well. The best coconut creams have only coconut in the ingredient list without any fillers like guar gum. Arroy-D is one of our favorite brands to make whipping cream.

• Powdered sugar - to add sweetness
• Vanilla extract - for a pop of flavor
• Orange zest - adds freshness
• Warming spices - dried ground cinnamon, ginger and cardamom. Spiced plums, like in our plum and cherry crumble, are one delicious pairing you can't pass up!

Fruit (Plums)

Did you know there are so many different types of plum varieties? Choose fresh ripe plums that are easy for you to source in your area. Pick the plums that give slightly when gently pressed and smell fruity and aromatic. We used black ruby plums because they are in season now and have this deep purple skin which is perfect for dying the mochi this beautiful light purple hue.

If the plums are not ripe, this Japanese dessert will be sour. On the other hand, if the plums are overly ripe, they will not hold up their shape inside the fruit mochi. Please do not use Japanese "ume" pickled plums because that salty flavor is not good in this plum daifuku recipe.

For Dusting and Handling

• Cornstarch or potato starch because mochi like to stick to everything.
• Plastic wrap - to wrap the rolling pin in to prevent sticking

Step -by-Step: How to Make Plum Daifuku

• Make the spiced orange cream filling using either chilled coconut cream or heavy whipping cream - your choice! Whip together the coconut cream (or heavy whipping cream), vanilla, powdered sugar, cinnamon, ginger, cardamom and orange zest.

• Prepare the plums by cutting in half, removing the pit and peel.

• Cook the plum peel with water to extract the purple color.

• Add sweet glutinous rice flour and sugar to a medium bowl and mix.
• Slowly add the cooled water dyed with the plum peel.

• Microwave the mochi loosely covered with plastic wrap and stirring well in between each session with a wet spatula. The mochi dough is ready when it looks glossy and translucent! Add Coconut oil while dough is warm.
• Cool until it is just warm to the touch.

• Cut, Roll and Shape into 8 circles.

• Fill the plum Daifuku with a little of the orange cream filling and then ½ of a fresh plum with the flat side facing upwards.
• Pinch the edges closed, trim the excess and freeze.

Mochi Tips That Actually Matter (Troubleshooting + Solutions)

We want you to be a successful mochi maker on the first try. However, sometimes life happens. These are the tricks of the trade to either prevent or fix a mochi dough issue.

How to keep mochi from sticking?

• Don't forget to add the coconut oil while it is still warm!
• Wrap your rolling pin with plastic wrap! You can thank us later.
• Use ample cornstarch on your rolling area and on your fingers.
• Consider using plastic wrap on the rolling surface. It's best to tape down the edges of the plastic wrap so it does not move while you are rolling out the dough.
• Store prepared fresh fruit mochi on a plastic wrapped dish dusted with a little cornstarch in the freezer until ready to serve.

How thin or thick to roll the mochi dough?

• Roll out the mochi dough about ⅛ inch thick with the edges thinner than the center.
• Mochi dough stretches while it is warm and contracts when it is cold.

What to do if it tears?

• If you are just rolling out the dough, don't sweat it! Just pinch the torn area closed with your fingers and roll out again.
• Did your plum Daifuku tear after you have filled it and the hole is small? Don't sweat it. Just get it in the freezer straight away so that it freezes and no longer leaks out the creamy filling.

How to handle humidity?

• Living in hot and humid climate, turn on the air-conditioning (aircon) or run the dehumidifier while you are assembling the cream filled mochi. Humidity makes the mochi dough stickier and it can deflate the orange cream filling.
• Chill or freeze the spiced orange cream filling for 30 minutes to 1 hour before filling the mochi.

Working time before the dough hardens?

• It takes about 5 minutes or so at room temperature for the mochi to be cool enough to touch. Then, time is of the essence.
• If dough gets too hard to work with, microwave for 10 to 15 seconds to get it pliable enough to work with again.

What is the most efficient way to work with mochi dough?

• Create a Ford Motor Assembly line process. (smiling)
• You can either roll out the entire dough and use a large 3-to-4-inch biscuit cutter to cut into 8 circles. If you do not have a biscuit cutter, roll the dough into a long snake and cut into 8 equal portions and roll out each one into a 3-4-inch circle.
• Use a silicone or aluminum muffin/cupcake pan dusted with cornstarch and /or plastic wrap and lay the rolled circles into the pan leaving space in between so the dough circles do not stick together. Then, immediately fill with a dollop of the orange cream filling and plums.
• Pop them in the freezer straight away!

Flavor Notes & Variations

• Swap plums with mango, strawberry, peaches and more.
• Adjust the spice level to your desired amount. Add more ginger, cinnamon or less cardamom or leave it out altogether.
• Try a different citrus fruit zest like yuzu, mandarin or lemon.
• Add a little cream cheese or Greek yogurt for a tangy addition to the orange cream filling.
• Swap out coconut cream for heavy whipping cream if you don't need this recipe to be dairy-free.

How to Serve (Teatime + Pairings)

Plum mochi are perfect for a spring gathering or Hanami (cherry blossom viewing) because they can be made in advance.

These bite sized treats with orange cream filling are best served slightly frozen for an ice cream textured creamy teatime treat. The mochi skin is soft and chewy but with frozen cream and fruit. It's heavenly!

