This peanut butter mochi is chewy, bouncy, completely candy and tremendous nutty! It’s topped with crushed peanuts and extra peanut butter drizzles. Made with glutinous rice flour, this recipe is of course gluten-free and dairy-free.
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What’s peanut butter mochi?
This peanut butter mochi is an organized model of Hawaiian butter mochi cake. It’s bouncy and chewy like Japanese mochi however nonetheless has a little bit of a cake-y spongy really feel.
Taste sensible, in case you are a peanut butter lover, you might be in the suitable place.
This peanut butter mochi has ⅓ cup of peanut butter, plus extra on prime, and with crushed peanuts everywhere in the floor. All it takes is mixing the components in a single bowl and bake, making it excellent for satisfying your Asian sweets cravings.
Glutinous rice flour
Glutinous rice flour is used as the primary ingredient for this recipe, which makes it naturally gluten-free. With added warmth and water, this flour develops a stretchy, sticky texture identical to mochi. I’ve seen it bought as ‘mochiko’, ‘glutinous rice flour’, or ‘candy rice flour’. Both manner, simply be sure on the package deal that the ingredient is simply glutinous rice flour.
Common rice flour can’t be used as an alternative to this recipe because it brings out a very totally different texture.
Substances for this recipe
- Eggs
- Full fats coconut milk – Be certain that to make use of a canned sort. What you don’t need is a coconut milk beverage bought within the drink part!
- Unsweetened almond milk
- Pure peanut butter – It is a runny sort as a substitute of a thick one corresponding to Skippy’s.
- Mochiko – I take advantage of Blue Star Mochiko
- Natural cane sugar – Or any white sugar. Coconut sugar works as properly however notice that it’s going to have a delicate coconut taste and make the mochi darker.
- Baking powder
- Refined coconut oil
For toppings:
- Shelled peanut
- Pure peanut butter – For drizzling
The best way to make peanut butter mochi
1. Combine the moist components. Place the eggs, coconut milk, almond milk, peanut butter in a bowl and blend properly.
2. Add the dry components. Add within the mochiko, sugar, and baking powder. Combine properly.
3. Add oil. Pour within the melted coconut oil and blend.
4. High. Pour the batter right into a 8″ sq. pan. Sprinkle crushed peanuts on prime, then drizzle 1 tablespoon peanut butter.
5. Bake. Bake at 350°F/ 176°C for 1 hour or till set.
*See the recipe card under for detailed directions.
Ideas
Stir the coconut milk properly with a knife whether it is partially stable upon opening.
In case your peanut butter doesn’t include any salt, add ⅛ teaspoon of salt to the batter.
To make the peanut butter right into a drizzle-able consistency, microwave in a cup for 10 seconds or so to make it runnier.
Incessantly requested questions
Peanut butter mochi might be saved at room temperature in an hermetic container for 2-3 days.
It may also be frozen for as much as 2 months. Microwave to thaw. You may even see a hint of oil on the floor upon defrosting however the texture would be the identical as freshly cooked mochi.
This peanut butter mochi might be doubled and baked in a 9 x 13″ pan. Bake for a similar period of time as the unique recipe.
Extra mochi recipes…!
Recipe
This peanut butter mochi is chewy, bouncy, completely candy and tremendous nutty! It’s topped with crushed peanuts and extra peanut butter drizzles. Made with glutinous rice flour, this recipe is of course gluten-free and dairy-free.
Substances
- 2 massive eggs
- 6¾ fluid ounces full fats coconut milk that is half a can
- 1 cup unsweetened almond milk
- ⅓ cup pure peanut butter unsweetened
- 8 ounces mochiko glutinous rice flour that is half a field
- ¾ cup natural cane sugar or any white sugar
- 1 teaspoon baking powder
- 3 tablespoons melted refined coconut oil or vegan butter
Toppings
- 3 tablespoons shelled peanuts crushed
- 1 tablespoon pure peanut butter to drizzle
Stop your display from going darkish
Directions
Preheat the oven to 350°F/ 176°C. Line and flippantly grease an 8-inch sq. baking pan.
Place the eggs, coconut milk, almond milk, and peanut butter in a bowl. Combine properly.
Add within the mochiko glutinous rice flour, sugar, and baking powder. Combine properly.
Pour within the melted coconut oil and blend.
Pour the batter into the pan. Sprinkle crushed peanuts on prime, then drizzle 1 tablespoon peanut butter.
Bake for 1 hour or till set.
Notes
Diet
Serving: 1pieceEnergy: 194kcalCarbohydrates: 23gProtein: 4gFats: 10gSaturated Fats: 6gPolyunsaturated Fats: 1gMonounsaturated Fats: 3gTrans Fats: 0.003gLdl cholesterol: 23mgSodium: 59mgPotassium: 97mgFiber: 1gSugar: 10gVitamin A: 34IUVitamin C: 0.1mgCalcium: 46mgIron: 1mg
The dietary data on this web site is just an estimate and is supplied for comfort and as a courtesy solely. The accuracy of the dietary data for any recipe on this web site is just not assured.
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