Peanut Coconut Mochi (Luo Mai Chi 糯米糍)! - Easy, Gluten Free Chinese Desserts at Home!

During these tough quarantine times, I miss going out to my local Chinese bakery for a quick bite of dessert. Aside from egg tarts (or dan tat) and pork buns (or char siu bao), I love to get the peanut filled mochi's that are light and easy snack on the go. The chewy delicious outer layer of mochi is contrasted nicely with the crunchy, sweet and salty filling of roasted peanuts and sesame seeds. As an added bonus, this casual dessert is also gluten free and requires no baking!
Makes 18-22 medium sized mochi's.
1 lb. glutinous rice flour (preferably Mochiko brand)
1- 13.5 oz. can coconut milk
2-1/4 cups (540 ml) water
1 cup (125 g) dry roasted, lightly salted peanuts, chopped
6-8 tablespoons sugar (to taste), divided
3 heaping tablespoons dried coconut (sweetened or unsweetened), plus more for the topping
1/3 cup (47 g) sesame seeds, toasted
3-4 tablespoons neutral flavored oil (i.e. canola, light olive oil, or melted coconut oil)
Tapioca starch for dusting (can also use cornstarch or potato starch but NOT all purpose flour)
Combine peanuts, 3-4 tablespoons sugar, 3 tablespoons dried coconut, sesame seeds, and oil in a medium sized bowl. Set aside while you make the mochi.
In a large bowl, whisk together rice flour, coconut milk, remaining 2-4 tablespoons of sugar and water until smooth. Microwave for 15 minutes total, stirring every 2-3 minutes to ensure even cooking. Once cooked, allow to cool slightly before placing onto a surface dusted heavily with tapioca starch. It will be very sticky so be generous with the starch to prevent sticking! Once cooled completely, cut into equal pieces, fill with ~1 tablespoons of filling, and seal to close. Spray with water to dampen the outside before rolling in more coconut flakes. Enjoy at room temperature!
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[@mochathemaltesedog]

Love this recipe! I made it last week and they were all gone within a day. I want to make it again but only half a batch. I’ll be cutting the recipe in half, so do I still microwave the flour mixture for 15 minutes or less?

[@InShannonsKitchen]

I would try cooking it for less time and just watch to see if it reaches that sticky, semi translucent texture. Glad it was a hit!

[@mochathemaltesedog]

@@InShannonsKitchen thank you! Just wondering why my flour mixture looks different to yours? Once mine is microwaved, it’s thick, solid and bubbly. Yours has a runnier consistency. Do you know why?

[@InShannonsKitchen]

@@mochathemaltesedog it could be your microwave gets hotter than mine?

[@neelamjiandani]

Made it today and followed the recipe exactly. Only difference is that I cooked the dough on gas as I was nervous about microwave and every three minutes to stir it. Next time I will do it in the micro wave. It was super nice. Thank you for sharing this recipe.

[@berniecelee5062]

Ohhhhhh Shannon , this is exactly what I have been looking to make !! My mom who has passed several years now made these for my children. When we go to the Chinese bakery, all the peanuts ones are sold off ...so it has been hit and miss for me getting these Mochi peanut ones. I will surprise my now grown up children with a Christmas treat ! Thanks for the video!

[@sararahylin]

Thanks so much! This brings back memories when I went to my home town of ZhangZhou where they originated as a 小吃。

[@riejon80]

Maybe you should roasted the tapioca powder first…

[@dsj9793]

Thank you so much for sharing the Mochi Menu since lockdown unable to go.

[@Jesse_James1]

thank you so much for showing how to make it and the best is i can buy it all in germany and thank you step by step showing i understand how to make them thank you so much

[@habib-vq9fl]

You're a natural at this! 👍

[@mlee4030]

Thank you for the recipes I love Mochi that looks so delicious!😋

[@Pixlanta]

Wow,I jist subscribed, love this recipe and fantastic ans easy to follow instructions, , thank you thank you ❤❤❤

[@shabacat6976]

Thank you for sharing this. I live in a small town and to get good stuff like this, i have to travel to larger town like Seattle.

[@henryng9406]

Thanks for speeding it up.

[@HawaiiBO808]

I halved the ingredient amount, when I microwaved the mochi for the first 3 mins, it came out pretty hard already 🤥, still somewhat moldable but I'm not sure if its cooked enough or overcooked. My mircrowave is 1100 watts. 15 mins seems way too long??

[@troyrodriguez1885]

I loved it! thanks for sharing your recipe 👍👍

[@Csk.88]

Thanks for sharing. I can't wait to try making it.

[@suzannes5888]

Yum!! I don't use a microwave anymore, so I'll steam the dough....just found your channel - love it 💖 💞 💝

[@InShannonsKitchen]

Thanks!

