Black Sesame Mochi

To prepare the black sesame filling, toast the Black sesame seeds in a dry wok or pan over medium heat for 3-5 minutes until fragrant, stirring constantly to prevent burning. Let them cool completely.

Grind the toasted Black sesame seeds and the 50 grams of Granulated sugar (for filling) in a food processor or spice grinder until a fine powder is formed.

Melt the Lard. Add the melted Lard to the ground black sesame mixture and mix well until a thick, cohesive paste forms. If the paste is too dry, add a tiny amount of additional melted Lard. Chill the black sesame filling in the refrigerator for at least 30 minutes to firm up, then divide it into 10 equal portions and roll them into small balls.