But what is teatime without a delicious tea pairing with these gorgeous handcrafted Japanese Tea Sets we ordered from Umi Tea Sets. Super cute and so sturdy, its perfect for sharing several pours of your favorite tea. Some of our favorite tea pairings with plum mochi are…

• Jasmine tea or a floral tea like rose or chrysanthemum.
• Green tea like sencha, genmaicha, or matcha
• Lemon ginger tea
• Or even a fun cream earl bubble tea

Final Tips Before You Start

• Freeze the spiced orange cream while you are making the mochi dough.
• Work quickly while the mochi dough is warm.
• Don't overfill mochi with spiced orange cream, use only about ¾ tablespoon per each.
• Freeze at least and hour before serving for the best texture.

Black Sesame Seed Flavor

Black sesame seeds really shine in desserts because of their irresistible deeply nutty and earthy flavor with a little edge of bitterness. When you add a touch of sweetness, something magical happens. The flavors become complex balanced and intensified. Not to mention, the midnight black color steals the show with its dramatic eye-catching appearance.

Health Benefits

What black sesame recipes don't cover in looks, they make up for in their health benefits. From a Traditional Chinese Medicine (TCM) perspective, black colored foods like black sesame seeds (Hei ze ma, 黑芝麻) may help by nourishing the kidney and liver, replenishing blood, restoring vitality and relieving constipation.  The energy level of black sesame seeds is neutral making it a good choice to maintain balance in the body for most individuals.

Asian Fusion Desserts

Living in Asia allowed us to enjoy black sesame seeds in our diet way before it was cool to do so.  Did you know that black sesame seeds were first used in China thousands of years ago used primarily for its medicinal properties. From there, it moved to Japan where they experimented putting this super food into desserts.

Living in both Hong Kong and Japan, has given us a unique perspective on flavor combinations possible with black sesame seeds. We love creating and testing recipes that bring traditional Asian flavors to the Western World to create an Asian-fusion delight.

How it all Started

Let's start out with THE very first dessert recipe in Asia that made us fall madly in love with the flavor of black sesame seeds. For a Westerner, the idea of eating a warm soup (tang sui as it is referred to in Hong Kong) for dessert may seem a bit foreign - I get it. But hear us out, this recipe will completely transform how you feel about eating a hot porridge as a sweet treat.  Enjoying Black Sesame cereal especially in the cooler winter months is a delicious way to warm up from the inside out and support your kidney yin. 

What Flavors Pair Well with Black Sesame Seeds?

• Cardamom
• Matcha
• Chocolate
• Earl grey
• Walnut
• Citrus fruits like lime, lemon, yuzu and orange
• Berries like strawberries, raspberries or blackberries
• Dried fruits like Chinese red dates, goji berries
• Bananas
• Mangoes
• Coconut
• Vanilla and caramel
• Durian
• Sweet potatoes

What is the Difference Between Black Sesame Seeds and Nigella Seeds?

Don't confuse black sesame seeds with nigella seeds. They have a very different flavor profile. Yes, they are both seeds and are black and similar in shape but that is where their similarities end. Black sesame seeds are nutty and rich in flavor. Whilst Nigella seeds taste is oniony and peppery. That would not be good in a dessert!

Are White Sesame Seeds and Black Sesame Seeds the Same Thing?

White sesame seeds differ from black sesame seeds in processing, flavor and nutritional levels but they both come from the same plant. White sesame seeds are white in color because the hull is stripped from the sesame seed. Their flavor profile is milder compared to black sesame seeds. They are nutty and is delicious in Middle Eastern recipes like tarator sauce, European and American baking.

Black sesame seeds are black in color because the hull remains intack. Their flavor profile in nutty but with a little more intense earthy and a slight bitterness at the end. Black sesame seeds are more comonly found in both savory or sweet Asian recipes. However, the biggest difference between white sesame and black sesame seeds is in the health benefits. Black sesame seeds have more nutrients, antioxidants, fiber and nourishes kidney and liver, according to TCM compared to white sesame seeds.

Black Sesame Viral Trend

This black sesame recipe is going to be the start of a new viral trend. Inspired by one the most requested Hong Kong recipes, our Homemade Black Sesame Paste, these bliss balls are deeply nutty, sweet and have an addictive earth umami flavor that we just can't get enough of.

The roasting of the black sesame seeds and walnuts gives these black sesame balls a warm comforting flavor, whilst the Chinese red dates, goji berries and honey add sweetness. Hands down, these little balls of awesomeness are one of our favorite ways to replenish our energy.

Recipe Inspiration

Have you ever visited the Sheung Wan district in Hong Kong? These streets are filled with Traditional Chinese Medicine (TCM) Shops and small shops selling herbal ingredients.  I was feeling a bit tired and run down so I went to look for a natural way to get my energy back. I tried these little "Baifeng Wan" medicine balls, enclosed in wax balls, to revitalize me.

Oh, my goodness, they tasted horrible! Well maybe not horrible, but certainly not good. They were slightly sweet due to the honey but extra bitter from the herbs. So that got me thinking…

What if there was a way to nourish your body with delicious everyday ingredients that tasted delicious and were a fun to eat on the go? That is how the recipe for these easy no bake energy bliss balls with black sesame seeds was born.

Ingredients & Health Benefits

Black Sesame Seeds (Hei Zhi Ma): nutrient -rich and roasted for a deep nutty flavor. Unhulled sesame seeds have more nutrients than hulled so pick this option, if it is availbale to you. Black colored foods are believed to help nourish Kidney Yin Deficiency and replenish jing (our vital essence).

In TCM, black sesame seeds are believed to help with constipation, combat premature graying and nourish the blood. (1) Whether you like a dollop of black sesame paste in a latte, in a bite sized bliss ball or prefer gluten free black sesame cookies, these nourishing seeds are packed with antioxidants.

