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Sunday, March 07, 2010

Chunky Peanut Butter Mochi



makes approximately 2 dozen pieces
recipe adapted from Recipe Goldmine
prep time: 20 min / assembly time: 45 min

MOCHI
3 c water

1 c granulated sugar
1 (16 oz.) box
mochiko flour
Katakuriko (potato starch), for dusting

FILLING
1 c chunky peanut butter
1/4 c honey

FILLING INSTRUCTIONS
Combine peanut butter and honey; refrigerate until firm, a few hours or overnight.
* I opted not to add the honey or to refrigerate the mixture . . . I just used peanut butter
straight out of the jar.

MOCHI INSTRUCTIONS
• Bring water to a boil; add sugar and stir until dissolved.
• Add mochiko a little at a time, stirring constantly. Continue stirring over medium heat
until lumps are dissolved.
• Place dough on a surface dusted with katakuriko. Allow to cool slightly. Sprinkle with
more katakuriko and knead a few times until smooth. Form into a log.
• Pinch off a 1 1/2-inch piece of dough and flatten into a circle.
• Place a teaspoon of filling in the center. Fold edges around filling and pinch to seal.

** ADDIECAKES' NOTES **
• To color mochi, add a few drops of food coloring into boiled water before adding mochiko.
• Do not let the mochi cool for too long. When it gets an "elephant skin" it will be more
difficult to mold and seal.

ADDIECAKES' DIFFICULTY RATING



ADDIECAKES' TASTE RATING

2 comments:

LJ said...

Nice photo tag at the bottom left side. Sparkles...

Galen said...

Sounds DE-lish!

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