Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, super soft mochi - peanut filling. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Super soft mochi - peanut filling is one of the most favored of current trending foods on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Super soft mochi - peanut filling is something which I’ve loved my whole life. They’re fine and they look wonderful.
Who said making mochi was hard? Learn how to make these chewy, pillowy goodness filled with crumbly peanut filling! Peanut Mochi is just one of many ingenious mochi combinations out there, and it's very easy to make.
To get started with this recipe, we have to prepare a few ingredients. You can have super soft mochi - peanut filling using 7 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Super soft mochi - peanut filling:
- Take 100 gr glutinous rice flour
- Take 35 gr sugar
- Get 200 ml coconut oil
- Get Peanut filling: store bought crushed peanut, sugar, peanut butter
- Get Can also use ice cream, fruits, sweetened mashed red bean or sweet potaoes for the filling
- Prepare For coating and dusting
- Prepare Fry some glutinous rice flour until dry and light
In Japan they can be part of a savoury dish, for example in a soup, as well as… I personally have only tried the sweet version so far and this is why I would like to show you some sweet Mochi variations - starting with: Mochi with a peanut butter filling. • Mochi is Japanese sticky rice cake used both in savory and sweet dishes. Mochi is usually made from sweet rice (also called Mochi rice) cooked and pounded until it becomes a paste that is very sticky and smooth, then formed into cakes or blocks. It is often eaten in New Year's Ozoni soup or baked with. East meets east meets west in this recipe.
Instructions 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:
This recipe was inspired by a Chinese mochi but uses a Japanese mochi recipe and is filled by a favourite American ingredient. 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. 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.
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