PEANUT BUTTER MOCHI - JAPANESE DESSERT

Jo Anne Sugimoto

By
@sugarnspicetedibears

Any way that mochi is made, it is comfort food for me. It is so versatile and great for gluten-free cooking and baking.


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Comments:

Serves:

Makes 2 Dozen

Ingredients

3 c
water
1 c
sugar
1 box
16 oz. mochiko - japanese sweet rice flour
katakuriko (potato starch) for dusting

FILLING:

1 c
peanut butter
1/4 c
honey

Directions Step-By-Step

1
Combine peanut butter and honey, refrigerate until firm.
2
Bring water to a boil, add sugar and stir until dissolved.
3
Add mochiko a little at a time, stirring constantly. Continue stirring over medium heat until lumps are dissolved.
4
Place dough on a surface dusted with katakuriko. Allow to cool slightly. Sprinkle with more katakuriko and knead a few times until smooth.
5
Form into a log.
6
Pinch of a 1 1/2-inch piece of dough and flatten into a circle.
7
Place a teaspoon of the peanut butter filling in the center and fold edge around the filling and pinch to seal.
8
Makes about 24 peanut butter mochi balls.

About this Recipe

Course/Dish: Candies