If you love chewy, nutty, and coconutty desserts, you’re in for a treat with this Coconut Peanut Mochi (Lo Mai Chi)! This soft and sticky Chinese mochi with peanut filling, also known as lo mai chi, is a delightful snack or dessert that's popular in dim sum and surprisingly easy to make at home.
Each bite is filled with a rich peanut-sesame mixture and wrapped in a soft, chewy mochi layer.
Making this peanut mochi recipe from scratch means you can customize the filling, adjust the sweetness, and enjoy fresh, homemade mochi with the best texture. Plus, no special molds or tools are needed—just simple ingredients and a little hands on!
What is Coconut Peanut Mochi (Lo Mai Chi)?
Lo mai chi is a type of Chinese mochi that’s filled with sweet and nutty ingredients, usually peanuts, coconut, and sesame. Similar to Japanese mochi but with its own unique twist, this soft and chewy treat is coated in shredded coconut instead of starch or flour.
The combination of creamy peanut butter, crunchy peanuts, and fragrant coconut makes this coconut peanut mochi an irresistible bite-sized snack.
Why You’ll Love This Coconut Peanut Mochi Recipe
- Easy to make at home: No fancy equipment needed—just steam, fill, and roll!
- Chewy, nutty, and coconutty: The soft mochi wrapper pairs perfectly with the rich, crunchy peanut filling.
- Better than store-bought: Homemade means fresher ingredients and no preservatives.
- Naturally gluten-free: Glutinous rice flour gives it that signature chewiness without any gluten.
- Perfect for any occasion: A great snack, party treat, or homemade gift for friends and family!
If you are looking for similar dessert recipes, check out Air Fryer Black Sesame Mochi Balls or Black Sesame Glutinous Rice Balls in Coconut Ginger Soup.
Ingredients
For the Mochi:
- Glutinous Rice Flour (Sweet Rice Flour): This is the key to getting that soft and chewy mochi texture.
- Cornstarch: Helps give the mochi a smooth and tender consistency.
- Sugar: Adds just the right amount of sweetness to balance the coconut flavor.
- Coconut Milk: Infuses the mochi with a rich, creamy coconut flavor.
- Water: Helps adjust the consistency of the batter for steaming.
- Vegetable Oil: Prevents sticking and keeps the mochi soft.
Peanut Filling:
- Roasted Salted Peanuts: Adds crunch, saltiness, and deep nutty flavor.
- Sugar: Enhances the sweetness of the peanut filling.
- Shredded (Desiccated) Coconut: Brings extra coconut aroma and texture.
- Sesame Seeds: Adds a subtle toasty flavor.
- Creamy Peanut Butter: Binds the filling together while adding more nutty richness.
For the Coating:
- Desiccated Coconut (Unsweetened): Keeps the mochi from sticking and adds a final layer of coconut goodness.
Customizations
Here are some ideas to customize this sweet coconut peanut mochi dessert:
- Switch up the filling: Swap out peanuts for almonds or cashews for a different flavor.
- Make it extra sweet: Add a drizzle of honey or condensed milk inside the filling.
- Go nut-free: Replace peanuts with roasted sesame seeds and a touch of tahini for a different but delicious filling.
- Add a twist: Mix in a bit of cocoa powder for a chocolate-peanut variation.
How to Make Coconut Peanut Mochi (Lo Mai Chi)
Prepare the Filling
If using frozen desiccated coconut, lightly toast it in a dry pan to remove excess moisture.
Crush the roasted peanuts using a rolling pin or food processor.
In a bowl, mix the chopped peanuts, sugar, shredded coconut, sesame seeds, and peanut butter until well combined. Set aside.
Make the Mochi Dough
Sift the glutinous rice flour and cornstarch to prevent clumping.
Whisk in the sugar, coconut milk, water, and vegetable oil until the batter is smooth and slightly runny. If needed, add a little more water to adjust the consistency.
Steam the Dough
Transfer the mixture to a heat-proof bowl lined with parchment paper (or lightly greased with oil).
Steam over medium heat for 20–25 minutes until the dough turns glossy and sticky.
While still hot, stir the dough with a wooden spoon for 30 seconds to improve elasticity.
Assemble the Mochi
Once cooled slightly, place the dough on a plastic wrap-lined surface. Roll it into a log and let it reach room temperature.
Divide into 12 equal pieces.
Using plastic wrap, flatten each piece into a thin disc.
Place a spoonful of peanut filling in the center, then gently pinch and seal the dough into a round ball.
Coat with Coconut
Roll each mochi ball in shredded coconut until fully coated.
Use a plastic paddle or spoon to avoid the sticky dough clinging to your hands.
Storage
These mochi are best enjoyed fresh but can be stored in an airtight container at room temperature for up to a day.
Tips
- Use plastic wrap to avoid a sticky mess: Use plastic wrap to handle and shape the mochi balls without a sticky mess.
- Adjust the dough consistency: If the batter is too thick before steaming, add a bit more water to ensure a soft and stretchy texture.
- Don’t overfill: Too much peanut filling can make it hard to seal the mochi, so use just enough for a perfect balance of flavors.
Coconut Peanut Mochi (Lo Mai Chi)
Equipment
Ingredients
Mochi
- 1 cup glutinous rice flour sweet rice flour
- 1 tablespoon corn starch
- 2 tablespoon granulated sugar
- ⅔ cup coconut milk
- 3 tablespoon water
- 1 tablespoon vegetable oil
Peanut Filling
- ¾ cup roasted salted peanuts
- 3 tablespoon granulated sugar
- 3 tablespoon shredded desiccated coconut, unsweetened
- 1.5 tablespoon sesame seeds
- 1.5 tablespoon creamy peanut butter
Coating
- 1 cup desiccated coconut unsweetened
Instructions
- If using frozen desiccated coconut, add to a pan to lightly toast to draw out the moisture.
- Add peanuts to a ziplock bag and use a rolling pin to finely crush the peanuts.
- In a small bowl, mix together the chopped peanuts, sugar, shredded coconut, sesame seeds, and peanut butter. Mix to combine and set aside.
- Sift rice flour and corn starch through a sieve to ensure texture is smooth and clump-free. Add sugar, coconut milk, water, and vegetable oil and whisk until smooth and battery is thickened and slightly runny. Add a little bit more water at a time if needed to ensure batter is slightly runny.
- Transfer the dough to a heat-proof bowl lined with parchment paper (for easy removal) or brush the bowl with oil if not using parchment paper. Steam the dough for 20–25 minutes over medium heat, until the mixture turns into a glossy, sticky dough.
- While dough is hot, immediately stir with a wooden spoon for 30 seconds to loosen and make the mochi more elastic.
- When the mochi has cooled a bit, transfer the mochi to a flat surface lined with plastic wrap. Fold the plastic wrap over the mochi and roll into a log shape. Let it cool down to room temperature. Divide the mochi dough into small piece about 12 pieces.
- Transfer each piece of dough to a plastic wrap then cover with another plastic wrap and flatten into a disc (about ¼ inch thick) with your palm. Place a spoonful of peanut filling in the center, and pinch the top slowly while turning until you get a round ball. Use the plastic wrap while adding the peanut filling and rolling into a ball because the dough is very sticky.
- Roll each mochi ball in shredded coconut until evenly coated. I transfer the mochi ball directly from plastic wrap then use a plastic paddle to roll the mochi in the coconut so mochi doesn’t stick to my hands. Repeat with remaining ingredients.
Pia says
Thank you😉
Herman says
Hope you enjoy!
Nana says
Good recipe. Thank you for sharing
Herman says
Appreciate the kind review, thanks!