[@faye4849]

How long do you steam it for?

[@robertli7712]

Hi Shannon, I use a 1000W microwave, but after 3 minutes, stir, then 2 more minutes, the mixture was sticky and solid like, not runny like yours was after 15 minutes. Wonder where I went wrong? Any ideas?

[@maximus6759]

you can steam it for 20-30 min over stove top

[@InShannonsKitchen]

Sorry for the late reply but yes you can I believe

[@kristie312]

I would LOOOVE to be your cousin, thank you for the tutorial and sharing your recipe Shannon!

[@InShannonsKitchen]

kristie312 lol! Thank you so much!

[@averong1369]

I recommend shredding fresh coconut if u want it to be even better. I used store bought and it kinda ruined the mochi for me :/ or maybe just get a better kind of shredded coconut at the store.

[@superceci9093]

I have coconut grater for order in my video.

[@kellyzhong6077]

Hello! Thank you for sharing your recipe! I will for sure try it out, but, I have a question. How are these stored? Can this be stored on room temperature without refrigeration or should this be placed on the refrigerator?

[@InShannonsKitchen]

Hi! It can be left out at room temperature. It can become firm in the fridge so thawing would be necessary before eating. Either way, be sure to store in an airtight container.

[@kellyzhong6077]

@@InShannonsKitchen Ooohhh, thank you for your advice! I will for sure use them when I make them!

[@tricialee8018]

Thanks 4 the recipe. May I know when we roll the finished mochi in coconut, its dry coconut? Meaning I hv to fried the fresh coconut that I buy from the market? How do I keep the balance of the mochi? Thanks again

[@InShannonsKitchen]

Yes dried coconut works

[@nagnag9722]

Eating raw tapioca flour is ok ?

[@sharonhuey9516]

Thanks so much! I want to make this for Chinese New Year this week. What is the best way to store this (in the unlikely event that there are leftovers!)?

[@InShannonsKitchen]

You can store them at room temperature. Gung hay fat choy!

[@koolkaffeine6290]

Thanks for sharing this video.

[@InShannonsKitchen]

Very welcome!

[@britneyngo8776]

Instead of oil to bring everything together can I use peanut butter?? If so how much

[@InShannonsKitchen]

Britney Ngo you can but it would be thicker and more dense. I personally like the loose crumbly texture of the filling as is with just the oil. If you want to use peanut butter, try adding a couple of tablespoons at a time and taste it to see if you like the texture. Add it gradually cause you can always add more but can’t take it away! Hope that helps!

[@lindadankers4853]

Thank for sharing. I dont have a microwave. Can i use an oven? How long and which tempature do i need to use? :)

[@InShannonsKitchen]

These aren’t baked otherwise the texture will be off. I would mix the mochi ingredients as shown and steam over a water bath. Not sure of how long it might take but that’s the only other alternative to microwave

[@TheOnlyLilo]

Hi Shannon, the corn/tapioca starch used for coating the mochi - shouldn’t that be cooked in a pan before using? Raw corn/tapioca starch is not edible; right?

[@InShannonsKitchen]

It should be fine in small amounts but you can substitute potato starch if you’re not comfortable with it.

[@dopeynhappy]

Omg this looks so good! Made my mouth water!

[@cafe80sarigachu]

Sarap Naman!!! 😋

[@user-if1sf9dl2g]

Great video! I might try it next time :)

[@InShannonsKitchen]

? Thanks! Let me know how it goes!

[@hkvanx]

Great video....excited to try the recipe. So there is no oven baking required?

[@InShannonsKitchen]

Thanks! Yep no bake just microwave

[@dorothyl.cadenasso7896]

The next time we get together, love to taste this!

[@InShannonsKitchen]

Definitely! They’re tasty 😋

[@annayuen5430]

hi shannon, in the microwaving process, how many watts was your microwave? so i can convert the time to my microwave which is 1100W.

[@InShannonsKitchen]

Hi Anna, it is 1200 watts so it may take a bit longer in your microwave.

[@kennyteng627]

What type of oil are you using?

[@InShannonsKitchen]

Any neutral flavored oil would work like canola.

[@SuperTasneem]

Can we use arrowroot starch?

[@InShannonsKitchen]

Tasneem Kapasi no because glutinous rice flour gives the mochi the chewy texture

[@Hardlopen57]

I love it please more Chinese sweet things

[@InShannonsKitchen]

Got it!

[@davefong7624]

Is the texture of the mochi different when you microwave vs steaming? Also do you very use sweet rice flour? Thx

[@InShannonsKitchen]

I haven’t tried steaming it so I can’t say for sure. You have to use glutinous rice flour for mochi (I prefer Mochiko brand).

[@davefong7624]

@@InShannonsKitchen Thx

[@AmravatiGupta-if1et]

Kacha h