Mochi (Peanut Coconut Filling) 麻糬

I guess you can call this a Chinese style mochi or 麻糬.  I  remembered when I was in Malaysia, I ate this with peanuts and sugar filling (long long time ago).  Over here in the U.S., we have the similar filling too but with added coconut flakes and often time made by Vietnamese Chinese.  We can easily buy this snack at the Asian market so often time I won't be bother to make it myself.  Today, since I have the mood, I made this for my family.  This microwave mochi was very easy to make and took less than 30 minutes.  Evy loved it and wanted to learn from me, but perhaps when she is older as the dough has to be handled when it is still warm and I don't think she is up to it yet.

Sharing with you my peanut, coconut and sesame filling and hope you like it!

~Yields 15 mochi

Ingredients:

• 2 cups glutinous rice flour
• 1/3 cup granulated cane sugar
• 360 ml water

Filling:

• 1/4 cup ground toasted peanuts
• 1/4 cup sweeten coconut flakes
• 1 Tbsp. toasted sesame seeds
• 2 Tbsp. granulated cane sugar
• 
  
• Cornstarch/potato starch for dusting, as needed

Method:

1.  Mix all filling ingredients in a bowl, stir-well and set aside.

2.  In a microwave safe bowl (I used Pyrex), add in glutinous, sugar and water, mix well with a spoon.  Microwave for 2 minutes.  Take it out and give it a stir.  Microwave for 30 seconds.  Take it out and give it another stir.  Microwave for a further 30 seconds or until the batter is cooked through.

3.  Put some cornstarch on the palms of your hands and your working surface.  Drop the sticky batter in and roll into roll.  Cut into 15 pieces.  Take one piece, flatten it and put some of the filling in, seal it and roll into a ball.  Use as much cornstarch as needed to coat the dough and your hands.  Finish the rest.

4.  Let cool completely.  Then, keep the mochi in an air-tight container. You don't need to refrigerate it and finish within 2-3 days.