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.
Credit: Photo by Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Ali Ramee
Recipe Summary test
3 hrs 40 mins
Find mooncake molds at Asian grocery stores or online at amazon.com.
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.