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