Coconut and Peanut Mochi Balls

This recipe was adapted from Kristina Cho’s joyful Mooncakes and Milk Bread (Harper Horizons 2021). There’s a how-to video in the main blog article, in case you want extra guidance. Using a nonstick pot for the dough ensures fast, easy cleanup. Makes 20 balls.

Ingredients

  • 1 (13.5-ounce )can full-fat coconut milk
  • 225 g (1 ½ cups) mochiko sweet rice flour, preferably Koda Farms’ Blue Star brand
  • 200 g (1 cup) sugar
  • 4 tablespoons cornstarch for dusting
  • 1 1/4 cups roasted unsalted or lightly salted peanuts
  • 1/4 cup plus 1 tablespoon peanut butter
  • 2 1/2 tablespoons honey
  • 1/4 teaspoon fine sea salt ((optional), if peanuts and peanut butter are salt-free)
  • 3/4 cup very finely shredded unsweetened coconut

Instructions

  • To make the mochi, in a medium-large (3- to 4-quart) nonstick pot, combine the coconut milk, rice flour, and sugar. Over medium heat, cook the mixture, stirring continuously with a whisk (or spatula), for 5 to 7 minutes, or until the batter transforms into a cohesive dough that pulls away from the sides of the pot and resembles slightly sticky Play-Doh. Turn off the heat.
  • Dust a silicone mat with 2 tablespoons cornstarch, then transfer the hot mochi to the mat. Liberally dust the top of the mochi and a rolling pin with the remaining 2 tablespoons cornstarch. Pat the mochi (it is not very hot) out into a rectangle then roll the mochi into a 12-by-15-inch rectangle. Dust with a little more cornstarch. Allow the mochi to cool completely, uncovered.
  • Meanwhile make the filling: Put the peanuts in a full-size food processor and pulse to finely chop. Add the peanut butter, honey, and salt, then continue to pulse to create a crumbly mixture. When pressed, the filling should stick together. Transfer the filling to a bowl, then portion it out into 20 balls (about 1 packed tablespoon each); gently roll each one to compact it then let the filling balls hang out uncovered.
  • Put the coconut in a bowl or on a plate or baking tray. Use a bench or dough scraper to cut the mochi into 20 squares, each about 3 inches big. For each mochi ball, pick up a piece of mochi, shaking off excess cornstarch, then place a ball of filling in the center.
  • Pull up to the edge of the mochi square, pinch together to seal and form a small ball, of sorts. Aim to eliminate seams; your hands will likely turn the surface a little shiny, which is very good for getting the coconut to stick on the outside. Roll the ball in the coconut to coat well, then place on a plate or small rimmed baking sheet. Repeat to make more balls from the remaining mochi and filling.
  • Served at room temperature, with a final dusting of any leftover coconut, if you like.