Tropical Sun Crunchy Coconut Peanuts, 165g

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The ingredients are simple and make a delicious spread.The flax seeds are completely optional, but I like to add them in sometimes to add omega-3s, which help balance out the omega-6 in peanuts. How To Make Coconut Peanut Butter Unsweetened coconut milk (canned, not the beverage variety). This is where most of the coconut flavor comes! It also makes the mochi delightfully soft and tender.

Once the dough cools, transfer it onto a large piece of wax paper (or a clean smooth counter top lightly greased), and cut it into 16 equal squares. In a large bowl, mix together the sweet rice flour, cornstarch, caster sugar, coconut milk, and coconut oil until smooth. For this traditional Coconut Peanut Mochi recipe, I made a minor tweak by moistening the filling ever so slightly with some coconut oil––I find that it binds the filling together a bit, so that it’s slightly less crumbly than the traditional version. Take a piece of dough, add about 1 tablespoon of filling in the center, and close the dough around the filling, pinching it closed. Transfer the mixture to the prepared cake pan, and gently tap on a table to distribute it evenly. Once the water in the steamer is boiling, steam the dough mixture for 15 minutes over high heat.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. Step 4 To get started you’ll need 1 1/2 cups of dry roasted unsalted peanuts, 2 tablespoons of coconut oil, sea salt, and a 1/2 tbs ground flax seeds (optional). I reduced the amount of coconut milk by half, relacing the rest with water. Reason being was I didn't want it to be overly rich. The result was a delightfully light coconut flavor which came thru and paired perfectly with the peanut filling. Not cloying at all. Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Meanwhile add the baby sweetcorn and broccoli to the wok or pan and cook, uncovered for one minute. Add the mangetout and spring onion, and cook for a further 1-2 minutes until the vegetables are tender. It’s called Coconut Peanut Butter. My coconut peanut butter spread uses organic dry roasted peanuts, coconut oil, sea salt, and ground flax seeds.

Coconut Peanut Butter

As a home baker who knows how to bake and make, I tried this recipe and it's a big mess. Even after complete cooling of the dough, it is still a mess and won't gather as a ball to fold the nuts. Won't try it again Texture: The consistency of mochi can vary based on how it’s cooked. The most common cooking method is steaming, which yields a soft and chewy texture. When it’s fried, it’s crunchy and chewy. Another less seen home cooking method is pan-fried mochi. 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.

Peanut Mochi, also called Luo Mai Chee in Cantonese, is just one of many ingenious mochi combinations out there. Across Asia, there are tons of different types of mochi that vary in texture, color, and filling:

Using Coconut Oil for Moisture & Flavor

The full list of ingredient quantities and instructions are in the gray recipe card at the bottom of this post. Filling: Fillings can be both sweet and savory. Sweet fillings are generally more popular across Asia. Red bean paste is always a favorite. I’ve also seen fillings like mango, strawberry, purple yam and this coconut peanut filling. Basically, the sky’s the limit when it comes to filling options. Color: With the added ingredients like yams, pumpkin, and food coloring, mochi can be made any color you want.

Delicious! I subbed in candied walnuts for the peanuts, and left off the coconut on the outside. I love baked mochi, so I threw these in a 410 oven for 15 minutes and they were FABULOUS. I also reduced the amount of sugar in the dough drastically to only 1/3 cup. I found the sweetness level to be perfect. Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. This was so good and easy to make, especially as someone who had never made mochi before! I followed the instructions exactly and they turned out great. Peanuts. I used roasted unsalted peanuts but you can use salted, or unroasted (just make sure you roast them before using).

Many Mochi Variations

Place the noodles in a bowl and cover with boiling water. Leave for five minutes to soften, then drain. Sweet glutinous rice flour OR mochiko flour. I bought mine from an East Asian shop. Unfortunately, regular rice flour will not work in this recipe. These chewy glutinous rice dumplings are a popular Chinese bakery treat, just like egg tarts. They're usually naturally vegan and gluten-free (although, some people use honey in the filling).