Coconut Peanut Mochi - The mochi consistency can vary according to the cooking method. The most common cooking method is fumigation, which produces a soft and full texture. When baked, it is crispy and chewed. Another less famous way to cook at home is fried mochi.
Ingredients
For the dough:
- ¼ cup (35g) cornstarch
- ¼ cup (60g) caster sugar
- 1 ½ cups (350g) coconut milk
- 1½ cups (190g) sweet rice flour
- 2 tablespoons melted coconut oil
- Vegetable oil
For the filling:
- ½ cup coconut flakes, coarsely chopped
- ½ cup roasted peanuts, finely chopped
- 1 tablespoon melted coconut oil (optional)
- 3 tablespoons sugar
To assemble the coconut peanut mochi:
- A large piece of wax paper (about 18x18”) (optional)
- 16 small paper cupcake cups
- 1 cup coarsely chopped coconut flakes
Instructions
- Clean a 11 "x 11" square brush with a flat bottom and some vegetable oil to prevent adhesion and set aside. The 11 "x 11" cake pan provides the ideal dough thickness for this recipe. Pans of other sizes also work, but you should put the dough a little when installing the straw. Equip your steam vessel with water and leave it to boil.
- In a large bowl, mix the sweet rice flour, corn starch, soft sugar, coconut milk, and dissolved coconut oil in a soft mixture. Transfer the mixture to the prepared cake pan and press gently on a table to distribute evenly. Once the water is boiling in the steamer, steam the batter mixture over high heat for 15 minutes. Let it cool completely.
- While the dough cools, make the filling by combining chopped peanuts, coconut flakes, sugar and a tablespoon of coconut oil. Set it aside.
- When the dough has cooled, transfer it to a large piece of grease-resistant paper (or to a clean, soft, soft-brown countertop) and cut it into 16 equal squares. Take a piece of dough, add about 1 tablespoon of filling in the middle, close the dough around the filling, and then ground. Roll coconut flakes to apply. Place in a cup of paper cupcake and repeat until all mochi is installed.
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