PEANUT BUTTER MOCHI - JAPANESE DESSERT
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16 oz. mochiko - japanese sweet rice flour
katakuriko (potato starch) for dusting
Combine peanut butter and honey, refrigerate until firm.
Bring water to a boil, add sugar and stir until dissolved.
Add mochiko a little at a time, stirring constantly. Continue stirring over medium heat until lumps are dissolved.
Place dough on a surface dusted with katakuriko. Allow to cool slightly. Sprinkle with more katakuriko and knead a few times until smooth.
Pinch of a 1 1/2-inch piece of dough and flatten into a circle.
Place a teaspoon of the peanut butter filling in the center and fold edge around the filling and pinch to seal.
Makes about 24 peanut butter mochi balls.