Coconut Peanut Mochi (Lo Mai Chi)
Sweet, chewy mochi balls filled with a peanut and sesame filling
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Servings: 12 mochi balls
Calories: 229kcal
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.
Nutrition
Calories: 229kcal | Carbohydrates: 21g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 66mg | Potassium: 165mg | Fiber: 3g | Sugar: 6g | Vitamin A: 14IU | Vitamin C: 0.2mg | Calcium: 36mg | Iron: 1mg