Walnuts (Huo Ta Ren): These delicious nuts are earthy, rich and buttery in flavor. According to Giovanni, Walnuts in TCM, may help boost kidney qi and brain health along with other functions. (2) You can substitute with almonds although their function is more to lubricate the intestines and may help benefit the lungs.

Jujubes - (Chinese red dates) - dried whole or you can use ⅓ cup date paste. Chinese red dates may help strengthen digestion and nourish the blood along with being sweet and delicious. (3) As an exchange, try dried medjool dates. They are sweeter so you may want to use less of them or reduce the amount of honey.

Goji Berries (Gou Qi Zi) - Sweet, energizing and delicious in a cup of goji berry and red dates tea.In TCM, this fruit is known as a tonic herb. They may help support kidney yin, liver, boost vitality and prevent aging. (4) All we know is that they are delicious in smoothies, as a topping in yogurt, chia seed puddings and they rock in these Chinese black sesame jing ball recipe. (Just as a quick FYI - Be careful adding goji berries to recipes, IF you are on blood thinners. (5)

Honey - Is sweet and delicious but also helps the black sesame and walnut mixture form into balls. It acts as a binder. In TCM, honey may help strengthen digestion and support spleen qi. (6)

Gut Friendly Spices - warming ginger, cinnamon and cardamon.These dried spices are not required but may help with digestion, warm you up, and add extra flavor to the recipe. You only need a little bit, as you don't want to overpower the deep nutty rich flavor of the black sesame seeds and toasted walnuts.

How to Make Black Sesame Balls

• Rinse and soak jujubes and goji berries in hot water and remove pit from dates.

• Toast the black sesame seeds and walnuts in a dry pan.
• Pulse in food processor until pulverized.

• Add drained jujubes and goji berries to the food processor with the black sesame seeds and walnuts.

• Sprinkle in ginger, cinnamon and cardamon if desired.
• Drizzle in honey and continue to blend in the food processor until the mixture starts to stick together.

• Roll into balls.
• Garnish this gluten-free snack with crushed walnuts, roasted black sesame seeds and goji berries, if desired.

Recipe Tips

• Don't pitch the water used to soak the jujubes and goji berries as this makes for a delicious nourishing hot tea beverage.
• A high-powered blender or small food processor works best for pulverizing and blending the ingredients.
• Stop the food processor occasionally and push down the black sesame seed mixture down to the blades with a spoon or spatula to facilitate the blending of ingredients.
• The amount of honey depends on the size of your dates; how powerful your food processor is and the humidity of your kitchen. You may need less or more honey to form into balls.
• The natural oils in the black sesame seeds and walnuts will make the energy bites look shiny, and your hands when you roll them. In addition, this oil will help the mixture form into balls.

Substitutions and Variations

• Want to make this black sesame recipe vegan? Try maple syrup, instead of honey or add more dates.
• Black sesame bliss balls are naturally gluten-free. If you are celiac, be sure to purchase certified gluten-free ingredients.
• Add different nuts or seeds such as pumpkin seeds, pecans, almonds or even pistachios. Although these nuts and seeds are also a healthy option, they do not have the safe medicinal qualities for boosting kidney and brain health in TCM.
• Go Tropical!  Try adding dried desiccated coconut, dried pineapple or dried mango for a healthy on the go snack.
• Chocolate Lover? Sprinkle with unsweetened cocoa powder or add mini dark chocolate chips before rolling.
• Virgin Black Sesame Seed Snobs like us? Skip the added spices or added flavorings and let the deeply roasted black sesame flavor be the dominant flavor.

Garnish Ideas

• crushed walnuts
• toasted black sesame seeds or white sesame seeds
• dried jujubes
• toasted coconut flakes
• unsweetened cocoa powder

How to Store Black Sesame Energy Balls

Room Temperature: for up to a week in a sealed container.

Refrigerator: for up to 2 weeks in a sealed container.

Freezer: up to 3 months in a sealed container. Allow the black sesame energy balls to come to room temperature for about 15 minutes before enjoying. This is our favorite method.

How to Serve

• Try them with a hot cup of tea or coffee.
• Go all out with a black sesame latte with matcha foam.
• Serve on a cookie tray with your other 60 favorite cookies recipes from around the world.
• Plain is our favorite way to give us a boost of energy.

What is the serving size of black sesame balls?

We suggest one to two black sesame balls per serving. Black sesame seeds are nutrient dense, packed with fiber and have a moderate amount of healthy fats and calories, so it is best to restrict the dosage to 1 to 2 balls.

Kidney Yin Nourishing and Jing Supporting

Ok, we are going to get a little medical nerdy here for a moment. We want to let you know that you can replenish jing and nourish kidney yin through diet and lifestyle changes. If you are experiencing menopausal symptoms or premature aging, hang with us for a bit. We have a solution coming your way.

Did you know that according to TCM, we are born with "jing"?

Jing is the fundamental essence that fuels your growth and development.

There is also "post-natal jing" which is derived from the foods we eat, and it is stored in the kidneys. This post-natal jing fuels us, helps us continue to grow, develop, reproduce and hopefully helps us live a long and prosperous life. However, everyday stress, poor eating habits, chronic illnesses, childbirth and just life in general has a way of using up our jing.

As we grow older, menopausal symptoms like hot flashes, dryness and insomnia are believed to be because of imbalance and the result is kidney yin deficiency. It's due to the gradual reduction in jing and depletion of kidney yin (cooling) and the predominance of Kidney Yang (warming). 

How to Prevent the Depletion of Jing?

In today's busy world, we have a tendency to overdo it until you are completely drained and this causes a reduction of jing which is not good for your health. To prevent the depletion of Jing (in Traditional Chinese Medicine), focus on getting adequate rest, eating a nourishing diet as Food is Medicine, practicing gentle movement like Tai Chi or yoga, and managing stress.

