bonappetit3.9
Coconut-Peanut Mochi Balls
Mochi that’s this soft and chewy (the key is coconut milk!) is practically begging to be paired with a delightfully crunchy peanut filling.
👥 20 Servings👤 Kristina Cho📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●saucepan
- ●whisk
- ●spatula
- ●bowl
- ●food processor
📝 Preparation Steps
1
Mochi
2
Whisk together coconut milk, rice flour, and sugar in a medium nonstick saucepan. Cook over medium heat, stirring constantly with a heatproof rubber spatula, until a thick, smooth, slightly sticky dough forms, 5–⏱️ 7 minutes (the dough will pull away from sides of pan).
3
Generously dust silicone baking mat with cornstarch. Transfer hot mochi to mat and generously dust top with more cornstarch. Roll out mochi to a 15x12" rectangle. Let cool.
(200 g) sugar1 cupCornstarch (for dusting)
4
Filling and assembly
5
Pulse peanuts, peanut butter, honey, and salt in a food processor until mixture resembles very chunky peanut butter. Transfer filling to a small bowl. Place shredded coconut in a shallow bowl.
6
Cut mochi into twenty 3" squares. Using a #60 or #70 cookie scoop (about 1 Tbsp.), divide filling among mochi squares (save any remaining filling for toast or smoothies). Stretch mochi around filling to encase, then pinch together to seal; roll between your palms into smooth balls. Working one at a time, roll balls in coconut (if coconut doesn’t stick, brush or spritz mochi lightly with water, then reroll). Do ahead: Mochi balls can be made 5 days ahead. Store airtight at room temperature.
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