I have always liked mochi desserts, be it Chinese, Japanese, Taiwanese, Korean, or in this case, Malaysian. I chanced upon this recipe by Rasa Malaysia online and gave it a try. They turned out perfect and really delicious. It’s a very simple recipe and the steps are easy to follow.
The main ingredients, like glutinuous rice flour and tapioca flour, can be found in Asian grocery stores if they are not available in local supermarkets.
For the coating, I used dry roasted peanuts and grounded a handful into small bits then mixed in some sugar. You can adjust the sweetness by the amount of sugar you to put in. It is also recommended to toast some sesame seeds and mix them together with the peanuts to make it more fragrant, but if you don’t have any sesame seeds in the pantry, ground peanuts and sugar will do.
This recipe will approximately make 18 pieces.
What you need:
- 4 oz glutinuous rice flour
- 1 tbsp tapioca flour
- 3/4 cup water
- some cooking oil (for greasing)
- 2 oz dry roasted peanuts
- 2 oz sugar
- 1 oz lightly toasted sesame seeds
- Prepare the steamer.
- Grease a pan for the steamer.
- Mix the glutinuous rice flour, tapioca flour, and water until it forms a batter.
- Pour the batter into the greased pan.
- Steam (over high heat) for 15 minutes until completely cooked through in the center.
- Grind or chop the dry roasted peanuts into small bits.
- Mix together the peanuts, sesame seeds (optional), and sugar in a bowl.
- When the rice paste is done, transfer to a plate. Let it cool a bit.
- Using kitchen scissors, cut the rice paste into half tablespoon portions and roll them a bit into balls, they need not be perfect. (I used disposable plastic kitchen gloves and greased them a bit so the paste would not stick to my fingers.)
- Coat well with the peanut mixture.
- Serve in a bowl or stick each ball into a skewer.