These practices may help conserve the body's essence. Your essence is a finite resource that is both inherited and replenished through nourishment. When you need a little extra nutritional boost, enjoy a black sesame walnut bliss ball or two!

Sources:

1. Zhenxia Xu, Min Li, Nanjie Jiang, Changqing Gui, Yunhai Wang, Yuting An, Xia Xiang, Qianchun Deng, Black sesame seeds: Nutritional value, health benefits, and food industrial applications, Trends in Food Science & Technology, Volume 153, 104740
2. Maciocia, Giovanni (1989). "ch. 3: The Vital Substances", The Foundations of Chinese Medicine. Churchill Livingstone. ISBN 0-443-03980-1
3. Bai, Ming, et. al, 2018/01/01, Characteristics and Application Analysis of Chinese Medicinal Herbs Containing Dates, 10.2991/essd-18.2018.66.
4. Hu Shunkai, et. al., Lycium barbarum (goji berry): A comprehensive review of chemical composition, bioactive compounds, health-promoting activities, and applications in functional foods and beyond, Food Chemistry, Volume 496, Part 1, 2025, 146588.
5. H. Leung, A. Hung, A.C.F. Hui, T.Y.K. Chan, Warfarin overdose due to the possible effects of Lycium barbarum L., Food and Chemical Toxicology, Volume 46, Issue 5, 2008, 1860-1862, ISSN 0278-6915.
6. Mohamed G. Sharaf El-Din, Abdelaziz F.S. Farrag, Liming Wu, Yuan Huang, Kai Wang, Health benefits of honey: A critical review on the homology of medicine and food in traditional and modern contexts, Journal of Traditional Chinese Medical Sciences, Volume 12, Issue 2, 2025, Pages 147-164, ISSN 2095-7548.
7. Scheid V. Traditional Chinese medicine--what are we investigating? The case of menopause. Complement Ther Med. 2007 Mar;15(1):54-68. doi: 10.1016/j.ctim.2005.12.002. Epub 2006 Feb 9. PMID: 17352972; PMCID: PMC2233879.

Sweet Guilt Free Treat

I bet you are wondering how this sweet invention came about, right? When you have a huge hankering for a healthier pumpkin latte, but can't afford an overpriced coffeehouse beverage - unique recipes are born! We wanted a guilt free treat with natural sweeteners and no added fat. After countless rounds of testing (and enough caffeine to fuel a rocket), we finally nailed it!

Packed with sun-dried sweet prunes, this coffee sauce not only caffeinates, but it's also high in fiber and sorbitol to get things moving. It's ready in just 20 minutes, can be made a week in advance and it freezes fabulously.

Ways to Use Coffee Sauce

The sky is the limit on the different ways that you can use this dessert sauce. It's so rich with deep caramel sweetness and warming spices, we could eat it by the spoonful. Here are some of our favorite ways to enjoy this pumpkin coffee sauce.

• Use it as a substitute for applesauce in your baked recipes. 
• Drizzle a little on top of a pumpkin affogato dessert.
• Add a pop of flavor to baked pork tenderloin recipes. Slather on a little sauce during the last few minutes of baking.
• Make yourself a delicious cup of hot cocoa and add a few tablespoons of the prune sauce.
• Rise and shine with a dollop of pumpkin spice coffee sauce in your morning oatmeal, yogurt or on top of your coffee pancakes.
• Drizzle a little dessert sauce on spiced pumpkin breads, brownies, and more.
• Spoon a little over gingerbread cake. It has all the flavors of the holiday to take your baked goods to the next level.
• Flavor your hot or iced lattes or even bubble tea.
• Kick up your tiramisu cups with a layer of coffee prune sauce between the espresso-soaked lady fingers and mascarpone cream.
• And the list goes on…

Ingredients

Dried Pitted Prunes - we cut them into quarters so they could easily absorb all the coffee flavors. Not only do they naturally sweeten but they add a delicious caramel-like flavor to the sauce.

Instant Espresso Granules + Boiling Water - You can also use instant coffee or even instant decaffeinated coffee, but you will need to increase the amount to achieve a robust coffee flavor. If you are looking for an easy way to enjoy the coffee flavor, without instant espresso, we love this simple 3 ingredient coffee slush.

Pumpkin Pie Spice - is a combination of ground cinnamon, nutmeg, ginger, and allspice.

Cinnamon - a little extra ground cinnamon is not only warming but makes recipes taste sweeter.

Light Unsulfured Molasses - gives the sauce that complex sweet holiday caramel flavor. We used Grandma's original unsulfured molasses for this prune recipe and our gingerbread cookies. Be sure to use not to use full flavored or blackstrap molasses as they are too strong. If you do not have molasses, you can add more maple syrup to your desired sweetness level.

Maple Syrup and Vanilla - is a delicious addition to round out the flavors of the coffee and prunes. The vanilla must be a little camera shy as it did not make it into the photo.

Recipe Tips

• Measure the dried prunes by packing them into a US measuring cup. Every prune may be a different size and many of you do not own a scale, so this might be the best measurement for you. If you have a scale, please use between 8 to 9 ounces (226 - 255 grams) of pitted dried prunes.
• Chop the prunes so they can absorb the espresso flavor and plump up.
• Boil the water for the espresso either in a tea kettle, in a pot on the stove top or in the microwave.
• Use a high-speed blender and not a food processor if you want the coffee dessert sauce to be smooth.
• Adjust the additions of maple syrup and molasses to your desired sweetness level.
• Add a shot or two of spiced rum, Frangelico, or Kalua if you are feeling extra saucy! 

