peanut butter mochi - japanese dessert

(2)
Recipe by
Jo Anne Sugimoto
Kaneohe, HI

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

(2)
yield serving(s)

Ingredients For peanut butter mochi - japanese dessert

  • 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

How To Make peanut butter mochi - japanese dessert

  • 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.

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