Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, super soft mochi - peanut filling. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
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.
Super soft mochi - peanut filling is one of the most popular of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Super soft mochi - peanut filling is something which I have loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can have super soft mochi - peanut filling using 7 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Super soft mochi - peanut filling:
- Get 100 gr glutinous rice flour
- Make ready 35 gr sugar
- Get 200 ml coconut oil
- Make ready Peanut filling: store bought crushed peanut, sugar, peanut butter
- Take Can also use ice cream, fruits, sweetened mashed red bean or sweet potaoes for the filling
- Prepare For coating and dusting
- Get Fry some glutinous rice flour until dry and light
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. It depends on the filling, but generally Mochi is vegan. 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.
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:
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. • 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.
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