This recipe was adapted from Kristina Cho’s joyful Mooncakes and Milk Bread(Harper Horizons 2021). There’s a how-to video in the main blog article, in case you want extra guidance. Using a nonstick pot for the dough ensures fast, easy cleanup. Makes 20 balls.
Course: Dessert, Snack
Cuisine: Chinese
Keyword: coconut, mochi, peanut
Servings: 8
Ingredients
1(13.5-ounce )can full-fat coconut milk
225g(1 ½ cups) mochiko sweet rice flour, preferably Koda Farms’ Blue Star brand
200g(1 cup) sugar
4tablespoonscornstarch for dusting
1 ¼cupsroasted unsalted or lightly salted peanuts
¼cupplus 1 tablespoon peanut butter
2 ½tablespoonshoney
¼teaspoonfine sea salt(optional), if peanuts and peanut butter are salt-free
¾cupvery finely shredded unsweetened coconut
Instructions
To make the mochi, in a medium-large (3- to 4-quart) nonstick pot, combine the coconut milk, rice flour, and sugar. Over medium heat, cook the mixture, stirring continuously with a whisk (or spatula), for 5 to 7 minutes, or until the batter transforms into a cohesive dough that pulls away from the sides of the pot and resembles slightly sticky Play-Doh. Turn off the heat.
Dust a silicone mat with 2 tablespoons cornstarch, then transfer the hot mochi to the mat. Liberally dust the top of the mochi and a rolling pin with the remaining 2 tablespoons cornstarch. Pat the mochi (it is not very hot) out into a rectangle then roll the mochi into a 12-by-15-inch rectangle. Dust with a little more cornstarch. Allow the mochi to cool completely, uncovered.
Meanwhile make the filling: Put the peanuts in a full-size food processor and pulse to finely chop. Add the peanut butter, honey, and salt, then continue to pulse to create a crumbly mixture. When pressed, the filling should stick together. Transfer the filling to a bowl, then portion it out into 20 balls (about 1 packed tablespoon each); gently roll each one to compact it then let the filling balls hang out uncovered.
Put the coconut in a bowl or on a plate or baking tray. Use a bench or dough scraper to cut the mochi into 20 squares, each about 3 inches big. For each mochi ball, pick up a piece of mochi, shaking off excess cornstarch, then place a ball of filling in the center.
Pull up to the edge of the mochi square, pinch together to seal and form a small ball, of sorts. Aim to eliminate seams; your hands will likely turn the surface a little shiny, which is very good for getting the coconut to stick on the outside. Roll the ball in the coconut to coat well, then place on a plate or small rimmed baking sheet. Repeat to make more balls from the remaining mochi and filling.
Served at room temperature, with a final dusting of any leftover coconut, if you like.
Notes
You may store the balls for up to 5 days in an airtight container, refrigerating it or keeping at moderate room temperature. Return the balls to partial or full room temperature to soften before eating.Never miss Anything! Subscribe to the Newsletter!