Peanut Butter Mochi (with Variations)
While also eaten year-round, mochi is a traditional food for the Japanese New Year and is commonly sold and eaten during that time.
- Prep Time: 24 hours
- Cook Time: 10 minutes
- Total Time: 24 hours 10 minutes
- Yield: 2 dozen 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: Japanese
Ingredients
Units
Scale
1 cup smooth peanut butter
1/4 cup honey
3 cups water
1 cup granulated sugar
1 (16 ounce) box mochiko (sweet rice flour)
Paste food coloring (colors desired)
Katakuriko (potato starch) or cornstarch, for dusting
Instructions
- Mix together the peanut butter and honey.
- Scoop small spoonsful (1 teaspoon) and place on parchment paper.
- Freeze for about 30 minutes to firm up.
- Bring water to a boil; add sugar and stir until dissolved.
- Add mochiko a little at a time, stirring constantly. Continue stirring over medium heat until lumps are dissolved.
- Stir in paste food color, if desired; remove from heat.
- Place dough on a surface dusted with katakuriko. Allow to cool slightly.
- Sprinkle with more katakuriko and knead a few times until smooth. Form into a log.
- Pinch off a 1 1/2 inch piece of dough and flatten into a circle. Place a teaspoon of filling in the center. Fold edges around filling and pinch to seal.
Sweet Red Bean Paste Mochi
- Chill the red bean paste, then place a small ball of bean paste in the center.
Strawberry Mochi
- Coat strawberries in koshi-an (sweet bean paste), then wrap in mochi dough.
- Add red food coloring to the boiling water, if desired, to turn the dough pink, green to turn dough green, blue to turn dough blue, etc.
Chocolate-Peanut Butter Mochi
- Substitute chocolate sauce for the honey in the filling, or wrap a chocolate Kiss in the filling.