Microwave Bánh Deo (Mochi Mooncakes) with Black Sesame–Chocolate Filling

Pastry chef Doris Hô-Kane of Ban Bè in Brooklyn uses a microwave to make both the chewy mochi skin and rich black sesame–chocolate filling of her beautiful Bánh Deo (Mochi Mooncakes), greatly reducing both their cook time and the number of pots and pans to be cleaned after. Hồ-Kane's mochi mooncakes use a combination of black tahini and chocolate to create a nutty, smooth, and creamy filling. The chewy mochi coating can be kept plain, or you can add flavor and color by mixing in some matcha powder. Black tahini is especially nutty in flavor, but in a pinch, regular tahini will do. The mochi dough is sticky, so you might prefer to wear plastic gloves as you form the mooncakes. You will need a wooden mooncake mold meant to hold 50 grams, about 1 1/2 inches in diameter.

mochi mooncakes
Photo: Photo by Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Ali Ramee
Active Time:
40 mins
Total Time:
3 hrs 40 mins



  • 4 ounces 60% cacao bittersweet chocolate chips

  • cup black tahini (black sesame paste)

  • 3 tablespoons pure maple syrup

  • ¼ teaspoon fine sea salt

Mochi Skin

  • 1.50 cups mochiko flour (sweet glutinous rice flour) (such as Koda Farms) (about 7 ounces)

  • 1.50 cups water

  • 1 cup granulated sugar

  • .50 teaspoon rice vinegar

  • 2 teaspoon unsweetened matcha powder

  • Potato starch or cornstarch, for dusting


Make the filling:

  1. Microwave chocolate chips in a medium-size microwavable bowl on high in 30-second intervals until melted, stopping to stir after each interval. Add tahini, maple syrup, and salt; stir until combined. Cover and chill until set, about 1 hour.

  2. Using a 1-tablespoon scoop, scoop out filling, and roll between your palms to create 18 balls, working quickly to prevent chocolate from melting. Place chocolate balls on a baking sheet lined with parchment paper, and chill until ready to use.

Make the mochi skin:

  1. Stir together flour, 1 1/2 cups water, sugar, and vinegar in a large microwavable bowl. Cover bowl loosely with plastic wrap. Microwave on high for 60 seconds. Stir using a rubber spatula, and continue microwaving until a sticky, semi translucent dough forms, stopping to stir every 60 seconds, 6 to 8 minutes. Cover bowl loosely with plastic wrap, and chill until mochi skin is cool enough to touch, about 2 hours. Once dough is cold, knead in matcha powder until mochi is evenly green.

  2. Divide mochi dough evenly into 18 pieces (about 1 1/4 ounces each), and roll into balls, wearing rubber gloves if desired to prevent sticking. Place mochi balls on a work surface lightly dusted with potato starch or cornstarch. Sprinkle mochi balls with starch. Using a rolling pin, flatten each mochi ball to 2 1/2-inch diameter. (If it gets too soft and sticky to work with, chill for 10 minutes.)

  3. Place 1 filling ball on center of 1 mochi skin. Wrap mochi around chocolate, pulling and pinching edges together to seal. Sprinkle with more starch, and roll into a ball. Brush off excess starch, and place into a 1 1/2-inch wooden mooncake mold. Gently but firmly press mooncake into mold; flip mold over to release. Repeat process with remaining filling and mochi skin. Mooncakes can be served immediately or refrigerated as directed.


Find mooncake molds at Asian grocery stores or online at amazon.com.

Make Ahead

Filling can be made ahead of time and refrigerated in an airtight container up to 1 week. Mooncakes can be served immediately or stored, covered, in refrigerator up to2 days. If chilled, leave at room temperature for 30 minutes before serving.

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