About this deal
Unsweetened coconut milk (canned, not the beverage variety). This is where most of the coconut flavor comes! It also makes the mochi delightfully soft and tender. Color: With the added ingredients like yams, pumpkin, and food coloring, mochi can be made any color you want.
I also reduced the amount of sugar in the dough drastically to only 1/3 cup. I found the sweetness level to be perfect. For one, peanuts are not a paleo-approved food because they’re technically a legume. Peanuts are also high in polyunsaturated fats (PUFA), which are highly inflammatory due to their high omega-6 fat ratio. They are also high on the allergy list and are not tolerated by some. Generously dust silicone baking mat with cornstarch. Transfer hot mochi to mat and generously dust top with more cornstarch. Roll out mochi to a 15x12" rectangle. Let cool.
Using Coconut Oil for Moisture & Flavor
This was so good and easy to make, especially as someone who had never made mochi before! I followed the instructions exactly and they turned out great.
As a home baker who knows how to bake and make, I tried this recipe and it's a big mess. Even after complete cooling of the dough, it is still a mess and won't gather as a ball to fold the nuts. Won't try it again Sweet glutinous rice flour OR mochiko flour. I bought mine from an East Asian shop. Unfortunately, regular rice flour will not work in this recipe. Peanut Mochi, also called Luo Mai Chee in Cantonese, is just one of many ingenious mochi combinations out there. Across Asia, there are tons of different types of mochi that vary in texture, color, and filling: Pulse peanuts, peanut butter, honey, and salt in a food processor until mixture resembles very chunky peanut butter. Transfer filling to a small bowl. Place shredded coconut in a shallow bowl. Step 4 I reduced the amount of coconut milk by half, relacing the rest with water. Reason being was I didn't want it to be overly rich. The result was a delightfully light coconut flavor which came thru and paired perfectly with the peanut filling. Not cloying at all.
Customer Reviews
It’s called Coconut Peanut Butter. My coconut peanut butter spread uses organic dry roasted peanuts, coconut oil, sea salt, and ground flax seeds. That being said, I still love me some peanut butter from time to time. So I make my own healthier version that makes me feel less guilty when I eat it. Transfer the mixture to the prepared cake pan, and gently tap on a table to distribute it evenly. Once the water in the steamer is boiling, steam the dough mixture for 15 minutes over high heat. Take a piece of dough, add about 1 tablespoon of filling in the center, and close the dough around the filling, pinching it closed. For this traditional Coconut Peanut Mochi recipe, I made a minor tweak by moistening the filling ever so slightly with some coconut oil––I find that it binds the filling together a bit, so that it’s slightly less crumbly than the traditional version.