Peanut Coconut Mochi (Luo Mai Chi 糯米糍)! - Easy, Gluten Free Chinese Desserts at Home!

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Added 4 years ago by tomm

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During these tough quarantine times, I miss going out to my local Chinese bakery for a quick bite of dessert. Aside from egg tarts (or dan tat) and pork buns (or char siu bao), I love to get the peanut filled mochi's that are light and easy snack on the go. The chewy delicious outer layer of mochi is contrasted nicely with the crunchy, sweet and salty filling of roasted peanuts and sesame seeds. As an added bonus, this casual dessert is also gluten free and requires no baking!

Makes 18-22 medium sized mochi's.

1 lb. glutinous rice flour (preferably Mochiko brand)
1- 13.5 oz. can coconut milk
2-1/4 cups (540 ml) water
1 cup (125 g) dry roasted, lightly salted peanuts, chopped
6-8 tablespoons sugar (to taste), divided
3 heaping tablespoons dried coconut (sweetened or unsweetened), plus more for the topping
1/3 cup (47 g) sesame seeds, toasted
3-4 tablespoons neutral flavored oil (i.e. canola, light olive oil, or melted coconut oil)
Tapioca starch for dusting (can also use cornstarch or potato starch but NOT all purpose flour)

Combine peanuts, 3-4 tablespoons sugar, 3 tablespoons dried coconut, sesame seeds, and oil in a medium sized bowl. Set aside while you make the mochi.

In a large bowl, whisk together rice flour, coconut milk, remaining 2-4 tablespoons of sugar and water until smooth. Microwave for 15 minutes total, stirring every 2-3 minutes to ensure even cooking. Once cooked, allow to cool slightly before placing onto a surface dusted heavily with tapioca starch. It will be very sticky so be generous with the starch to prevent sticking! Once cooled completely, cut into equal pieces, fill with ~1 tablespoons of filling, and seal to close. Spray with water to dampen the outside before rolling in more coconut flakes. Enjoy at room temperature!

xo Shannon
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