Coconut Peanut Mochi

Method9 steps · about 1 hr 20 min

1. 1

   Step 1: Choose an 11×11-inch flat-bottomed pan that fits safely inside your steamer and grease it lightly with vegetable oil. Put water below the steaming insert and bring it to a boil; the pan must sit above the water.

   Uses Unmeasured vegetable oil used only to grease the steaming pan · Unmeasured water below the steaming insert

   
2. 2

   Step 2: Whisk all 190 g sweet rice flour, 35 g cornstarch, 60 g caster sugar, 350 g coconut milk and 2 tbsp melted dough coconut oil until smooth. Pour this batter into the greased pan and level it.

   Uses 190 g sweet rice flour · 35 g cornstarch · 60 g caster sugar · 350 g coconut milk · 2 tablespoons coconut oil (melted)

   
3. 3

   Step 3: Place the filled pan in the steamer, cover and steam over high heat for 15 minutes once steady steam resumes. Check that the dough is fully set, opaque and elastic, with no liquid batter; continue steaming if needed. Maintain steady steam and add hot water below the insert only as needed to prevent the base boiling dry.

   Check the steamed mochi dough · 15 minUses All batter placed in the pan in step 2 · Conditional unmeasured hot steamer-water top-up below the insert

   
4. 4

   Step 4: Remove the pan carefully from the heat and let the steamed dough cool completely before cutting and filling. Prepare the filling in step 5 while it cools. If assembly is delayed, refrigerate the dough promptly, within 2 hours of cooking.

   Uses All cooked dough from step 3, excluding steamer water

5. 5

   Step 5: While the dough cools, mix all the chopped roasted peanuts, filling coconut flakes (½ cup) and 3 tbsp filling sugar. If using the optional 1 tbsp melted filling coconut oil, mix it into this filling now. Keep the filling separate from the dough.

   Uses ½ cup ready-roasted peanuts, finely chopped · ½ cup coconut flakes for the filling, coarsely chopped · 3 tablespoons sugar · Optional 1 tbsp melted coconut oil added only to the filling

   
6. 6

   Step 6: When the dough is completely cool, turn the sheet out onto an optional 18×18-inch piece of wax paper or another suitable nonstick surface. Cut it into sixteen equal squares. Put the exterior coconut flakes in a shallow bowl and set out sixteen small paper cupcake cups.

   Uses All cooled dough from step 4

7. 7

   Step 7: Take one dough square and place about 1 tbsp filling in its centre. Bring the edges together and pinch firmly to seal, wetting your fingers with a little warm water as needed. Roll the sealed ball in exterior coconut flakes to coat, then place it seam-side down in a paper cupcake cup.

   Uses One of the sixteen equal dough squares from step 6 · About 1 tbsp prepared peanut and coconut filling from step 5 · Unmeasured exterior coconut flakes used to coat the first mochi · Unmeasured warm water used to wet fingers for sealing

8. 8

   Step 8: Repeat with the remaining fifteen dough squares, using about 1 tbsp filling per mochi and wetting fingers as needed. Coat each sealed ball with exterior coconut flakes and place it in its paper cup. This makes sixteen mochi; keep any unused filling and clean coating flakes separate.

   Uses Fifteen of the sixteen equal squares from step 6 · Filling drawn as needed for the remaining fifteen mochi, about 1 tbsp each · The one sealed and coated mochi from step 7 · Unmeasured exterior coconut flakes used to coat the remaining mochi · Conditional unmeasured warm finger-dipping water

9. 9

   Step 9: Serve the sixteen mochi once assembled. Refrigerate unserved mochi and any unused filling promptly in covered containers, within 2 hours of cooking or handling.

   Uses The sixteen completed mochi from step 8, or the unserved portion being refrigerated, excluding separate unused filling and coating · Any unused filling from step 5 being refrigerated, if present