How to Store?

Pumpkin spice coffee sauce can be stored in the refrigerator for up to one week in a covered container or frozen for up to 3 months. Place the sauce in the refrigerator overnight to thaw.

What's the difference between coffee sauce vs syrup?

Coffee sauce is thicker and richer, often containing ingredients like mashed fruit or milk for added flavor. We used prunes. In contrast, syrup mainly consists of juice liquids. Coffee sauce is typically used as a topping for desserts or in lattes, while coffee syrup is meant for beverages like cocktails and specialty coffee drinks.

Why Use Spring Roll Wrappers?

Using a readymade spring roll wrapper is what makes these strawberry jam cookies different from all the rest. Spring roll wrappers are thin pastry sheets made with wheat flour and are the perfect size to make cylindrical shaped cookies.

They are light, airy, ultra crispy and delicious is recipes like our sweet banana dessert spring rolls or savory air fryer spring rolls.  Having a few spring roll wrappers stashed in your freezer is a HUGE time saver and simple dessert idea for last minute guests.

Ingredients & Substitutions

Warning! The crispy cookie texture is darn right addictive but with a slight chew at the end keeps you yearning for more. Like 6 cookies later… Yikes! We had to step away from the strawberry pirouette cookies and put them under lock and key. Here is what you need to make them…

1. Spring Roll Wrappers - Available in the freezer section of the grocery store. You can find them at specialty stores, Asian Markets or you can order them frozen online. Please do not confuse these wrappers with rice spring rolls used to make rice paper dumplings. Egg roll wrappers may be a bit too thick and will be too chewy for these strawberry jam roll cookies.  
2. Strawberry Jam - We used our Strawberry Rhubarb Refrigerator Jam and blended it in the food processor to remove any lumps. Feel free to substitute with any type of jam or jelly your little heart desires - or try our Apricot jam.
3. Lemon Zest - Gives this strawberry jam cookie recipe a pop of freshness.
4. Chia Seeds - of course it's optional but we quite like that little extra pop of texture, protein, and fiber. If you like a nutty flavor, feel free to add "finely ground" nuts like walnuts, almonds, or nuts of choice to the strawberry jam mixture. 
5. Oil - light flavored to create that crispy texture and prevent sticking.

How to make Homemade Pirouette Cookies?

• In a bowl, mix strawberry jam with lemon zest and chia seeds.

• Lay one spring roll wrapper sheet flat on a clean surface.
• Spoon about ½ tablespoon of the strawberry jam on lower half of the spring roll wrapper.
• Spread the jam thinly with a pastry brush on ⅔ of the spring roll wrapper.
• On the remaining ⅓ of the wrapper, brush on a thin layer of oil.

• Starting on the strawberry jam side, roll the pastry dough into a thin roll or cylindrical shape or tuile cookie.

• Place the strawberry roll cookies, seam side down, on a lined and greased baking sheet and brush with oil.

• Bake at 425 degrees F (218 degrees C) for 10 - 15 minutes or until lightly golden and crispy. Turn the roll cookies midway in the baking process.

Strawberry Jam Cookies Recipe Tips

1. Puree - Chunky strawberry jam in a food processor or blender so that it is easily spreadable with a brush.
2. Thaw - frozen spring roll wrappers at room temperature for 1 hour or in the refrigerator overnight in their sealed package.
3. Heat - Strawberry jam for just 15 to 20 seconds in the microwave before adding other ingredients. This makes the jam easy to spread on the thin spring roll wrappers.
4. Prevent Cracking - Take out only one spring roll wrapper at a time and store the rest under a damp towel to prevent drying out and cracking.
5. Do Not Overfill! Use only about ½ tablespoon of jam on each spring roll wrapper sheet. Too much filling can cause the delicate pirouette cookies to crack and ooze out the filling.
6. Spread - jam only on the bottom ⅔ rd of the spring roll wrapper. Please leave about ¼ inch around the edges so jam does ooze out the sides of the cigar cookie.
7. Oil - the remaining ⅓ of the spring roll wrapper. This provides 3 functions. First, it helps the roll cookies to get golden brown. Secondly, the oil helps seal the cookie. Lastly, it prevents overfilling of the pasty sheet with too much jam which can result in the cookie bursting at the seams.
8. Line and grease your baking tray - to prevent sticking.
9. Bake roll cookies seam side down.  Then, turn halfway in the cooking process.

How to Serve?

Cookies with strawberry jam are delightful hot right out of the oven with coffee, ginger lemon tea or a Chai Tea Latte. You may also like to serve these cookies as a crunchy garnish for fruit sorbets, matcha nice cream or a pudding -  Hey, why not, right?

Dunk a straw cookie in a bowl of homemade coconut whipped topping or sprinkle these crispy tea time treats with a little powdered sugar. If you are feeling especially naughty, dip a cigar cookie in a little melted chocolate. We promise not to tell a soul.

Pirouette cookies are the perfect addition to a dessert charcuterie board. We like to put these strawberry cookies in a heat safe glass, so we have more room on the board for chocolate covered fruit. Priorities!

How to Store?

Assembled: Not Baked - can be stored in the refrigerator in a sealed container or baggie for up to 3 days or frozen for up to 2 months.

Assembled and Baked - Best enjoyed hot out of the oven for maximal crispiness. Store leftovers at room temperature for up to 24 hours wrapped in aluminum foil. (They are still crispy) You may also refrigerate in a covered container for up to 3 days or freeze for 2 months.

What Does it Taste Like?

