Hey everyone, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, super soft mochi - peanut filling. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Who said making mochi was hard? Learn how to make these chewy, pillowy goodness filled with crumbly peanut filling! Make this #Mochi with Peanut Filling for a tasty #dessert! #asiandesserts #desserts #chineserecipes. Farrah recently posted…Mochi with Peanut Filling (Lo Mai Chi).
Super soft mochi - peanut filling is one of the most well liked of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Super soft mochi - peanut filling is something that I have loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can cook super soft mochi - peanut filling using 7 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Super soft mochi - peanut filling:
- Get 100 gr glutinous rice flour
- Get 35 gr sugar
- Take 200 ml coconut oil
- Make ready Peanut filling: store bought crushed peanut, sugar, peanut butter
- Prepare Can also use ice cream, fruits, sweetened mashed red bean or sweet potaoes for the filling
- Take For coating and dusting
- Make ready Fry some glutinous rice flour until dry and light
Mochi, delightfully chewy, mellow little pillows of rice-based dough often filled with nut, seed or sweet bean mixtures, get their name from mochigome, a particular strain of glutinous rice. • Mochi is Japanese sticky rice cake used both in savory and sweet dishes. Mochi is usually made from sweet rice (also called Mochi rice) cooked and pounded until it becomes a paste that is very sticky and smooth, then formed into cakes or blocks. It is often eaten in New Year's Ozoni soup or baked with. I'm looking for some ideas on what to put in my mochi.
Steps to make Super soft mochi - peanut filling:
- Whisk all ingredients till smooth. Pour into well greased bowl
- Steam in middle heat about 25 minutes. Once ready, take out, loosen up the dough a bit with spoon. Meanwhile, fry some glutinous rice flour for coating and dusting
- Dust a good amount of cooked glutinous rice flour on your work table and start to stretch and knead to a flat rectangle. Careful the dough will be hot. If too hot too handle, let cool a little.
- Cut the dough into desired sizes and wrap your fillings into the dough. - Final coat of cooked glutinous rice flour before placing them into cupcake liners
- For the filling:
It is often eaten in New Year's Ozoni soup or baked with. I'm looking for some ideas on what to put in my mochi. I've made a big batch of anko for daifuku mochi and as a filling on its own. Apart from that I have no other ideas. I have experimented with peanut butter.
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