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Coconut Peanut Sesame Mochi

groups4 servingsspeedEasycountertopsPrep: 10 minsskilletCook: 15 minsscheduleTotal: 25 minsoutdoor_grillSteamed
Allergens:warningPeanutswarningSesame

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

8 Steps Total
01
Preparation
00:00:12
  • First prepare a small bowl
  • Add 10g white sugar
  • Pour in 130g water
  • Stir with chopsticks to dissolve the sugar
  • Add 20g corn starch
  • Continue stirring until evenly mixed
  • Set aside
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Watch out

Corn starch must be completely dissolved in the sugar water, otherwise lumps will ruin the batter texture.

Ingredients:white sugar (10 g)water (130 ml)corn starch (20 g)
Tools:small bowlchopsticks
02
Preparation
00:00:48
  • Prepare a large bowl
  • Pour in 100g glutinous rice flour
  • Gradually add the starch water mixture while stirring until completely smooth and flowing
  • Add 10g corn oil and mix well
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Watch out

Corn oil must be fully incorporated into the batter, otherwise oil separation will occur after steaming.

Ingredients:glutinous rice flour (100 g)Corn oil (10 g)
Tools:large bowlwhisk
03
Preparation
00:01:48
  • Cover the bowl with plastic wrap
  • Use a toothpick to poke a few small holes on the surface
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Watch out

Plastic wrap must be pierced for ventilation, otherwise condensed steam will drip in and make the batter too wet.

Tools:toothpickplastic wrap
04
Active Cooking
00:02:10
warningStay safe

Must use heat-resistant gloves or tongs when moving the hot bowl to prevent steam or hot water burns.

  • Place it into the steamer with cold water
  • Turn on high heat
  • Steam for about 15 minutes after steam rises until fully cooked and translucent
local_fire_departmentHigh heat, about 15 minutes
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Watch out

Must start with cold water and steam long enough, otherwise the center will remain uncooked and hard.

Tools:steamer pot
05
Preparation
00:02:20
  • Prepare 30g roasted peanuts
  • Crush in a mortar
  • Add 10g roasted black sesame and crush together until fragrant
  • Transfer to a bowl
  • Add 20g white sugar and mix well with a spoon
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Watch out

Peanuts and sesame must be roasted, and sesame must be crushed to release aroma, otherwise the filling lacks flavor.

Ingredients:Roasted Peanuts (30 g)raw black sesame seeds (10 g)white sugar (20 g)
Tools:mortar and pestlebowlspoon
06
Active Cooking
00:03:45
warningStay safe

The freshly cooked mochi dough is extremely hot, wear heat-resistant gloves to prevent burns.

  • Brush the cutting board with cooking oil
  • Transfer the cooked mochi onto the board
  • Knead it briefly while hot
  • Roll into a log
  • Cut into a dozen small portions
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Watch out

Must knead and divide the dough while hot, otherwise it will harden and lose elasticity.

Ingredients:Corn oil (5 g)glutinous rice flour
Tools:cutting boarddough cutter
07
Active Cooking
00:04:39
  • Take a dough portion
  • Press into a thin wrapper
  • Add the peanut sesame filling
  • Pinch edges tightly to seal without leaking
  • Roll into a ball
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Watch out

The seal must be pinched tightly, otherwise the filling will leak out.

Ingredients:Roasted Peanutsraw black sesame seedswhite sugarglutinous rice flour
08
Active Cooking
00:05:13
  • Finally, place the wrapped mochi balls into the bowl of desiccated coconut
  • Coat evenly
  • Arrange on a plate
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Watch out

The mochi surface should be slightly damp so the coconut flakes adhere firmly.

Ingredients:desiccated coconut (50 g)
Tools:platebowl

groceryAll Ingredients

white sugar30 g
water130 ml
corn starch20 g
glutinous rice flour100 g
Corn oil15 g
Roasted Peanuts30 g
raw black sesame seeds10 g
desiccated coconut50 g

blenderAll Tools Needed

small bowlchopstickslarge bowlwhisktoothpickplastic wrapsteamer potmortar and pestlebowlspooncutting boarddough cutterplate