Ginger Date Mochi with Walnut Filling

Name: Ginger Date Mochi with Walnut Filling
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 servings
Cuisine: Middle Eastern
Ingredients: 1 cup (130 g) glutinous rice flour (mochiko); ¾ cup (180 ml) water; 1½ teaspoon (4½ g) ground ginger; 3 tablespoon (45 ml) honey; ¼ teaspoon (1½ g) fine sea salt; 3 tablespoon (30 g) cornstarch, for dusting, divided; 1 cup (170 g) Medjool dates, pitted, finely chopped; ¾ cup (90 g) walnuts, toasted, finely chopped; 2 tablespoon (30 ml) honey; ½ teaspoon (1½ g) ground cinnamon; ¼ teaspoon (½ g) ground cardamom; pinch fine sea salt

From the MyKitchenBank Kitchen

Chewy mochi pillows infused with warming ginger and filled with a spiced walnut-date paste. This Middle Eastern–Japanese fusion confection combines the delicate chewiness of mochi with the deep sweetness of dates and the crunch of toasted walnuts, finished with a touch of honey. Perfect as an elegant dessert or gift.

Prep: 20 min
Cook: 15 min
Wait: 15 min
Total: 50 min
Makes: 12 pieces (about 1 oz / 28 g each)

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Steps

Before you start

Line a 8×8-inch (20×20 cm) square baking pan with parchment paper
Toast walnuts in a dry skillet over medium heat for 3–4 minutes until fragrant, then cool before chopping
Have all ingredients measured and the steamer setup ready so mochi doesn't cool while you assemble

1
Make the walnut-date filling
- In a small bowl, combine the chopped dates, chopped toasted walnuts, 2 tablespoons honey, cinnamon, cardamom, and a pinch of salt.
- Stir until the mixture is well combined and holds together when pressed.
- If it feels too dry, add a few extra drops of honey.
- Set aside.
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Ready when: Mixture is evenly combined and holds together when pressed
Tip: Finely chop both the dates and walnuts so they bind together easily and fit neatly inside the mochi.
2
Steam the mochi batter
- In a medium saucepan, whisk together the glutinous rice flour, water, ground ginger, 3 tablespoons honey, and sea salt until smooth with no lumps.
- Fill a large pot with water and bring to a boil.
- Set a steamer basket inside the pot.
- Pour the batter into the parchment-lined 8×8-inch baking pan and set it in the steamer basket.
- Cover the pot and steam for 12–15 minutes, until the mochi is translucent and pulls away slightly from the sides of the pan.
- The center should jiggle slightly but hold its shape.
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Ready when: Mochi is translucent, pulls away from pan sides, and center jiggles but holds its shape
Tip: Whisk the batter thoroughly to prevent lumps that won't cook through evenly. Check water level in the pot halfway through steaming.
3
Cool and dust the mochi
- Remove the pan from the steamer and let the mochi cool for about 10 minutes at room temperature until it is cool enough to handle but still warm and flexible.
- Dust the top surface generously with cornstarch (about 1½ tablespoons) and dust your work surface with the remaining cornstarch.
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Ready when: Mochi is cool enough to touch without burning your fingers but still warm and pliable
Tip: Warm mochi is much easier to work with than cool mochi, so don't let it sit too long. If it firms up too much, briefly reheat it in the steamer.
4
Cut the mochi into squares
- Invert the mochi onto the cornstarch-dusted work surface and carefully peel away the parchment paper.
- Dust the top of the mochi with any remaining cornstarch.
- Using a sharp knife (dip it in cornstarch between cuts to prevent sticking), cut the mochi into 12 roughly equal squares, about 2×2 inches (5×5 cm) each.
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Ready when: Mochi is cut into 12 even squares with clean edges
Tip: Dip the knife in cornstarch before each cut to keep the blade from sticking and tearing the delicate mochi.
5
Fill and wrap each piece
- Working with one square at a time, place it on a cornstarch-dusted surface.
- Flatten the square gently with your fingers into a thin disc about 3 inches (7.5 cm) across.
- Place about 1 tablespoon of the walnut-date filling in the center.
- Fold the edges of the mochi up and over the filling, pressing and pinching gently to seal it.
- Turn it seam-side down on the dusted surface.
- Repeat with the remaining mochi squares and filling.
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Ready when: All 12 mochi are filled and sealed with no filling showing
Tip: Keep your fingers lightly dusted with cornstarch so the mochi doesn't stick. Work quickly so the mochi stays warm and pliable, but don't rush—gentle handling prevents tearing.
6
Chill and serve
- Transfer the filled mochi to a parchment-lined plate or airtight container, seam-side down.
- Chill in the refrigerator for at least 30 minutes (or up to a few hours) until the exterior is set and no longer sticky.
- Serve at room temperature or slightly chilled.
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Ready when: Exterior is firm to the touch and no longer sticky
Tip: Chilling makes the mochi easier to handle and eat without your fingers getting too sticky. They can be eaten cold, at room temperature, or gently reheated.

Good to know

Tips

The cornstarch dusting prevents sticking and is edible, but you can brush off excess before serving if you prefer.
Warm mochi is delicate and will tear easily if you rush; work slowly and gently when flattening and filling each piece.
The glutinous rice flour must be mixed smoothly with the water before steaming to prevent lumps. Whisk for at least 1 minute.
If you don't have a steamer basket, improvise by placing a heat-safe bowl or ramekin upside-down in the pot and setting the baking pan on top, ensuring it doesn't touch the boiling water.

Make ahead

You can prepare the walnut-date filling up to 1 day ahead and store it in an airtight container in the refrigerator. The entire batch of mochi can be made up to 2 days ahead and stored in the refrigerator; gently reheat in the steamer for 2–3 minutes if you prefer them warm.

Storage & reheating

Store finished mochi in an airtight container at room temperature for up to 1 day, or in the refrigerator for up to 3 days. They do not freeze well due to texture changes. To reheat, place on a steamer basket or in a microwave for 10–15 seconds until warm.

Substitutions

walnuts, toasted → Roasted hazelnuts or chopped almonds. Use the same weight (90 g / ¾ cup). The flavor profile will shift slightly but the texture and binding will remain similar.
ground ginger → 1 tablespoon (6 g) fresh ginger, finely minced and pressed to release excess moisture. Fresh ginger will add more zesty brightness than ground ginger; reduce the amount slightly as it is more potent.
ground cinnamon → Ground ginger (½ teaspoon / 1.5 g) or ground cloves (¼ teaspoon / 0.5 g). Adjust to taste. Ground cloves are more pungent, so use sparingly.
Medjool dates, pitted → Dried figs or dried apricots, finely chopped. Use the same weight (170 g / 1 cup) and add 1 extra tablespoon of honey to the filling if the fruit feels very dry.