I took inspiration from a Chinese mochi with a chopped peanut and sesame seed filling. A Chinese mochi differs slightly from a Japanese mochi. The dough, which is made with glutinous rice flour, is filled while raw then steamed or fried. It has less water, thicker and is not sticky at all in its uncooked state but has a chewier consistency when cooked. It is easier to handle and fill, hence a crumbly peanut and sesame filling is not impossible. On the other hand, a Japanese mochi is made from a batter that's also made with glutinous rice flour that is steamed or microwaved (which is what I did here) before rolled into shape. Any filling can be used but choose something that can be rolled into a ball so it is easier to wrap the sticky dough around it.
My favourite mochi is the red bean mochi. To Asians, sweet red bean is craved for like Westerners crave for chocolate. Sweet lotus paste is nice, too. Both can be bought in tins in Asian stores. When it comes to preference for peanuts and peanut butter, the divide is lost and east unites with the west. I used a peanut butter mix that is rollable but still crumbly when bitten. Still a very eastern concoction but will definitely appeal to Westerners.
Mochi recipe from allrecipes.com
1 1/2 c. glutinous rice flour (mochiko flour)
1 c. white sugar
1 1/2 c. water
food colouring (optional)
Mix all of the ingredients together and pour into a greased glass container. Microwave for 8-10 minutes. The mixture puffs up when when cooked. You can add a few drops of food colouring if you want. If you are using one colour, add the food colouring before cooking. If using different colours, divided the cooked mochi into portions after cooking and stir in the food colouring.
Ingredients for the peanut butter filling:
1/4 c. smooth peanut butter
1/4 c. powdered sugar
1 tbsps. powdered milk
2 tbsps. condensed milk
Mix all of the ingredients together. Form into 1" diameter balls.
To assemble, you will need
1/2 c. corn flour
1/4 c. powdered sugar
Grease a spoon and and spatula to keep the mixture from sticking.
Scoop a heaping tablespoon of the mochi into the mixture. Use a spatula to dislodge the mochi from the spoon.
The mixture will be very sticky so avoid touching the mixture with your bare hands. Press a ball of the filling in the center of the mochi. Dip your fingers in the corn flour mixture and gently gather the four corners of the mochi to surround the filling. Roll in the powder.
The mochi will not be sticky anymore and you can easily shape it into a ball.
If you find that there is too much of the mochi dough, snip off the excess with scissors. Re-roll in the mochi ball in the powder and shape again. The excess can be re-mixed with the mochi dough and used again.
This recipe makes 10-12 pieces of mochi.
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