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Peanut Mochi 花生麻薯

This recipe guides you through making traditional Peanut Mochi (花生麻薯). A sweet, chewy glutinous rice dough is steamed until translucent, then kneaded to perfection. Finally, each piece is generously coated in a fragrant, sweetened dry roasted peanut mixture, creating a delightful and satisfying dessert with a rich nutty flavor and soft, bouncy texture.
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Servings: 20 people
Course: lunch/dinner
Cuisine: south east asian
Calories: 2512.5
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 250 grams Glutinous rice flour
  • 250 grams Water
  • 120 grams Sugar
  • 50 grams Mazola corn oil
  • 100 grams Dry roasted peanut kernels
  • 30 grams Sugar

Equipment

  • 2 Mixing Bowls One for dough, one for peanuts
  • 1 Steamer Or a large pot with a steaming rack
  • 1 Food Processor or Blender For grinding peanuts
  • 1 Whisk or Spatula For mixing and handling dough
  • 1 Kitchen scale For accurate ingredient measurements

Method
 

  1. Grind the 100 grams of dry roasted peanut kernels with the 30 grams of sugar in a food processor until it forms a coarse, sandy mixture. Set aside in a shallow dish.
  2. In a large mixing bowl, combine the 250 grams of glutinous rice flour, 250 grams of water, and 120 grams of sugar. Whisk thoroughly until the batter is smooth and no lumps remain.
  3. Stir in the 50 grams of Mazola corn oil until it is fully incorporated into the batter, creating a homogeneous mixture.
  4. Transfer the batter into a heat-proof, lightly greased dish or bowl that fits into your steamer.
  5. Steam the mixture over high heat for 20-25 minutes, or until the dough becomes completely translucent, firm, and springy to the touch.
  6. Carefully remove the hot mochi dough from the steamer. While still warm, transfer it to a lightly oiled surface or a non-stick mat.
  7. Using an oiled spatula, dough scraper, or gloved hands (lightly oiled), knead the warm mochi dough for 5-7 minutes until it is smooth, elastic, and cohesive.
  8. Pinch off small, even portions of the kneaded mochi dough, about 15-20 grams each.
  9. Roll each portion into a small ball or desired shape (e.g., small cylinders).
  10. Generously roll each shaped mochi piece in the prepared peanut mixture until it is thoroughly coated on all sides. Serve immediately or store covered at room temperature for optimal freshness.

Notes

1. Ensure the glutinous rice flour mixture is completely smooth before steaming; lumps will result in an uneven texture. Passing it through a fine-mesh sieve can help.2. When steaming, cover the dish tightly to prevent water condensation from dripping onto the mochi, which can make it too wet.3. Kneading the warm mochi dough is crucial for its signature chewy, elastic texture. Oil your hands or spatula liberally to prevent sticking.4. For the peanut coating, you can adjust the fineness of the grind—a coarser grind offers more textural contrast, while finer is smoother. Consider lightly toasting the peanuts if they aren't already dry roasted for enhanced aroma.