Peanut Butter Mochi Recipe

Combine peanut butter and honey refrigerate until firm.

Peanut butter mochi recipe. I used a peanut butter mix that is rollable but still crumbly when bitten. Make sure you don t reach the edges of the dough or else you can t completely seal the dough. Cool in pan for 40 to 45 minutes. Makes about 3 dozen mini mochi.

The peanut butter mixture is dolloped across half the batter then topped with the remaining batter. Repeat with remaining dough. Roll each piece around in some potato starch to keep from sticking to each other. Uncover and cool for several hours.

Glutinous rice flour mochiko flour 1 c. Place the pan in the center of the over and bake for 45 minutes. Water food colouring. This like every other recipe i ve made from cynthia.

Combine peanut butter and honey. While the mochi cooks prepare the filling by mixing the peanuts sugar sesame seeds and desiccated coconut. Stir in the peanut butter and blend until you get peanut butter milk. 1 2 cup peanut butter 110g 1 4 cup powdered sugar or sugar free powdered sugar 30g 1 4 cup milk of choice add an extra tbsp if using a natural peanut butter beat all ingredients together until smooth using hand beaters.

Seal the dough back up to resemble the piece you originally cut so it looks like a soft pretzel bite. When cool use a plastic knife to cut the peanut butter mochi. Still a very eastern concoction but will definitely appeal to westerners. A dream situation really.

Bring water to a boil. White sugar 1 1 2 c. Add the peanut butter milk to the dry mixture and mix thoroughly. While still warm cut mochi in half with a plastic knife.

So when it s all said and done you get delightful mochi squares filled with creamy peanut butter. You can shape it a little between your fingers. Put in about 1 tablespoon of filling and close the mochi by pinching at the seams. If you must you can just stir everything together with a fork using.

Add mochiko a little at a time stirring constantly. They re the ideal dessert that is satisfying yet doesn t leave you feeling like you re on a sugar high. Bring water to a boil add sugar and stir until dissolved. Using a plastic spoon place 1 4 to 1 2 teaspoon of peanut butter in the center fold in half and pinch edges to seal.

Add mochiko a little at a time stirring constantly. Roll mochi on kinako. Refrigerate until firm a few hours or overnight. Pull or stretch each mochi slice.

When it comes to preference for peanuts and peanut butter the divide is lost and east unites with the west. Add sugar and stir until dissolved. Put mochi between 2 sheets of plastic wrap and roll into circular disks about 3 8 inch thick. Peanut butter kandy kakes.

Cover tightly with foil.