PEANUT BUTTER MOCHI - JAPANESE DESSERT
By
Jo Anne Sugimoto
@sugarnspicetedibears
1
Any way that mochi is made, it is comfort food for me. It is so versatile and great for gluten-free cooking and baking.
Ingredients
- 3 c
- water
- 1 c
- sugar
- 1 box
- 16 oz. mochiko - japanese sweet rice flour
- katakuriko (potato starch) for dusting
- 1 c
- peanut butter
- 1/4 c
- honey
FILLING:
How to Make PEANUT BUTTER MOCHI - JAPANESE DESSERT
- 1Combine peanut butter and honey, refrigerate until firm.
- 2Bring water to a boil, add sugar and stir until dissolved.
- 3Add mochiko a little at a time, stirring constantly. Continue stirring over medium heat until lumps are dissolved.
- 4Place dough on a surface dusted with katakuriko. Allow to cool slightly. Sprinkle with more katakuriko and knead a few times until smooth.
- 5Form into a log.
- 6Pinch of a 1 1/2-inch piece of dough and flatten into a circle.
- 7Place a teaspoon of the peanut butter filling in the center and fold edge around the filling and pinch to seal.
- 8Makes about 24 peanut butter mochi balls.
About PEANUT BUTTER MOCHI - JAPANESE DESSERT
Course/Dish: Candies