Have you ever tried a peanut butter and banana sandwich? Isn't it delightful how the sweetness of the bananas perfectly complements the nutty, earthy flavors of the peanuts?  This healthy black sesame ice cream has a similar taste profile but with a deeper and richer flavor but it's entirely gluten free. In addition, the charcoal black color is stunning.  So, let's get cracking on the recipe!

Ingredients

Frozen bananas - chopped into slices. It's best to use ripe bananas as they are sweet.

Black sesame paste - or you can use plain black sesame tahini.  However, you will need to add a sweetener like maple syrup, date paste or honey to sweeten to combat the slight bitter taste of tahini.

Non-dairy milk - just a little to get the mixture moving in the food processor or blender. We used almond milk.  This black sesame ice cream is also delicious with coconut milk, soy milk, hemp milk or non-dairy of choice. If you do not need to keep this recipe lactose free or vegan, feel free to use regular milk.

How to make Black Sesame Ice Cream ?

• Slice frozen bananas.
• Place in food processor or blender and blend.
• Brush down the sides of the food processor or blender and add a little non-dairy milk to get the nice cream moving.

• Add black sesame paste and blend until smooth.

• Enjoy as a soft serve ice cream or place in a freezer safe container for 2 hours or until frozen.

Food Processor vs Blender

The food processor is more efficient for making black sesame nice cream. However, both devices can get the job done. Here are the differences and the techniques required depending on the device you have at your disposal.

Food Processor

1. After you add the sliced frozen bananas to the food processor, blend until the mixture looks like sand like we did without matcha nice cream.
2. Sometimes, the banana mixture will continue to blend until smooth.  However, often you will have to add a teaspoon at a time of non-dairy milk to get the mixture moving. With a food processor, we can usually get away with as little as 1 tablespoon of non-dairy milk to achieve a soft and creamy texture.
3. Then, you can add the black sesame paste and continue mixing until smooth like soft serve ice cream.

Blender

1. After you add the frozen sliced bananas to the blender, put the lid on and attempt to blend. Often, you will need to stop the blender and push the bananas down to the blades with a spatula.
2. Then, add a tablespoon at a time of your non-dairy milk of choice to get it moving. We ended up adding ¼ cup almond milk to get it moving. The goal is to add a little non-dairy milk as possible to keep it thick or else you will end up with a smoothie.
3. A blender will need a little more personal attention. You will need to stop the blender a few times to push down the banana mixture to the blades to get the banana nice cream moving.

How to Freeze Nice Cream?

• Freezing the black sesame seed nice cream for 2 hours makes it easier to scoop.
• If you freeze the nice cream overnight, it will freeze solid. Please set the nice cream out on the counter at room temperature for about 15 minutes before attempting to scoop.

How to Enjoy?

• Enjoy black sesame nice cream right away as a soft serve or freeze for 2 hours for a firmer texture.
• Try this healthy ice cream in a cone or waffle bowl.
• Top with a crispy strawberry pirouette cookie.
• Top with fresh fruit, coconut whipped topping, extra toasted sesame seeds, vegan chocolate chips or even a little strawberry rhubarb jam. 
• Pour soft serve black sesame ice cream into popsicle molds and freeze overnight for a sweet treat.
• Make a Japanese black sesame and matcha affogato. Place a few scoops of black sesame nice cream into a glass and top with a warm matcha latte for a delicious treat.

Frozen Banana Ice Cream Tips

• One serving is 1 frozen banana with 1+ tablespoon of black sesame paste.
• If you have a large food processor, you will want to use at least 3 to 4 frozen bananas so that the blades can get moving with 3 to 4 tablespoons of black sesame paste.
• Use RIPE bananas for a naturally sweet ice cream.
• Add more black sesame paste, for a deeper nuttier flavor.
• On the other hand, if you want a more prominent banana flavor - add less black sesame paste.
• Feel free to keep black sesame nice cream in a freezer safe container in the freezer for up to 3 months.
• Eat it slow so you don't get a brain freeze!

Japan's Black Sesame Craze

Living in Japan, we had the unique experience of tasting everything black sesame in Japan. From the best homemade Black sesame bread at the Japanese bakery to Furikake seasoning on onigiri to salads and ramen. We are completely enamored with the flavor of black sesame.

Some of our favorite ways to enjoy black sesame are in desserts like mochi, bubble tea, mochi donuts, black sesame balls, pudding, cookies, milk bread and of course black sesame nice cream. Are you ready to join the black sesame craze?

How to Use

It's confession time. No judgement please but we made 4 batches of this recipe in the last 2 weeks alone. Not only is it more budget friendly to make your own at home but it tastes so much better than the store bought. Delicious sweetened and slathered on rice cakes, cloud bread, drizzled over oatmeal, or enjoyed in baked goods, nice cream, smoothies, energy bars, truffles and more.  

But of course, we can't forget how delicious black sesame seed paste is unsweetened in savory dishes like marinades, Asian dipping sauces or even added to noodle dishes. The number of ways to utilize this delicious seed paste is only limited by your imagination.

What is Black Sesame Seed Paste?

In Japanese, this recipe for black sesame paste is sometimes called kuro neri goma, and in Chinese, it goes by hēi zhī ma hú. It has been a staple in Asian kitchens for decades. Black sesame seed paste is made using toasted black sesame seeds that are first ground into a fine powder.

After more time grinding, the sesame seeds will start to release some of their natural oils. Finally, either a liquid sweetener like honey or sesame oil for the unsweetened version is added to thin the paste until the desired thickness is achieved.  Essentially, sesame seed paste is like a nut butter but made with seeds instead- just like our pumpkin seed butter.

