Peanut Mochi 花生麻薯
By: Angie's Recipes
Published: Friday, February 12, 2010 - 6:14am

Ingredients




250 grams Glutinous rice flour
250 grams Water
120 grams Sugar
50 grams Mazola corn oil
100 grams Dry roasted peanut kernels
30 grams Sugar

Preparation

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 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 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 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.

About


ochi is a Japanese rice cake made of glutinous rice pounded into paste and molded into shape. In Japan it is traditionally made in a ceremony called mochitsuki. While also eaten year-round, mochi is a traditional food for the Japanese New Year and is commonly sold and eaten during that time. Mochi is also a prominent snack in Hawaii and Taiwan. by Wikipedia