Asians love glutinous rice desserts, and one of the most recognizable is mochi. Gluten-Free, Vegan and just plain tasty, it’s no wonder that this Peanut Mochi with Coconut, or Nuo Mi Ci (糯米糍) is so popular.
Many Mochi Variations
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:
- 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.
- Color: With the added ingredients like yams, pumpkin, and food coloring, mochi can be made any color you want.
- 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.
Using Coconut Oil for Moisture & Flavor
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.
Note that you might need to melt the coconut oil in colder months, as it tends to solidify!
Ok, here’s how to make these coconut peanut mochi!
Coconut Peanut Mochi Recipe Instructions
Brush a square 11” x 11” flat-bottomed cake pan with some vegetable oil to prevent sticking, and set aside. The 11” X 11” cake pan yields the perfect thickness of dough for this recipe. Other sized pans will also work, but you will need to roll out the dough a bit when assembling the mochi. Prepare your steamer with water and bring to a boil.
In a large bowl, mix together the sweet rice flour, cornstarch, caster sugar, coconut milk, and coconut oil until smooth.
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.
Let it cool completely.
While the dough is cooling, make the filling by combining the chopped peanuts, coconut flakes, sugar and 1 tablespoon coconut oil.
Set it aside.
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.
Take a piece of dough, add about 1 tablespoon of filling in the center, and close the dough around the filling, pinching it closed.
Roll in the coconut flakes to coat.
Place in a small paper cupcake cup, and repeat until all the mochi are assembled.
TIP: Working with cooked glutinous rice dough can be a sticky business. One and/or all these tips will be helpful:
- Wet your fingertips with warm water as you go
- Roll the dough (only if necessary) between two layers of clear plastic wrap
- Wear a pair of disposable food grade gloves
Since my dough already began at the right size/thickness, there was less handling involved. I was able to assemble all the mochi just by periodically dipping my fingers in warm water.
Storage:
Store the leftovers in an airtight container at room temperature. Consume within 3 days.
Coconut Peanut Mochi
Ingredients
For the dough:
- Vegetable oil
- 1 1/2 cups sweet rice flour (190g)
- 1/4 cup cornstarch (35g)
- 1/4 cup caster sugar (60g)
- 1 ½ cups coconut milk (350g)
- 2 tablespoons coconut oil (melted)
For the filling:
- 1/2 cup roasted peanuts (finely chopped)
- 1/2 cup coconut flakes (coarsely chopped)
- 3 tablespoons sugar
- 1 tablespoon melted coconut oil (optional)
To assemble the coconut peanut mochi:
- A large piece of wax paper (about 18x18”, optional)
- 1 cup coconut flakes (coarsely chopped)
- 16 small paper cupcake cups
Instructions
- Brush a square 11” x 11” flat-bottomed cake pan with some vegetable oil to prevent sticking, and set aside. The 11” X 11” cake pan yields the perfect thickness of dough for this recipe. Other sized pans will also work, but you will need to roll out the dough a bit when assembling the mochi. Prepare your steamer with water and bring to a boil.
- In a large bowl, mix together the sweet rice flour, cornstarch, caster sugar, coconut milk, and melted coconut oil until smooth. 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. Let it cool completely.
- While the dough is cooling, make the filling by combining the chopped peanuts, coconut flakes, sugar and 1 tablespoon coconut oil. Set it aside.
- 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. Take a piece of dough, add about 1 tablespoon of filling in the center, and close the dough around the filling, pinching it closed. Roll in the coconut flakes to coat. Place in a paper cupcake cup, and repeat until all the mochi are assembled.
nutrition facts
Hi Judy, Made those today. They taste amazing! I would recommend using an actual steamer as my other steamer-in-a-pan technic (as shown) did not cook the dough properly. I also rolled the dough (divided in half) between two parchemin paper sheets, which works like a charm. Thanks for the recipe!
You are so welcome. Enjoy!
Hi Judy, I made these and they came out great. The making of the mochis was time-consuming, trying to get them pinched into balls, perhaps with practice! The mochis really firmed up overnight, so they tasted best the day of. Why do store-bought mochis stay soft for a few days longer?
Japanese mochi and Chinese mochi are very different. Store-bought mochi are mostly Japanese mochi which contains a great deal of sugar, a lot a lot. :-)
Easy, straightforward, delicious. Thinking this will be very sticky, I shy away from making this. Glad I build up the courage and was surprised to discover the dough is not sticky as I have imagined. Taste better than store bought. I made both coconuts w/ peanuts and black sesame… all great. Thank you for posting recipe for one of my favorite treat. Love your recipe and thank you for sharing.
Hi Heidi, thank you so much for trying this recipe :-)
Not only did I find this recipe straight-forward and easy (I usually anticipate a giant sticky mess with mochi-making) but it also pleased a very picky family member! As for the recipe, I cut the sugar from the filling, since I only had sweetened coconut and it worked well. You can’t beat a recipe that checks so many boxes, including my own personal need for “from scratch” and “distinctively East Asian but no long trip to 99 Ranch”.
Thank you so much for your high praise—it’s much appreciated! :-)
My family and I really love this recipe.
Thank you for trying this recipe, Kristina.
Hi there,
I am wondering if I can substitute the caster sugar with something else?
Thank you
Hi Jenny, what do you have in mind?
If I cannot steam mochi batter, am I able to bake or microwave? What would you do? Thank you.
Hi Jan, the batter must be steamed so it can be sticky enough to seal itself into a ball.
Do you cover the pan while steaming? In other recipes I’ve read, it’s necessary to cover the batter with foil or a cloth to prevent water droplets from getting into it.
Hi Susan, steaming definitely needs the lid on. As for the covering of the batter, it’s usually true, but not so in this case, as this mochi skin drys quickly after steaming :-)
Thank you for the quick reply!