What does it taste like?

The roasting of the black sesame seeds is what intensifies its unique flavor. It also gives it that distinctive dark charcoal black color.  Toasted black sesame paste is deeply nutty, earthy, naturally lightly sweet with a slight hint of bitterness. In addition, the tantalizing aroma is out of this world.

Depending on what additions you add to the sesame seeds, it will add another dimension to the flavor. For example, honey is often used to sweeten the paste and it gives it a slightly firmer texture.  Depending on where the bees collected the nectar from, it may impart a lightly sweet floral or citrus flavor. On the other hand, the addition of sesame oil will intensify the nutty flavor of the sesame seeds.

Hop on this new popular food trend in Asia! You have no idea what you have been missing out on. Living in Japan we always looked forward to black sesame mochi donuts. Whilst in Hong Kong, you can't pass up a freshly made black sesame cereal.  We just can't seem to get enough of it.

Ingredients (Sweet and Savory)

Black Sesame Seeds - organic and unhulled are preferred to hulled seeds. The unhulled variety contains more health benefits and has a deeper flavor. But, at the end of the day - use what you have on hand. The seeds can be either toasted or raw. If your sesame seeds are raw, it will just take a bit longer to toast them.  If you have extra sesame seeds, try them in a homemade furikake seasoning. 

Honey (Sweetened Paste) - raw organic is the healthier option but use what you have on hand. If you want to make this recipe vegan, try maple syrup or agave in a 1:1 exchange for honey. We haven't tested this recipe with alternative sweeteners like liquid stevia or monk fruit.

And/or

Sesame Oil (Unsweetened Paste) - toasted and either regular or black sesame oil. In the perfect world, organic and extra virgin cold pressed oil would be lovely. If you do not have sesame oil, you can exchange it with a light-flavored oil such as olive, grapeseed, walnut, avocado, or peanut oil. Note that this will slightly alter the flavor profile.

How to Make It: Different Methods

• Toasting Sesame Seeds: Sauté the "toasted" black sesame seeds over low heat for approximately 5 minutes until aromatic and warmed.
• Grinding: Use a Food Processor, High-Powered Blender or a mortar and pestle. Grind the seeds until it resembles a fine, sandy texture. You may even want to grind extra black sesame seeds for gluten free sesame cookies.

• Scraping Down: Periodically pause the device and scrape down the sides. This helps to move the seeds down to the blades of the machine or center of the mortar.
• Blending: Continue to pulse and blend the black sesame seeds until they start to extract the oils from within the seeds. If your blender or food processor allows it, continue grinding until a paste is formed.

• Honey or Sesame Oil Addition: For the sweetened version, add honey 1 tablespoon at a time or until the desired texture. (Total between 4-5 tablespoons.) Craft the unsweetened version by adding 1 teaspoon at a time of sesame oil until you reach the desired texture. ( Approximately 1 to 1.2 tablespoons)

Variations and Substitutions

• Water Instead of Sesame Oil: To keep the fat down, add 1-2 tablespoons of water instead of sesame oil. Please note, that this will reduce the days it can be stored to 5 to 7 days in the refrigerator. In addition, it will not be as shiny and there is a higher risk of spoilage.
• Sweetener Alternatives: To keep the condiment vegan, exchange the honey with 1:1 maple syrup, agave, dates, or date paste. We do not suggest using sugar granules as this may make the paste gritty.
• Flavor Additions: Add a little bit of vanilla extract, ground cinnamon or cocoa powder while mixing .
• Noodle Sauce: Make a delightful Asian noodle sauce! Mix natural peanut butter, chili sauce, soy sauce and rice vinegar with the black sesame paste. Adjust the amounts based on your taste preferences.
• Thinning the Paste: Consider thinning the paste out with 1 to 2 tablespoons of water. Recipes like ice cream, black sesame milk or lattes are easier the mix when the paste is thinner.

How Much Paste?

The yield of sesame seed paste can vary based on several factors. These factors include the quantity of sesame seeds used, their moisture content, and the efficiency of the blending process. However, as a general guide:

Starting Amount: If you begin with 1 cup of sesame seeds, you can typically expect to get approximately ½ to ⅔ cup of sesame seed paste.

Yield Variation: The yield may vary depending on the specific type of sesame seeds, their freshness, and the blending equipment used. Some seeds release more oil than others, affecting the final consistency of the paste. Were you meticulous scrapping the black sesame paste out from the blender or food processor. Did you find yourself performing lots of "quality control" testing? (smiling)

Adjustments: You can adjust the thickness of the paste by adding liquid (like honey or sesame oil) during the blending process.

How to Store

Refrigerator: Prepared black sesame paste can be stored in the refrigerator in a covered container for up to a month.

Freezer: For longer storage, you can freeze for up to 6 months in a freezer safe container.

Consistency: When black sesame seed paste is refrigerated, it becomes firmer and thicker. When frozen, it becomes a solid mass. When you are ready to use it, allow the paste to come up to room temperature. This makes the paste more pliable and easier to measure.

Helpful Recipe Tips

• Toast the Seeds: Sauté over low heat for approximately 5 minutes to avoid burning. Alternatively, you can roast sesame seeds in a 350°F (175°C) oven. Place in a single layer on a baking sheet and bake for 8 to 10 minutes. Keep a close eye on them so they do not burn.
• Blend the seeds when slightly warm to allow their natural oils to release.
• Use at least 1 cup of seeds. This quantity ensures proper circulation in the food processor or high-speed blender for smoother blending.
• Hang in There: It takes approximately 5 to 7 minutes to allow the seeds to release their oils.  Scrape down the sides of the blender, food processor or mortar periodically.
• Correct Consistency: When the black sesame seeds start releasing their oil the sesame powder starts to stick to the sides. You can continue to blend or add honey or sesame oil to get the paste moving. We chose to keep the paste thick as you can always thin it out later.

