Soft & Chewy Black Sesame & Soy Milk Mochi Pudding!

How about a smooth and creamy black sesame dessert for summer? In this video, I made a sweet version of goma dofu (Japanese sesame tofu) using black sesame paste and soy milk. Goma dofu is usually served as a savoury dish in Japan, but it also works beautifully as a dessert. The result is smooth, slightly chewy, and melts in your mouth. The golden powder on top is kinako – roasted soybean flour. Kinako is widely used in traditional Japanese sweets and pairs wonderfully with black sesame. The key to success is patience. Cook and stir the mixture well until it thickens and becomes glossy. Once bubbles begin to appear, continue cooking for another 3–4 minutes while stirring constantly. This dessert gets its soft, mochi-like texture from starch. It is at its best when freshly made, so enjoy it while it is still soft and silky. I hope you enjoy this simple Japanese summer dessert.