Vegan peanut mochis

As a student, it is difficult to combine restaurants with the student budget. However, it is easy to eat in Chinese restaurants where prices are very reasonable. mochis is a good desert. At the same time fluffy, rubbery in the mouth and sweet, they bring a touch of sweetness to our day. So I decided to make this recipe, often bought but very easy and quick to reproduce. The only complexity: finding sticky rice flour (often sold in Chinese supermarkets).

Modus operandi: sweet and easy desert

-40g peanut butter
-100g sticky rice
-150mL of water
-100g coconut sugar/brown sugar
– maizena

Form a dozen peanut meatballs and place them in the refrigerator.
Mix the flour, sugar and water in a container. 
Place in the microwave 5 times 30 seconds and stir each time between cooking, until a thick and fluid dough is obtained.
Once the dough has cooled, place Maizena on the work surface and form a dozen dumplings.
Flatten each piece and place the peanut ball in the center. Bring the edges of the dough up and roll the ball.
Reserve and taste.

Nota bene: you can keep a mochi in the fridge and heat it for 20 seconds in the microwave before eating it. A real delight!

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Published by miss.pickyeater

Passionate about everything related to food and health, I invent and reproduce for you simple recipes that we usually buy in our supermarkets or eat in restaurants.

7 thoughts on “Vegan peanut mochis

  1. Huge mochi fan here! I use Mochiko flour to make red bean mochi, but its texture gets too sticky. I end up getting mad at all the hot (just taken our of microwave) sticky flour on my fingers. Thanks for sharing this recipe! Peanut butter filling sounds good too.

    Liked by 1 person

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