Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a special dish, super soft mochi - peanut filling. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Who said making mochi was hard? Learn how to make these chewy, pillowy goodness filled with crumbly peanut filling! Have you ever tried lo mai chi (糯米糍, aka mochi with peanut filling)?
Super soft mochi - peanut filling is one of the most well liked of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Super soft mochi - peanut filling is something which I have loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook super soft mochi - peanut filling using 7 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Super soft mochi - peanut filling:
- Make ready 100 gr glutinous rice flour
- Make ready 35 gr sugar
- Get 200 ml coconut oil
- Get Peanut filling: store bought crushed peanut, sugar, peanut butter
- Make ready Can also use ice cream, fruits, sweetened mashed red bean or sweet potaoes for the filling
- Prepare For coating and dusting
- Take Fry some glutinous rice flour until dry and light
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. Coated in peanut powder, these mochi balls contain thick and creamy black sesame and peanut fillings. Now would you just look at that glossy black sesame filling! On a more cautionary note though, you might want to check your teeth before flashing a content, toothy grin.
Steps to make Super soft mochi - peanut filling:
- 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. Combine peanut butter and honey, refrigerate until firm.
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