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.

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.

Ingredients

Fresh Okra - Did you know there are over 60 known okra varieties around the world? In the US, the Clemson spineless okra is the most common. There is even a red okra. You can use any type of "fresh" okra you desire. However, you cannot use frozen or previously cooked okra in this recipe because you will end up with slimy okra. More on that later.

Olive oil - or oil of choice to prevent sticking to the grill.

Tajín^® Seasoning - is a gluten-free Mexican seasoning mix made with chili peppers, lime, and sea salt.You can easily exchange this spice mixture with chili powder - so don't worry if you do not have it on your spice rack. Just as an FYI, this post is not sponsored in any way. We just love this spice because it is delicious on cut fruit like pineapple, spices up grilled mango chicken and fun to add to cocktails.

Lime Juice - Adds a pop of brightness to the okra on the grill and prevents it from going from crunchy to slimy.  

How Do You Grill Okra?

• Preheat the grill to medium high heat. Soak wooden skewers (so they do not burn on the grill) or grease your vegetable grill basket.
• Toss fresh whole okra with olive oil, Tajin^® seasoning (or chili powder) and salt and pepper to taste.
• Use 2 skewers and thread on the okra on them or place them on a grill plate. This keeps them secure and easier to turn.

• Grill okra over medium high heat for 2 minutes on each side until lightly charred but still crisp.
• Remove okra from the grill and squeeze over fresh lime juice to taste.

What Temperature Should the Grill Be?

If you are lucky enough to have a working thermostat on your grill, you will want to shoot to around 400°F to 425°F (204°C to 218°C). We give a range as we know it is difficult to target an exact temperature on a grill. This is approximately medium-high heat.

How to Cook Okra That is Not Slimy?

These recipe tips and hacks will help you make the best crispy but tender grilled okra.

• Dry Okra Pods Well After washing:  Make sure they are extra dry before adding any of the seasonings. If they are still wet, they will steam instead of getting a quick sear on the grill. This will result in a soggy okra.
• Keep Okra Whole: Do not remove the ends or cut in half.
• Cook Fast! Use Medium - High Heat! The longer the okra sits on the grill to cook the more potential there is for it to get slimy.
• Give Okra Pods Space to Cook: Don't overcrowd your grill basket or place too many okra pods on your skewers. The grilled okra needs space in between to sear quickly. You may need to cook in batches if your grill space is small.
• Do not overcook your okra. The goal is just until you can pierce your knife into the edge of it. It is nice when they are slightly crisp but have taken on the smokey flavor of the grill. 
• Add lime juice: The acid helps reduce any slimy consistency.

Recipe Variations

• Substitute Tajin^® Seasoning with dried chili powder.
• Add a little lime zest before serving your keto grilled okra.
• Enhance the Tex Mex flavors by adding a little dried ground garlic powder and cumin before grilling.
• Serve with garlic chili oil.

What to Serve with Grilled Okra?

We are all about keeping things simple. If you already have the grill prepped and ready to go, serve crispy okra as a side to dish for yakitori, lamb kabobs, burgers or even feta stuffed mushrooms.

Try these Tajin spiced okra as a low carb appetizer along with Asian beef roll ups to maintain your low carb diet. 

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?

What Does it Taste Like?

This black sesame latte has a creamy velvety texture with a unique nutty and earthy flavor. It's destined to be your favorite beverage to unwind after a busy day.

Black Sesame Drink

Sweet dessert shops, like Tsui Yuen Dessert Shop in Hong Kong, offer a black sesame soup, ice cream and black sesame double steamed milk - a must try if you are ever visiting. But we wanted to enjoy these treats at home.  So, we began with testing the process with different methods and discovered many helpful recipe hints to share with you along the way.

Skip the fancy coffee house flavored lattes and make this delicious dairy free and gluten free alternative. You can make it healthier and more affordable at home. Use a blender, mason jar with a lid, French press or even a handheld frother to make a luscious frothy black sesame latte today. It's time to channel your inner barista skills with this easy latte recipe. Let's get to it!

Basic Ingredients

Black Sesame Seed Paste - This Asian Homemade paste is so much better than storebought.  You can exchange the paste with black sesame tahini or regular tahini but note that the sesame seeds are not roasted, nor sweetened.  Tahini is slightly bitter compared to a deeply roasted black sesame paste. 