Recipe Hacks Learned the Hard Way!

• Sesame seeds have their own internal oil. Please start out with less honey or sesame oil and just add a little at a time. Start with one tablespoon of honey or 1 teaspoon of sesame oil. Adjust according to your desired sweetness and consistency.
• If you have a powerful food processor or quality high-speed blender - you may not need to add any honey or sesame oil at all.
• Don't overtax your blender or food processor so it does not overheat the machine.  FYI - smoke from the food processor or a funny burning smell coming from the machine is not a good thing.
• If you have a sad little blender like us, you may need more honey or sesame oil to get the homemade black sesame paste going.
• Try using a mortar and pestle to grind the seeds but be prepared to work those arm muscles.
• The more sesame oil or honey you add the thinner the black sesame paste will be. The consistency depends on how you use the recipe. For example, lattes, "nice" creams and sesame pie swirl cookies will do better with a thinner consistency. Whereas, if you need to use it for the filling of a mooncake you will want it thick enough to roll into a ball.
• To measure honey, prime your tablespoon with a little oil or sesame oil before measuring so that it slides right off the spoon.
• When the sesame paste is refrigerated, it will thicken up almost to the texture of a sticky playdough. After you set the sesame seed paste out at room temperature for about 15 minutes, it will return to a more spreadable liquid state.

Frequent Asked Questions (FAQ's)

Ingredients and Substitutions

Butter: Unsalted and at room temperature for optimal results. To make these orange cookies vegan and dairy-free, swap it with plant-based butter.

Granulated Sugar: Use ½ cup; note that we haven't tested sugar alternatives. Changing sugar types can affect the cookie's texture.

Orange Zest: We used mandarin oranges; alternatively, regular naval orange zest works too.

Orange Juice (OJ): Fresh juice from sweet mandarin oranges is ideal, but fresh orange juice or pantry OJ can also be used.

Egg: If you are not vegan, use a large egg at room temperature. For a vegan version, try ¼ cup applesauce and add ½ teaspoon extra baking powder to maintain texture.

Vanilla Extract: Add 1 teaspoon for extra flavor, or experiment with almond extract or anise in small amounts (¼ teaspoon) to complement the orange flavor.

Gluten-Free Flour Blend (with xanthan gum): We recommend King Arthur Gluten-Free Measure for Measure Flour for its excellent texture in Italian orange cookies and chocolate macadamia nut cookies. If not gluten-sensitive, regular all-purpose flour is an option.

Baking Powder: Ensure it's not expired; for a gluten-free version, use gluten-free baking powder.

Cornstarch: The secret ingredient! It binds liquids without drying, creating an addictive chewy texture. Please make sure your brand is gluten free, if you are celiac or have gluten intolerances.

Powdered Sugar (Confectioners' Sugar): For the sweet orange icing!

Ingredients & Creative Variations

To craft these delectable vegan rocky road bars, gather the essentials:

1. Plain Rice Cake Crackers:

• American puffed rice disks, each around 9 grams and 4 inches in diameter.
• Important: Not to be confused with sticky rice cakes made from glutinous rice flour.
• Choose lightly salted or no-added salt versions; off-brand options often deliver quality at half the price.

2. Dark Chocolate Chips (Vegan):

• Choose vegan dark chocolate chips for a rich, dairy-free experience.
• We recommend Enjoy Life Baking Dark Chocolate Morsels for their nut-free, soy-free, gluten-free and dairy-free composition.
• Feel free to experiment with regular dark or semi-sweet chocolate chips or a mix of milk and dark for non-vegan options.

3. Coconut Oil or Light Oil:

• Enhance chocolate melting with silky smoothness by adding coconut oil or a light oil. The coconut oil works it magic allowing you to bypass the tempering process but it makes it glossy for chocolate covered frozen fruit and gluten free rocky road.

4. Marshmallows:

• Choose mini marshmallows for optimal chewiness or slice full size marshmallows into small pieces.
• Our pick: Dandies all-natural mini vanilla marshmallows-certified gluten-free and vegan.
• Get creative with colored fruit marshmallows for a playful twist.

5. Crunchy Seeds, Nuts, and Dried Fruits:

• We used a trail mix blend featuring dried cranberries, roasted pepitas, sunflower seeds, and walnuts.
• Explore alternatives like chewy goji berries, dried mango, coconut, or even freeze-dried fruits.
• If making for a school party, we avoid adding peanuts or any tree nuts due to allergies.

6. Sprinkles:

• Embrace the festive spirit with seasonal sprinkles; think red, green, and gold for the holidays.
• Customize this rice cake snack for various occasions-pastels for spring, red, and pink for Valentine's Day, or any fun combination that suits your mood.
• Let the joy of creativity shine in every sprinkle!

How to Make: A Quick Guide

• Add coconut oil or light flavored oil to the dark chocolate chips and stir.

• Microwave the chocolate chips in 20 to 30 second burst and stir in between until almost all the way melted. Stir until smooth and creamy.

• Mix broken rice cake crackers, mini marshmallows, dried fruits, nuts, and seeds or a combination of add ins as desired. Drizzle over the melted chocolate.

• Stir well and then add to a parchment lined baking dish.
• Top chocolate rice cake rocky road bars with sprinkles.
• Refrigerate until set. Exercise patience or give in to temptation for an early taste test-your call!