Peanut Mochi 花生麻薯

1. 1

   Pulse the dry roasted peanuts in a blender until it resembles coarse crumbs. Pour into a bowl and mix with 30 grams of sugar. Set aside.

2. 2

   Place the glutinous rice flour in the bowl of your stand mixer. Combine water and sugar in a medium saucepan and bring to a boil over medium-high heat. Reduce to a simmer and cook, stirring, until sugar is dissolved. Add in oil and stir to combine.

3. 3

   Pour the liquid into the glutinous rice mixture and stir on the slow speed until all flour is incorporated. Increase the speed and stir until the rice dough is smooth. Transfer it into a bowl and steam over boiling water for about 10 minutes over high heat.

4. 4

   Return the steamed rice mixture to the bowl of your mixture and beat until the mixture has cooled down. Pinch off tablespoon-size pieces and roll with prepared peanut mixture. To prevent sticking, wear a pair of plastic gloves and greased with some corn oil. Alternatively, place a teaspoon of the peanut mixture in the center of pinched dough, fold the edge to seal the mochi and coat lightly with the peanut mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.