These Peanut Butter Mochi are chewy and have the most creamy and nutty flavor. They're like little peanut butter sandwiches but instead of bread it's mochi dough. Making the mochi dough is surprisingly easy. You can do it on the stovetop in under 10 minutes.
I freaking love peanut butter. When I found out people put it in mochi, I knew I had to try making it. For the filling, I decided to use a combination of peanut butter and condensed milk. I've used this combination in the past for savory and sweet dishes, and it always works well. The condensed milk adds sweetness and makes the peanut butter more creamy than it already is.
How to make the filling
It's as simple as combining peanut butter and condensed milk in a bowl. The ratio of the ingredients is extremely important. You want the filling to be creamy but not too runny, otherwise you can't wrap it. It should have a consistency like this:
How to make mochi dough
All you need is glutinous rice flour, sugar, and water. Glutinous rice flour is what gives the dough its chewy texture. Most recipes use a 1 to 1 ratio of glutinous rice flour to water, but I like increasing the glutinous rice flour by an extra ¼ cup. I find the dough is much easier to work with and tastes better too. Here is the glutinous rice flour I'm using:
To make the dough, just combine everything in a nonstick pan and heat it over medium heat until it becomes very thick and pulls away from the pan easily. It took me about 5 minutes of constant stirring. After that, let the dough cool for about 10 minutes.
How to wrap peanut butter mochi
First, you will want to roll out the dough into a flat rectangle. I dusted my work surface and the dough with a lot of cornstarch here because the dough is VERY sticky. Just make sure to dust off the excess when you fill the mochi. Cut the dough into 8 sections.
Add a tablespoon of peanut butter filling to the center and pull the edges over top of it. Use your fingers to pinch the dough to seal it. Sometimes there is too much loose skin, so I will chop off the excess using a dough scraper.
Now look at that beauty! I'm pretty sure my dog would gulp these down in a minute if I let him (he loves peanut butter). You can eat three fresh or even freeze them for later. I actually really enjoy eating them frozen because the condensed milk makes them taste kind of like ice cream.
Peanut Butter Mochi
Ingredients
- ⅓ cup peanut butter
- ⅓ cup sweetened condensed milk
- 1 ¼ cups glutinous rice flour
- ¼ cup sugar
- 1 cup water
- ½ cup cornstarch (for dusting)
Instructions
- In a bowl, combine the peanut butter and sweetened condensed milk. Refrigerate for 15 minutes. The mixture will be a bit sticky at first but once you refrigerate it, you can shape the mixture into balls with your hands.
- In a nonstick pan, whisk together the glutinous rice flour, sugar, and water. Put it over medium heat. Use a rubber spatula to constantly stir until the mixture becomes very thick and forms a dough, about 5-7 minutes. Remove from the heat and let cool for 10 minutes.
- Dust your work surface with cornstarch. Place the dough on the work surface and dust with more cornstarch. Roll it into a ¼-inch thick rectangle. Dust off any excess starch from the surface of the dough. Cut the dough into 8 pieces.
- Using your hands, scoop a tablespoon of the peanut butter filling and shape it into a round ball. Place it in the center of a piece of dough. Pull the sides of the dough over top of the filling and pinch to seal. Use a dough scraper to chop off excess dough. Place seam-side down on cornstarch and repeat with the rest.
- You can eat these right away but I really love to freeze them for an hour until they firm up. Enjoy!
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