Non-Dairy or Dairy of Choice - we used plant-based milk because dairy and lactose plays havoc on our digestive system. Plant - based milks like soy milk, almond milk, hemp milk, oat milk, etc. all work well and are a great vegan alternative.  Each plant-based milk adds a little different flavor profile to the latte. If you do not have a dairy sensitivity, feel free to use regular milk. 

Sweetener of Choice - Our homemade black sesame paste is already sweetened. However, you can add a little honey or none to suit your desired level of sweetness. Try maple syrup or even date paste to keep this sesame latte vegan or alternative sweetener of choice.

Dash of Salt - Optional but it brings out the natural sweetness of the black sesame seeds and balances the flavors.

Equipment Needed?

In the perfect world, we would all have an espresso machine with an integrated frother at home. But, realistically speaking, this is not a perfect world. You don't need all that fancy equipment. If you have one of the following, you have everything you need to make this creamy and delicious black sesame latte at home.

1. Blender
2. Mason jar with a lid - and some strong muscles!
3. Handheld frother
4. Or even a French press

How to Make a Black Sesame Latte?

This recipe can be made either hot or iced (cold) depending on your preference. You can even add a delightful matcha or strawberry cold foam on top which we will cover in the next section.

HOT

• Heat up dairy or non-dairy milk of choice in a pan over low heat. Do not boil!
• Add black sesame paste, sweetener of choice and a dash of salt to the warmed milk and stir.
• Blend the hot black sesame milk until frothy. You can froth the latte with one of these 4 methods.
• Place hot black sesame milk in a blender. Cover and hold a tea towel over the top and blend until frothy.
• Carefully pour the hot sesame milk inside a mason jar with a lid. Close the lid and use a tea towel around it and proceed to shake the $%^& out of it until frothy.
• Use a handheld or portable frother. 
• Serve hot and enjoy!

Recipe Tip: Milk tastes the sweetest between 135-150°F (57-66°C).

COLD

• Heat up the black sesame paste in the microwave for about 15 to 20 seconds or until very soft and easy to stir.
• Add cold milk or non-dairy of choice, heated black sesame paste, sweetener of choice together.
• Froth until creamy in a blender, mason jar with lid or a handheld frother.
• Serve over ice and enjoy!

Recipe Tip: Heating the black sesame paste for 15 to 20 seconds or just until warm and soft makes it easier to incorporate into the dairy or non-dairy of choice.

What is Cold Foam?

Say hello to the new happening trend in the barista world - cold foam. This is an optional ingredient for our black sesame latte. However, it's so darn good - why would you want to skip it?

Cold foam is light and frothy dairy or non-dairy based creamy topping for beverages like iced cappuccino, black sesame latte, Bumblebee coffee or a coconut chai tea latte . These creamy cloudlike delights can be sweetened and have added flavorings like vanilla, cinnamon, pumpkin, chocolate, peppermint, strawberry and matcha - just to name a few.

Cold Foam vs Whipping Cream

You might be wondering, is cold foam just like whipped coconut cream or whipped topping? The answer is no. Cold foam can be formed rather quickly with less effort by getting air suspended within a combination of cream and milk or a non-dairy creamer. By default, cold foam only lasts between 30 minutes to a couple of hours before it starts to deflate back into a liquid state.

Whipped topping on the other hand, has more fat and requires a lot more energy and force to change the lipids structure from a liquid to soft solid state of whipped cream.  Because of the changes made to the structure within the fats, whipped topping can last at least 5 to 7 days in the refrigerator if stored properly.

How to Make Cold Foam Without a Frother?

Yes you can! You can make cold foam with some everyday items you probably already have in your home. The goal is to add air and volume to cream or a non-dairy cream quickly. The everyday blender, a French Press, hand mixer, whisk or even mason jar with a lid are 5 easy tools to use.

Quick Frothing Tip: Use COLD cream, milk, and cool instruments for the best frothing results.

Blender

The blender can easily froth cream on high speed in about 1 minute flat. Pour the COLD cream and additions in the blender. Put on the lid and blend on high for about 1 minute or until the cream doubles in volume. If you wait a few seconds, the foam will start to rise to the top.

