Mochi

Mochi

This is a simple Japanese dessert.  Recipe was given by Kathy Chua.  It lasts at room temperature for up to 3 days.  Delicious!

Prepare the filling first. Cold peanut butter balls are easier to handle when placing them in the middle of the soft batter.

Filling

Peanut butter

Sesame seeds

Coat 1/2 teaspoon of peanut butter with sesame seeds.  

Place in the fridge while preparing the mochi.

 Mochi Batter

Ingredients

1 packet (500g) glutinous rice flour

1 tablespoon (15 g) rice flour

1 1/2 cups sugar

425 ml tin coconut milk (santan) preferably Kara brand

425 ml water, plus 1 tablespoon water

Mix all together.  Sieve if necessary.

Pour a shallow layer into a tray, and steam for 20 minutes.

Prepare your utensils for making the mocha.  

Coat 2 dessert spoons with rice flour.  

Also place some rice flour on a plate.  

Use Cling Wrap to mold the mocha.

While still hot, use the 2 spoons to spoon out about 4 cm of dough.   

Place on cling wrap.  

Place a knob of peanut butter in the middle of the dough.

  

Using the cling wrap, join the edges of the dough together to cover the peanut butter.

  

Roll the dough in a thin layer of rice flour.

 Place onto cupcake paper moulds.

Enjoy!