Smooth and bouncy coconut peanut mochi produced from solely 5 key components! These mochi include a candy crumbly peanut filling and are coated in dried coconut. They’re known as Lo Mai Chi in Cantonese or Nuo Mi Ci in Mandarin.
What’s lo mai chi?
These chewy glutinous rice dumplings are a preferred Chinese language bakery deal with, identical to egg tarts. They’re normally naturally vegan and gluten-free (though, some folks use honey within the filling).
Chinese language mochi are just like Japanese mochi however are usually a little bit softer, stickier and fewer candy. Nevertheless, this can rely on the way you put together them!
Substances you will want
A whole record of components, portions and directions are within the grey recipe card on the backside of this put up.
Candy glutinous rice flour OR mochiko flour. I purchased mine from an East Asian store. Sadly, common rice flour is not going to work on this recipe.
Coconut milk (canned, not the beverage selection). That is the place a lot of the coconut taste comes! It additionally makes the mochi delightfully gentle and tender.
Peanuts. I used roasted unsalted peanuts however you need to use salted, or unroasted (simply be sure to roast them earlier than utilizing).
Peanut butter (elective). This is not utilized in conventional lo mai chi however it provides moisture to the filling and partially binds it. Alternatively, you need to use coconut oil and even maple syrup.
Put together the mochi dough
The coconut mochi dough could be ready in a non-stick saucepan, in a steamer or microwave. If utilizing a pan, it positively must be non-stick!
First, mix all components in a bowl (or your saucepan) and blend till it is clean. The batter ought to resemble a thick yogurt drink.
If you happen to’re cooking your dough on the stovetop, persistently stir your combination for round 8-13 minutes. It will change into lumpy however with sufficient mixing, you will ultimately have a clean dough.
If you wish to use the microwave, take a look at the directions in my strawberry mochi ice cream put up. Alternatively, you’ll be able to steam the combination for quarter-hour, mixing the dough midway via.
After you have a ball of dough, let it cool!
Filling ideas and customizations
The peanut mochi filling is tremendous straightforward to make. If you happen to’re utilizing peanut butter, you’ll have to make use of your fingertips to rub it into the peanuts.
Some Chinese language bakeries additionally add sesame seeds and coconut to the filling of lo mai chi. I’ve added some ingredient portions within the recipe field on the backside of this put up).
And naturally, any kind of nuts will work for these mochi!
Ideas for assembling mochi
As soon as your mochi dough has cooled, knead the dough till it is gentle and stretchy. Mochi dough tends to be extraordinarily sticky! Listed below are my high ideas for dealing with the dough:
- Generously coat any surfaces, utensils and your fingers with corn starch OR oil.
- Use silicone or plastic surfaces/utensils. Mochi sticks to picket surfaces and utensils extra simply.
It will possibly take a little bit observe to flatten and wrap the mochi. Listed below are some ideas:
- For 9 medium-sized mochi with a beneficiant peanut filling, I rolled my dough into 4-inch circles. If you would like a thicker mochi dough, roll your mochi into smaller circles and use much less filling.
- There are such a lot of other ways to wrap your filling. I wrapped each bit of dough like a taco then introduced the ends in. Discover a technique that you simply like and do not stress!
As soon as you’ve got wrapped your mochi balls, gently toss them in coconut. If you happen to used oil when assembling your mochi, the coconut will simply persist with the floor. If you happen to used cornstarch, it’s possible you’ll have to brush your mochi with oil earlier than coating them in coconut.
Further Ideas
With out preservatives, mochi is finest eaten the day you make it. On the day of constructing, you’ll be able to retailer it at room temperature.
If you happen to should retailer the mochi, it is best saved in an hermetic container or tightly wrapped within the fridge or freezer. When the mochi has been chilled, it usually companies up and loses its chewy texture. To salvage the mochi, heat it up within the microwave for just a few seconds or steam it for a couple of minutes.
As a substitute of shaping the mochi into dumplings, you’ll be able to chop the mochi dough into tough balls and toss it within the peanut combination, identical to conventional Muah Chee!
Sure, the mochi dough is a superb basis for different fillings! Crimson bean paste and black sesame are additionally well-liked.
Extra vegan Asian-inspired desserts and recipes
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Coconut Peanut Mochi (lo mai chi)
Smooth and bouncy coconut peanut mochi produced from solely 5 key components! These mochi include a candy crumbly peanut filling and are coated in dried coconut.
Servings: 9 mochi
Directions
Put together the mochi dough (see be aware 3 if you wish to steam or microwave your dough):
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Add the glutinous rice flour, coconut milk and sugar to a big non-stick saucepan. Combine till mixed and there aren’t any lumps.
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Over medium warmth, stir your mochi combination for 6-8 minutes. The combination will flip lumpy and ultimately type a gentle ball that can come away from the saucepan. As soon as your mochi is a gentle ball, scale back the scale back the warmth to low and blend the dough ball for 2-5 minutes till it’s clean and stretchy.
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Take away the dough from the saucepan and let it cool.
Put together the peanut filling:
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Add your peanuts to a meals processor or blender. Pulse till the peanuts flip into coarse to fantastic crumbs.
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Add the peanuts, sugar and peanut butter to a bowl. Combine till mixed. You might want to make use of your fingertips to combine the peanut butter into the combination.
Assemble the lo mai chi:
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Generously coat your work floor, fingers and any utensils with a impartial oil OR cornstarch. Divide the mochi dough into 9 equal parts (or extra parts for smaller mochi).
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Use a rolling pin or your fingers to flatten every mochi ball into flat spherical circles round ¼ inch (6mm) thick. If the mochi dough sticks to something, add extra oil or cornstarch.
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Place round 1 tablespoon of the peanut combination within the heart of the dough circle. Gently wrap the dough across the filling pinching the seams to seal. If there’s any extra mochi dough, reduce it off with a pair of scissors.
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Place the coconut in a big shallow bowl. Gently toss the mochi within the coconut. If you happen to dusted your mochi with cornstarch, it’s possible you’ll have to brush the floor with oil earlier than tossing it in coconut.
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Benefit from the coconut peanut mochi instantly. In case your mochi are very gentle, chill them within the fridge for a few hours till they’ve firmed up.
Serving and storing the mochi:
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Lo Mai Chi is finest eaten the day you make them. On the day of constructing, retailer them in a container at room temperature. If it’s worthwhile to preserve them in a single day, retailer them in a container or individually wrapped within the fridge or freezer. Remember the fact that their texture normally modifications in a single day (see ‘Further Ideas’ within the put up above).
Notes
- Alternatively, use ⅓ cup (50g) peanuts, 2 tablespoons (10g) coconut and 1 tablespoon (10g) sesame seeds within the filling.
- Peanut butter provides moisture to the filling. Alternatively, you’ll be able to omit it or use coconut or maple syrup.
- To microwave the dough, whisk all components in a bowl and canopy it with a plate. Microwave the combination for two minutes then stir the combination. Microwave the dough for 1 minute then combine once more. Repeat 2-4 occasions till your dough comes away from the aspect of a bowl. For a visible information, see my strawberry mochi recipe. Alternatively, you’ll be able to steam your combination. Boil a pot of water and place the mochi dough in a greased steaming tray (or flat bowl). Steam the combination for 15-20 minutes, stirring 1-2 occasions with an oiled spatula.
Diet
Serving: 1 mochi | Energy: 206kcal | Carbohydrates: 25g | Protein: 4g | Fats: 11g | Sodium: 40mg | Potassium: 146mg | Fiber: 1g | Sugar: 9g | Vitamin C: 0.4mg | Calcium: 15mg | Iron: 1mg
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