French Press

A French press can double the volume of cream in about 30 seconds. Pour the COLD cream into the French press and raise and lower the plunger starting out slow and then advance quickly until you have a thick cream.

Quick Tip: Don't overfill the French press as the cold foam will increase in size.

Mason Jar with Lid

The mason jar with a lid option is simple but effective way to froth cream. Pour the COLD cream and your additions into the mason jar with a lid. Shake vigorously for about 1 to 2 minutes or until the cream doubles in size.

Handheld Frother

A handheld frother is a relatively inexpensive device. If you have one, make sure you put the non-dairy creamer in a tall glass or mug as it will double in volume.

Mixer or Whisk

Using a small hand mixer or a whisk and deep bowl, beat the cream until soft frothy texture is reached. This is the messiest option for sure.

Strawberry Foam

Add a little pop of spring to your black sesame flavored latte with this light and fluffy delicately sweet pink strawberry foam. The nuttiness of black sesame with fresh strawberries is a must try combination. You only need 4 ingredients: strawberries, sugar or alternative sweetener of choice, a little water and cream or liquid non-dairy creamer of choice. Strawberry cold foam is an optional ingredient but a delicious way to celebrate the berry season.

How to Make Strawberry Foam?

• Add chopped strawberries, sugar or sweetener of choice, and a couple of tablespoons of water to a saucepan and cook over medium heat for approximately 10 to 15 minutes or until the strawberries break down.

• Mash the cooked strawberries over a fine mesh strainer to isolate the strawberry syrup. The remaining strawberries are delicious on toast, oatmeal, berry smoothie or even strawberry banana pancakes.

1. Froth cream and milk or your non-dairy barista blend creamer of choice. You can do this with a handheld frother, blender, French Press or even a mason jar with a lid.
2. Add the strawberry syrup to the frothed cream and continue frothing until well blended and a pretty pink color.
3. Add a dollop of strawberry cold foam to the top of a hot or iced black sesame latte and enjoy!

How to Make Matcha Cold Foam?

If you need a little calm focus, adding a little dollop of matcha cold foam to the top of your black sesame latte is the way to go. The green tea has earthy, grassy notes that are a nice complement to the flavored latte.

• Blend matcha with a little water with a whisk. If you plan on adding a sweetener like maple syrup, honey, or sweetener of choice to your matcha cold foam, use warm water. Otherwise, you can use room temperature water or cold water to blend the matcha green tea.

• Froth cream and milk or your non-dairy barista blend creamer of choice. You can do this with a handheld frother, blender, French Press or even a mason jar with a lid.
• Add the matcha mixture to the frothed cream and continue frothing until well blended and a pretty light green color.
• Add a dollop of matcha foam to the top of a hot or iced black sesame latte and enjoy!

Cold Foam Hack: When making a dairy free cold foam, look for plant based non-dairy creamers that for signage "barista Blends" that are made specifically for making cold foam.

How to store?

Plain black sesame latte can be stored in a covered container in the refrigerator for up to a week. You will need to froth again as the creamy texture will return to a liquid state.

Variations in Latte Recipe

• Try a creamy and frothy black sesame latte hot with a sprinkle of roasted sesame seeds on top.
• Make an affogato and pour the latte over black sesame nice cream.
• Pour the black sesame latte over ice and enjoy cold.
• Top with a billowy cloud of strawberry foam
• Pour a creamy matcha cold foam on top.
• Top with both matcha and strawberry cold foam for a triple delight.
• Add in a shot or two of espresso in a glass followed by the black sesame latte.
• Make it into a bubble tea and add a few chewy boba balls (black tapioca pearls)
• Serve black sesame latte over a chai tea latte or your favorite black tea.
• Black sesame pairs well with vanilla, chocolate, and fresh fruits.

What to Serve with a Latte?

Lattes are a special treat all on their own. However served as an afternoon tea are delicious with a sweet treat like Sakura shortbread cookies, Welsh cakes, strawberry jam cookies , or egg tarts. If it is during the Hanami (cherry blossom viewing) season, try serving with a sweet and savory isobeyaki mochi or mung bean daifuku mochi. You may want to try this easy latte with one of our other healthy black sesame desserts.

Decision Time

We love this black sesame latte recipe hot and iced. But we need your help. We can't decide whether we love matcha or strawberry foam or more. Make this recipe today and let us know if the comments if you like one way better than the other.

