Vegan Peanut Filled Mochi & Soya Milk Recipe 🥜🥛

Fancy something comforting for dessert?

Mochi is becoming more and more popular and it’s so fun to see desserts I grew up with in Asia being enjoyed by everyone. Traditionally mochi is done with a red bean paste, but don’t worry, we’re easing you in.

These Chinese peanut-filled mochi balls served with warm soya milk are such a delight. Not only will they hit the spot when it comes to comfort food, but they are really simple and therapeutic to make.

It’s hard to describe the texture of mochi if you haven’t had it, there’s really nothing equivalent to it in the UK. I had a google just to be sure it wasn’t just me who was struggling and the founder of Little Moons tries to describe it here (for anyone interested!). ‘Squidgy’ was the closest thing used to being able to describe the beautiful outer layer of mochi - squidgy, but not chewy.

Just trust us and try it! We’ve paired it with a delightful peanut butter filling and warm soya milk.

It’s perfect for something warming and a wonderful dessert for those wanting to try something different 🧡.

Don’t forget to tag #makankitchenstories. <3

Ingredients (makes 24 mochi):

For the mochi:

  • 225g glutinous rice flour

  • 180ml water

For the peanut filling:

  • 3 tbsp peanut butter

  • 85g unsalted roasted peanuts, ground with pestle & mortar

  • 3 tbsp unrefined fine sugar

To serve:

  • 400ml soya milk

Method:

  1. Mix the peanut filling ingredients together in a bowl, until the mixture holds together and can be shaped into a ball.

  2. Roll out into 24 small peanut balls and set aside.

  3. In another bowl, mix together the rice flour and water until it forms a soft dough and doesn’t stick to your hands.

  4. Divide the dough into 24 balls and set aside.

  5. Start assembling the mochi. Take a white rice dough ball and flatten it in your hand. Add a little water if the dough seems dry or cracked at the sides, this will help with folding in the peanut filling.

  6. With your flattened rice dough ball, place the peanut filling into the centre and fold in the edges. Gently roll in your palms to seal in the peanut filling until it is fully encased with the mochi dough.

  7. Repeat the above for all 24 balls.

  8. Bring a saucepan of water to the boil ready to cook the mochi balls. Pop as many as you want in to the pan, and allow 3-4 minutes for them to cook. When they bob to the surface they are ready.

  9. Meanwhile heat your soya milk ready to serve with the mochi.

  10. Remove the mochi from the boiling water when cooked and intoa serving bowl, and finish by pouring over the warm soya milk. Tuck in and enjoy!

Don’t forget to tag @makansnacks and #makankitchenstories if you make it!

Credit for these delicious morsels go to @foodexplaura. Laura is half Malaysian-Chinese (like our founder!) and is always posting mouth-watering photos of her foodie explorations around the world. Check out her insta if you fancy feeling hungry!

 

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