apparently i am longing for my childhood this week.
meat jun and now a peanut butter mochi post!
mochi is something that i think requires an acquired taste.i grew up on it and its filipino counterpart bibinka.
i luuuurve it.
many american's have become familiar with mochi ice cream.
i have seen it at costco and trader joe's.
how would i describe mochi??
they are little cakes that are soft, chewy pillow's of sticky rice flour.
its not overly sweet and deeeeelicious.
this recipe has a pocket of creamy peanut butter in the center.
it was my 1st time making peanut butter mochi.
i usually just make plain mochi flavored withextracts or juice like almond, passion fruit or peach.
i will definitely be making this treat more often.
Peanut Butter Mochiyields :: 3 dozen
1 1/2 cups mochiko rice flour (available in the asian/ethnic food aisle at most grocery stores)
1 1/2 cups water
1 cup sugar
1-2 teaspoons almond extract
6 tablespoons creamy peanut putter
Microwave Bundt Pan
katakuriko / potato starch
Mix mochiko, water, sugar and extract in a bowl with a whisk until smooth.
Spray the inside of a microwave bundt pan with cooking spray.
If you don't have a microwave bundt pan use a large microwave safe plastic bowl.
Pour mochiko mixture into prepared pan and microwave on high for 5-6 minutes.
You do not want to over cook the mochi. You will have a tough textured product in the end once its cooled.
Even if a portion of the center is still watery, do not continue to cook.
Cool in pan for 40 to 45 minutes.
While still warm, cut mochi in half with a plastic knife.
If there are wet sections, scrape them off with a spatula or knife and discard.
Cut each half into 1/4-inch thick slices.
Pat or stretch each mochi slice into a flat round disk shape.
Spoon a 1/4 to 1/2 teaspoon of peanut butter in the center, fold in half and pinch edges to seal.
Roll mochi in potato starch.
Keep in airtight container for 3-4 days.