Step into a whole new world of flavor by trying this peanut butter mochi - with just 5 ingredients and 5 minutes! This Chinese-inspired mochi is the perfect combination of nutty, crunchy centers and a sweet mochi exterior. Not only is it fun to make, but you can whip up a batch of this recipe in just minutes! Learn how to make your own delicious peanut butter mochi here and love every bite!
Ingredients Used to Make Chinese-Styled Peanut Butter Mochi
**I've linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Glutinous Rice Flour - this goes by many names. You'll see Glutinous Rice Flour and Mochiko Flour (my favorite brand) in Asian grocery stores, and Sweet White Rice Flour in most other stores. ***Please note that regular white rice flour or brown rice flour is NOT the same thing as glutinous rice flour!!!
- Milk of Choice – I used unsweetened almond milk, but any milk (dairy or dairy free) works in this recipe. You can even use water.
- Sugar of Choice – I used monk fruit sweetener in this recipe to keep this recipe low-sugar and low carb, but raw cane sugar, coconut, date, and maple sugars are perfectly acceptable substitutes.
- Creamy Peanut Butter Spread - to flavor the peanut butter mochi dough.
- Crunchy Peanut Butter - you'll also need the crunchy peanut butter for the filling. If you don't have it (like I did) you can easily make it at home by mixing ¼ cup of creamy peanut butter with ¼ cup of chopped roasted peanuts
**NOTE: You can use any mochi filling of choice, such as store-bought red bean paste, white bean paste, or homemade mung bean paste. For a comprehensive list of mochi-filling ideas, visit this post!
Step by Step
How to Make Chinese-Styled Peanut Butter Mochi
In a microwave-safe bowl (preferably glass, like pyrex), mix the sweet rice flour with sugar (I used raw cane sugar) and almond milk. Add creamy peanut butter.
Stir until smooth.
Microwave the combined dough in the microwave for 90 seconds.
Use a SOLID METAL spoon (wooden spoons might break!) to stir the cooked mochi so that the cooked and uncooked parts are evenly mixed
Return to microwave and heat for additional 1 minute. You'll know when it is ready when the dough is slightly translucent
Scrape the hot mochi dough onto a baking pan greased with olive oil.
NOTE: Handle with care, or use vinyl gloves, as the mochi dough will be HOT. Unfortunately, you have to work quickly to shape the mochi before they cool.
Flatten the dough into a sheet, and use kitchen shears/ scissors to cut the mochi into 10 pieces
Wrap the mochi dough around the prepared filling.
TIP: Use a small cookie scoop to easily portion out the filling to be used in the mochi
Different Mochi Filling Options
If you want to enjoy mochi with a variety of fillings, there are many fun and delicious mochi filling options to choose from. Here are some ideas!
- Shiro-an (sweetened white bean paste) – on Amazon, here, or here's a Shortcut White Bean Paste Recipe I make when I’ve run out of Shiro An
- Koshi-an (sweetened red bean paste) – on Amazon, here
- Mung Bean paste - sweet and delightfully yellow, homemade mung bean paste is a perfect mochi filling for those who are looking for a healthier bean paste alternative. Here's my 2-Ingredient mung bean paste recipe here
How to Store Chinese-Styled Peanut Butter Mochi
- The mochi can be kept covered at room temperature for up to 24 hours. For longer storage, I would freeze the mochi in a plastic freezer bag or an airtight container, then defrost it at room temperature when ready to eat.
- The reason I don't recommend storing them in the fridge is that mochi usually tends to develop a weird waxy, hard texture when stored in the fridge. So eat within a day or freeze for the best results.
- Use a solid metal spoon (wooden spoons might break!) to stir the cooked mochi mixture so that the cooked and uncooked parts are evenly mixed
- Use a microwave-safe bowl, preferably glass like pyrex
Crunchy Peanut Butter Mochi Made in the Microwave
- 1 cup mochiko flour, sweet rice or glutinous rice flour about 145 g
- 3 Tbsp granulated sugar , or a sugar free alternative, such as granulated monk fruit sweetner
- 1 cup almond milk, regular milk or water
- ¼ cup creamy peanut butter , 64g
- ½ cup crunchy peanut butter , or make your own by mixing ¼ cup of creamy peanut butter with ¼ cup of chopped roasted peanuts (read notes*)
Make the Mochi Dough
- In a microwaveable glass bowl (like Pyrex), mix the glutinous rice flour, sugar and almond milk. Add the creamy peanut butter.
- Microwave the mochi mixture for 90 seconds
- Use a SOLID METAL spoon (wooden spoons might break!) to stir the cooked mochi so that the cooked and uncooked parts are evenly mixed
- Microwave the mochi mixture again, this time for 60 seconds
- Pour the cooked mochi onto the baking pan lightly greased with oil, and flatten using the palm of your hands once it cools enough to handle. The mochi dough will be HOT. Either use gloved hands, or wait until it cools enough to handle.
- Cut the mochi into 10 pieces using kitchen shears or scissors
Wrap with Filling
- Use a small cookie scoop to portion out about 1-2 Tablespoon portions of the mochi filling and wrap the mochi dough around it, pinching the end of the dough with your fingers to seal.TIP: Use a small cookie scoop to easily portion out the filling to be used in the mochi
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