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 smart,if you’re a peanut butter lover,you’re in the best place.
This peanut butter mochi has ⅓ cup of peanut butter,plus extra on high,and with crushed peanuts all around the floor. All it takes is mixing the elements in a single bowl and bake,making it good for satisfying your Asian sweets cravings.
Glutinous rice flour
Glutinous rice flouris 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 similar to mochi. I’ve seen it bought as ‘mochiko’,‘glutinous rice flour’,or ‘candy rice flour’. Both method,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 totally totally different texture.
Elements for this recipe
- Eggs
- Full fats coconut milk –Be sure that to make use of a canned kind. 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 kind as an alternative of a thick one resembling Skippy’s.
- Mochiko–I exploit Blue Star Mochiko
- Natural cane sugar–Or any white sugar. Coconut sugar works as properly however word 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
Methods to make peanut butter mochi
1. Combine the moist elements. Place the eggs,coconut milk,almond milk,peanut butter in a bowl and blend properly.
2. Add the dry elements.Add within the mochiko,sugar,and baking powder. Combine properly.
3. Add oil. Pour within the melted coconut oil and blend.
4. Prime. Pour the batter right into a 8″sq. pan. Sprinkle crushed peanuts on high,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.
Suggestions
Stir the coconut milk properly with a knife whether it is partially strong upon opening.
In case your peanut butter doesn’t comprise 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.
Continuously requested questions
Peanut butter mochi may be saved at room temperature in an hermetic container for 2-3 days.
It will 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 may 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.
Elements
- 2gianteggs
- 6¾fluid ouncesfull fats coconut milkthat is half a can
- 1cupunsweetened almond milk
- ⅓cuppure peanut butterunsweetened
- 8ouncesmochiko glutinous rice flourthat is half a field
- ¾cupnatural cane sugaror any white sugar
- 1teaspoonbaking powder
- 3tablespoonsmelted refined coconut oilor vegan butter
Toppings
- 3tablespoonsshelled peanutscrushed
- 1tablespoonpure peanut butterto drizzle
Forestall your display screen from going darkish
Directions
Preheat the oven to 350°F/ 176°C. Line and evenly 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 high,then drizzle 1 tablespoon peanut butter.
Bake for 1 hour or till set.
Notes
Vitamin
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 barely an estimate and is supplied for comfort and as a courtesy solely. The accuracy of the dietary data for any recipe on this website will not be assured.
