COCONUT MOCHI RECIPES

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COCONUT-PEANUT MOCHI BALLS RECIPE | BON APPÉTIT



Coconut-Peanut Mochi Balls Recipe | Bon Appétit image

Mochi that’s this soft and chewy (the key is coconut milk!) is practically begging to be paired with a delightfully crunchy peanut filling.

Provided by Kristina Cho

Yield Makes 20

Number Of Ingredients 10

1 13.5-oz. can unsweetened coconut milk
1½ cups (225 g) glutinous rice flour
1 cup (200 g) sugar
Cornstarch (for dusting)
1½ cups (180 g) unsalted roasted peanuts
? cup (90 g) creamy peanut butter
3 Tbsp. honey
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
¾ cup unsweetened shredded coconut
A silicone baking mat

Steps:

  • Whisk together coconut milk, rice flour, and sugar in a medium nonstick saucepan. Cook over medium heat, stirring constantly with a heatproof rubber spatula, until a thick, smooth, slightly sticky dough forms, 5–7 minutes (the dough will pull away from sides of pan).
  • Generously dust silicone baking mat with cornstarch. Transfer hot mochi to mat and generously dust top with more cornstarch. Roll out mochi to a 15x12" rectangle. Let cool.
  • Pulse peanuts, peanut butter, honey, and salt in a food processor until mixture resembles very chunky peanut butter. Transfer filling to a small bowl. Place shredded coconut in a shallow bowl.
  • Cut mochi into twenty 3" squares. Using a #60 or #70 cookie scoop (about 1 Tbsp.), divide filling among mochi squares (save any remaining filling for toast or smoothies). Stretch mochi around filling to encase, then pinch together to seal; roll between your palms into smooth balls. Working one at a time, roll balls in coconut (if coconut doesn’t stick, brush or spritz mochi lightly with water, then reroll). Do ahead: Mochi balls can be made 5 days ahead. Store airtight at room temperature.

ONO BUTTER MOCHI RECIPE | ALLRECIPES



Ono Butter Mochi Recipe | Allrecipes image

This recipe for mochi is an easy Hawaiian local-style treat made with coconut and butter in a rice flour base. A great dessert for any tropical themed party.

Provided by SAXONY

Categories     Desserts

Total Time 1 hours 5 minutes

Prep Time 5 minutes

Cook Time 1 hours 0 minutes

Yield 1 - 9x13 inch pan

Number Of Ingredients 8

1 pound mochiko (glutinous rice flour)
2?½ cups white sugar
1 teaspoon baking powder
½ cup butter, melted
3 cups whole milk
5 eggs
1 teaspoon vanilla extract
1 cup sweetened, flaked coconut

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  • In a medium bowl, whisk together the eggs, vanilla and milk. In a separate larger bowl, stir together the rice flour, sugar, and baking powder. Pour the wet ingredients into the dry ingredients, and stir to blend. Mix in melted butter and coconut. Pour into the prepared pan.
  • Bake for 1 hour in the preheated oven. Cool completely, then cut into squares to serve.

Nutrition Facts : Calories 463.2 calories, CarbohydrateContent 78.2 g, CholesterolContent 103.9 mg, FatContent 14 g, FiberContent 1.5 g, ProteinContent 7.1 g, SaturatedFatContent 8.4 g, SodiumContent 155.6 mg, SugarContent 46.9 g

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ONO BUTTER MOCHI RECIPE | ALLRECIPES
This recipe for mochi is an easy Hawaiian local-style treat made with coconut and butter in a rice flour base. A great dessert for any tropical themed party.
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