Super soft mochi - peanut filling. Who said making mochi was hard? Learn how to make these chewy, pillowy goodness filled with crumbly peanut filling! Make this #Mochi with Peanut Filling for a tasty #dessert! #asiandesserts #desserts #chineserecipes.
Peanut Mochi, also called Luo Mai Chee in Cantonese, is just one of many ingenious mochi combinations The most common cooking method is steaming, which yields a soft and chewy texture.
Mochi, delightfully chewy, mellow little pillows of rice-based dough often filled with nut, seed or sweet bean mixtures, get their name from mochigome, a particular strain of glutinous rice.
East meets east meets west in this recipe.
You can cook Super soft mochi - peanut filling using 7 ingredients and 5 steps. Here is how you cook it.
Ingredients of Super soft mochi - peanut filling
- It's 100 gr of glutinous rice flour.
- It's 35 gr of sugar.
- You need 200 ml of coconut oil.
- You need of Peanut filling: store bought crushed peanut, sugar, peanut butter.
- Prepare Can of also use ice cream, fruits, sweetened mashed red bean or sweet potaoes for the filling.
- You need of For coating and dusting.
- You need of Fry some glutinous rice flour until dry and light.
This recipe was inspired by a Chinese mochi but uses a Japanese mochi recipe and is filled by a favourite American ingredient. Combine peanut butter and honey, refrigerate until firm. Bring water to a boil, add sugar and stir until dissolved. Add mochiko a little at a time, stirring Place a teaspoon of the peanut butter filling in the center and fold edge around the filling and pinch to seal.
Super soft mochi - peanut filling instructions
- Whisk all ingredients till smooth. Pour into well greased bowl.
- Steam in middle heat about 25 minutes. Once ready, take out, loosen up the dough a bit with spoon. Meanwhile, fry some glutinous rice flour for coating and dusting.
- Dust a good amount of cooked glutinous rice flour on your work table and start to stretch and knead to a flat rectangle. Careful the dough will be hot. If too hot too handle, let cool a little..
- Cut the dough into desired sizes and wrap your fillings into the dough. Final coat of cooked glutinous rice flour before placing them into cupcake liners.
- For the filling:.
I'm looking for some ideas on what to put in my mochi. I've made a big batch of anko for daifuku mochi and as a filling on its own. Apart from that I have no other ideas. I have experimented with peanut butter. The Best Mochi Dessert Recipes on Yummly
