Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, super soft mochi - peanut filling. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Super soft mochi - peanut filling is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Super soft mochi - peanut filling is something that I’ve loved my whole life.
Who said making mochi was hard? Learn how to make these chewy, pillowy goodness filled with crumbly peanut filling! Have you ever tried lo mai chi (糯米糍, aka mochi with peanut filling)? Check out my recipe on how to make this Chinese pastry in record time!
To begin with this particular recipe, we have to prepare a few ingredients. You can have super soft mochi - peanut filling using 7 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Super soft mochi - peanut filling:
- Prepare 100 gr glutinous rice flour
- Make ready 35 gr sugar
- Take 200 ml coconut oil
- Get Peanut filling: store bought crushed peanut, sugar, peanut butter
- Take Can also use ice cream, fruits, sweetened mashed red bean or sweet potaoes for the filling
- Get For coating and dusting
- Prepare Fry some glutinous rice flour until dry and light
Peanut Mochi, also called Luo Mai Chee in Cantonese, is just one of many ingenious mochi combinations The most common cooking method is steaming, which yields a soft and chewy texture. 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.
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:
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. The Best Mochi Dessert Recipes on Yummly Toasted Mochi In Seaweed (norimaki Mochi), Mochi Peanut-Covered Mochi DessertThe Daily Meal. unsalted peanuts, cornstarch, warm water, sweet Refreshing And Delightful Dessert With Your Favorite Fruit Wrapped In Soft Mochi Shell.
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