1/2 tsp finely ground black sesame seeds (for topping)
Mini cupcake liners (diameter 1.25 in)
Cut and dice about 1/2 cup of mochi and set aside
Pour 6-8 oz (appx ½ bag) white chocolate chips into a microwavable bowl. Microwave for 30 seconds, stir, and then microwave for 30 more seconds. If the chocolate chips are not yet melted, microwave some more in 10 second intervals.
Sift 1 tsp Aiya Cooking Grade Matcha over the melted chocolate. Stir until incorporated.
Stir in 2 tsp of finely ground black sesame seeds until incorporated.
Using a small teaspoon, spoon the Matcha chocolate mixture into the small cupcake liners until 1/3rd full. Be careful not to add too much.
Add in 1-2 pieces of mochi and gently push down the bottom.
Add more chocolate mixture to the cupcake liner until 2/3rd full.
Sprinkle a pinch of ground black sesame seeds on top and refrigerate for about 15-20 minutes.