Basic Ingredients

Soft tofu - Start with well-drained "soft tofu" for the perfect Chinese pancake texture. Unlike "firm tofu" like we used in our tofu turkey meatballs or our whipped tofu ricotta, a "soft tofu" gives the pancakes a silky smooth center.

Cornstarch - Binds all the delicious vegetables together with the tofu.  Clabber Girl brand cornstarch is certified gluten free.

Vegetables and Mushrooms of choice - Choose your favorites based on personal preference and what you have in your crisper. You will need a total of 9 tablespoons of raw veggies. We used bamboo shoots, red bell peppers, green onions, and mushrooms. The best types of vegetables are quick to cook veggies without a high moisture content. Tomatoes are not a good addition as these are too wet. If you choose firm vegetables like carrots, they will need to be cooked until fork tender before putting in the vegetable pancake batter.

Soy Sauce - adds a savory umami flavor to the vegetable pancakes. Please use coconut aminos or tamari sauce to stay gluten free.

Chinese 5 Spice Powder - is a unique spiced made with ground anise, fennel seeds, Szechuan peppercorns, cloves, and cinnamon. This spice blend adds depth and flavor to our Chinese beef noodle soup, vegan radish cake and more.

Orange zest - the secret ingredient that brightens up this Cantonese dim sum recipe. We first had these little Chinese pancakes in the Chi Lin Vegetarian restaurant (a hidden gem) located in the beautiful Nan Lian Garden in Hong Kong (HK) within the Chi Lin Nunnery. This Buddhist Cantonese restaurant uses crushed dried tangerine peel in their tofu pancakes. We substituted orange zest for the dried orange peel as it is easier to find at your local grocery store.

Dipping Sauce Ingredients

Soy Sauce - or Coconut Aminos or tamari sauce to stay gluten free.

Garlic - choose fresh garlic for the best flavor, but you can substitute it with dried ground garlic powder if needed.

Ginger - freshly peeled and grated ginger is best, but you can also substitute it with dried ground ginger. Dried ground ginger is stronger and more concentrated than fresh ginger. For every 1 tablespoon of fresh ginger, you can exchange with ¼ teaspoon dried ground ginger.

Chinese Black Vinegar - (Chinkiang vinegar) or can substitute with a light rice vinegar. The vinegar gives it that addictive tang.

Sesame oil - adds a toasty nutty flavor to the dipping sauce. If you like it spicy, add a little garlic chili oil.

How to make Savory Tofu Pancake Batter?

• Chop vegetables and mushrooms

• Add salt to the tofu to a bowl. Allow it to marinate for about 5 minutes and drain it well.
• Mash the tofu with a fork. Then, add enough cornstarch so it reaches a consistency thicker than ricotta cheese.
• Saute the vegetables and mushrooms until soft and aromatic. Then add soy sauce (coconut aminos), spices and orange zest.
• Add the cooked vegetable mixture into the tofu puree and season to taste.

• Spray or dab non-stick frying pan with oil. On a medium - low heat, add a heaping tablespoon of tofu vegetable pancake batter into your non-stick pan and spread it carefully into a circle shape.
• Saute vegetable pancake on both sides for about 2-3 minutes or until crispy on the outside and golden.

Recipe Tips

• Use soft tofu instead of firm tofu for these savory pancakes. This gives these Chinese pancakes a silky-smooth interior texture.
• Allow the tofu to drain well or use a tofu press.
• Add enough cornstarch so that the consistency is thicker than ricotta cheese. The tofu pancake mixture should be thick enough to hold on the spoon, if you tilt it sideways. Depending on how well you drained your tofu, you may have to add less or more cornstarch to get to this consistency. In addition, every tofu brand has a different water content.
• Be sure to fry the vegetables until soft. After you add the soy sauce, cook until evaporated.
• Use a non-stick pan for the best results.
• Do not add a lot of oil, just enough so the batter does not stick to the pan. This step keeps the savory Asian pancakes light and healthy.
• We suggest keeping space in between the pancakes to make them easier to turn and do not make them too large.
• Be gentle when flipping vegetable pancakes made with tofu as they are fragile. It may take you a couple of tries to perfect the process.
• Lastly, if the pancakes are falling apart, you probably need to add more cornstarch as a binder.

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!