Japanese Peanut Butter Delight Mochi Recipes

PEANUT BUTTER MOCHI - JAPANESE DESSERT

Steps:

• 1. Combine peanut butter and honey, refrigerate until firm.
• 2. Bring water to a boil, add sugar and stir until dissolved.
• 3. Add mochiko a little at a time, stirring constantly. Continue stirring over medium heat until lumps are dissolved.
• 4. Place dough on a surface dusted with katakuriko. Allow to cool slightly. Sprinkle with more katakuriko and knead a few times until smooth.
• 5. Form into a log.
• 6. Pinch of a 1 1/2-inch piece of dough and flatten into a circle.
• 7. Place a teaspoon of the peanut butter filling in the center and fold edge around the filling and pinch to seal.
• 8. Makes about 24 peanut butter mochi balls.

BUTTER MOCHI

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Whisk the rice flour, sugar, and baking powder together in a mixing bowl.
• Beat the eggs, coconut extract, and vanilla extract in a mixing bowl until the eggs are smooth. Whisk in the milk, coconut milk, and melted butter until incorporated. Stir in the flour mixture a little at a time until no lumps remain; scrape into the prepared baking dish, and smooth the top.
• Bake in the preheated oven until the mochi is golden brown, about 1 hour. Cool to room temperature before cutting into 24 pieces to serve.

JAPANESE PEANUT BUTTER DELIGHT (MOCHI)

Steps:

• Preheat oven: 350 degrees.
• Grease a 9×13 inch pyrex with butter. Get a large mixing bowl and stir together the dry ingredients.
• In a blender, add the milk and vanilla. Stir in the peanut butter and blend until you get peanut butter milk.
• Add the peanut butter milk to the dry mixture and mix thoroughly. Pour into the pan. Cover tightly with foil. Place the pan in the center of the over and bake for 45 minutes. Uncover and cool for several hours.
• When cool, use a plastic knife to cut the peanut butter mochi. Roll each piece around in some potato starch to keep from sticking to each other.

MICROWAVE MOCHI

Steps:

• Mix together all ingredients except kinako using an electric mixer.
• Mix only until batter is smooth, do not over mix.
• Spray pan with non-stick vegetable oil spray or oil lightly with vegetable oil.
• Pour batter into the pan & cover with plastic wrap.
• Microwave on high for 5 minutes; if your microwave does not rotate, turn pan after 2 minutes.
• Carefully remove the plastic wrap, allowing the steam to escape away from you.
• Cool.
• Cut into 12 pieces using a plastic knife.
• Place some kinako on some plastic wrap and roll mochi in it.
• Note: cooking time may have to be adjusted, depending on your microwave.
• Mochi is done when center is firm.