Peanut Butter Mochi: Step-By-Step Recipe
Our easy Peanut Butter Mochi is chewy, nutty and sweet and will delight all Japanese cuisine lovers!
Ingredients
For the dough:
- 200 g Glutinous Rice Flour
- 75 g Icing Sugar or sugar-free erythritol
- 290 ml Water
For the filling:
- 160 g Peanut Butter
- 35 g Icing Sugar or sugar-free erythritol
Instructions
- You may either buy peanut butter from the shop or create your own from scratch with raw peanuts. See how in the suggestions below. Erythritol, a sugar substitute, can be made into a fine powder that resembles icing sugar by processing it in a food processor for a few minutes. To make a soft, malleable paste, combine peanut butter with icing sugar (or powdered erythritol) in a bowl. While you make the dough so it can be formed into balls, allow the peanut paste to cool and firm in the refrigerator.
- Make sure to use glutinous rice flour and not regular rice flour while making the mochi dough otherwise, it won't turn out. Put the icing sugar and glutinous rice flour in a pot. Again, whirl erythritol into a fine powder if you're using it. After that, add the provided water and stir thoroughly until there are no lumps.
- As the rice mixture warms up, reduce the heat to low and stir it often with a metal spoon. The mixture of rice will begin to thicken and develop lumps. Cook it vigorously for an additional 5 minutes at this stage. The dough will be quite sticky, flexible, and challenging to stir, but persevere so it won't burn by sticking to the saucepan.
- Use cornflour to liberally dust your work surface. Transfer the hot mochi dough over to it after that, and sprinkle it with extra starch. The starch will reduce the dough's stickiness so you can handle it more easily. Now pinch out a little amount of dough and form it roughly into a ball. Create as many balls as there are servings or 10 for the standard components.
- Lightly press one dough ball into a thick disc to form one mochi. As they will overlap when you fold the dough over the filling, try to keep the sides thinner than the centre. After that, use a pastry brush or your fingers to remove any extra starch from the disc's two sides. The next step is to scoop a teaspoon of cold peanut butter, ball it up, and lay it in the middle of the mochi wrapper that has been prepared.
- Pinch two opposing dough edges and draw them towards the centre, covering the filling, to seal the mochi. Next, handle the other two as you would a dumpling by pinching and pulling them.
- Now, while holding the mochi in your palm, continue to press its edges together while you twist it into a tight ball. Dust your fingers with some starch if the dough becomes sticky as you shape the mochi. In order to give the mochi a dome form, flip it seam-side down onto a piece of baking paper. Once you've used all the dough and peanut paste, shake off any starch and finish making the other mochi.
- Your scrumptious peanut butter mochi balls are ready. You can either consume them straight away or store them for 2-4 days in an airtight jar.
Notes
- Use sweet rice flour: It is important to use sweet rice flour to get the desired texture and flavour. Other types of rice flour may not work as well and could result in a different texture and taste.
- Mix the rice flour well: When mixing the rice flour with water, ensure that there are no lumps. This will help to achieve a smooth and consistent texture for the mochi.
- Microwave the mochi: It helps in cooking it. Make sure to cover the bowl to prevent splatters.
- Use high-quality peanut butter: Use good quality peanut butter to get the best flavour. Avoid using low-quality peanut butter as it may not blend well and could result in a less desirable taste.
- Drizzle with melted peanut butter: Adding this to the mochi enhances the flavour. And It also makes it more appealing.
- Use powdered sugar for dusting: Powdered sugar works better than regular sugar. Because it creates a smoother and more consistent texture on the mochi.
- Store in an airtight container: Mochi tends to dry out fast. So it is important to store it in an airtight container in the refrigerator. It is done to keep it fresh and prevent it from getting hard.