Peanut Rice Mochi

Ingredients

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• Mochi Dough:
• Glutinous White Rice Glutinous White Rice 100g 1/2 cup
• Glutinous Black Rice Glutinous Black Rice 10g 1 tbsp
• Filling:
• Peanut Butter Peanut Butter 50g 3 tbsp
• Coconut Milk Coconut Milk 20ml 1 tbsp
• Powdered Sugar Icing Sugar 50g 1/4 cup
• Table Salt Table Salt seasoning seasoning

Instructions

1. 1.*Pre-soak the rice overnight the night before cooking.*
2. 2.Then cook it in a steamer (I use a steaming pot with a metal cooking basket) for 20 mins until very soft and sticky.
3. 3.While the rice is cooking prepare the filling: bring the coconut milk to team and melt the peanut butter inside. When the mix is not hot anymore add the icing/powdered sugar and salt and mix it well. The mix will have a rather sticky-chewy texture.
4. 4.As soon as the rice is a bit cooler but still warm (as much as it can be in order for you to touch it) take a ball of the rice and flatten it in your hand, wet your hands well before. It should be round and cover your whole palm. Add half a tsp of the filling and close the ball carefully by closing your hand and then roll with both hands adding a bit of pressure.
5. 5.The rice is super sticky and as soon as the ball is cold it will also get firm and easy to eat.
6. 6.If you like Japanese and Korean Mochis but find it too difficult to handle sticky rice flour, this is the perfect recipe for you. The taste and texture are similar if not the same but rolling the balls is so much less frustrating :)

Nutritional Information

• Calories:
  235
• Fat:
  8g
• Sodium:
  109mg
• Carbs:
  33g
• Sugar:
  11g
• Protein:
  4g