Peanut and Coconut Mochi SERVES : 2 | PREPARATION TIME 2 MINUTES + 20 MINUTES CHILLING | COOKING TIME 15 MINUTES 

Subscribe to my YouTube channel for more exciting recipes! 

Share this recipe 

Peanut and Coconut Mochi

ABOUT THE RECIPE 

I love making these tasty Wan favourites! 

METHOD 

Firstly make the filling, add all of the ingredients to a bowl and mix well. Place in the fridge for 20 minutes and then form into 8 small balls on a tray. Place balls in the freezer while you continue to make the Mochi. 
 
Add rice flour, sugar and salt into a large bowl and mix well, add hot coconut milk and stir until liquid has been fully absorbed. Cover with cling film and microwave for 3 minutes. Stir mixture well, re-cover with cling film and microwave again for a further 1 and half minutes. 
 
With a large wooden spoon mix the mixture together for at least 8/10 minutes until it is stretchy. This will make the Mochi nice and chewy. 
 
Divide mixture into 8 pieces. Lightly cover your hands with cornflour, take a piece of the mixture and roll into a ball in the palm of your hand, now flatten out into a disc and place filling into the centre and gather ends together to reform a ball. Sprinkle with desiccated coconut and serve. 

INGREDIENTS 

3tbsp Crunchy Peanut Butter 
2tbsp Sugar 
2tbsp Desiccated Coconut 
3/4 cup Salted Peanut (pounded into small pieces 
 
1/2 cup Desiccated Coconut to sprinkle over finished Mochi 

MOCHI 

1 cup Glutinous rice flour 
1/2tsp salt 
1 cup hot coconut milk 
3 & 1/2tbsp sugar 

KWOKLYN'S COOKING TIPS 

#1 Use a heavy bottom pan which will retain the heat. 
 
#2 Prep all ingredients before you start to cook. 
 
#3 Always make a little too much as all of these recipes will have you going back for more. 
Peanut and Coconut Mochi

ABOUT THE RECIPE 

I love making these tasty Wan favourites! 

METHOD 

Firstly make the filling, add all of the ingredients to a bowl and mix well. Place in the fridge for 20 minutes and then form into 8 small balls on a tray. Place balls in the freezer while you continue to make the Mochi. 
 
Add rice flour, sugar and salt into a large bowl and mix well, add hot coconut milk and stir until liquid has been fully absorbed. Cover with cling film and microwave for 3 minutes. Stir mixture well, re-cover with cling film and microwave again for a further 1 and half minutes. 
 
With a large wooden spoon mix the mixture together for at least 8/10 minutes until it is stretchy. This will make the Mochi nice and chewy. 
 
Divide mixture into 8 pieces. Lightly cover your hands with cornflour, take a piece of the mixture and roll into a ball in the palm of your hand, now flatten out into a disc and place filling into the centre and gather ends together to reform a ball. Sprinkle with desiccated coconut and serve. 

INGREDIENTS 

3tbsp Crunchy Peanut Butter 
2tbsp Sugar 
2tbsp Desiccated Coconut 
3/4 cup Salted Peanut (pounded into small pieces 
 
1/2 cup Desiccated Coconut to sprinkle over finished Mochi 

MOCHI 

1 cup Glutinous rice flour 
1/2tsp salt 
1 cup hot coconut milk 
3 & 1/2tbsp sugar 

KWOKLYN'S COOKING TIPS 

#1 Use a heavy bottom pan which will retain the heat. 
 
#2 Prep all ingredients before you start to cook. 
 
#3 Always make a little too much as all of these recipes will have you going back for more. 

Subscribe to my YouTube channel for more exciting recipes! 

You might also like... 

Fillet Beef with Chilli and Black Beans 
Serves : 4 
Preparation : 10 minutes 
Cooking : 10 minutes 
Egg Foo Yung
Egg Foo Yung 
Serves : 4 
Preparation : 5 minutes 
Cooking : 15 minutes 
King Prawn Pad Thai
Taiwanese Bubble Tea 
Serves : 1 
Infusing Tea: 4 minutes 
Preparation: 2 minutes 
Chocolate Chip Cookies
Chocolate Chip Cookies 
Serves : 2 
Preparation : 2 minutes 
Cooking : 16 minutes 

WANT TO LEARN? - GET IN TOUCH 

Want to go the extra step? Why not attend One of our cookery schools? 
Our site uses cookies. For more information, see our cookie policy. ACCEPT COOKIES MANAGE SETTINGS