Best Peanut Butter Mochi Japanese Dessert Recipes

PEANUT BUTTER MOCHI - JAPANESE DESSERT

Steps:

• 1. Combine peanut butter and honey, refrigerate until firm.
• 2. Bring water to a boil, add sugar and stir until dissolved.
• 3. Add mochiko a little at a time, stirring constantly. Continue stirring over medium heat until lumps are dissolved.
• 4. Place dough on a surface dusted with katakuriko. Allow to cool slightly. Sprinkle with more katakuriko and knead a few times until smooth.
• 5. Form into a log.
• 6. Pinch of a 1 1/2-inch piece of dough and flatten into a circle.
• 7. Place a teaspoon of the peanut butter filling in the center and fold edge around the filling and pinch to seal.
• 8. Makes about 24 peanut butter mochi balls.

BUTTER MOCHI - JAPANESE SWEET CHEWY DESSERT

Steps:

• 1. Preheat the oven to 350 degrees.
• 2. Cream butter and sugar together in a medium bowl.
• 3. To the evaporated milk add water to make 2 cups of liquid.
• 4. Add the liquid and the rest of the ingredients into the medium bowl and stir well till the batter is smooth.
• 5. Spray 9 x 13 pan and pour in the batter.
• 6. Bake for 1 hour. Cool and cut with a plastic knife so that the mochi won't stick.

JAPANESE PEANUT BUTTER DELIGHT (MOCHI)

Steps:

• Preheat oven: 350 degrees.
• Grease a 9×13 inch pyrex with butter. Get a large mixing bowl and stir together the dry ingredients.
• In a blender, add the milk and vanilla. Stir in the peanut butter and blend until you get peanut butter milk.
• Add the peanut butter milk to the dry mixture and mix thoroughly. Pour into the pan. Cover tightly with foil. Place the pan in the center of the over and bake for 45 minutes. Uncover and cool for several hours.
• When cool, use a plastic knife to cut the peanut butter mochi. Roll each piece around in some potato starch to keep from sticking to each other.

THE BEST BUTTER MOCHI

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch pan.
• Mix mochiko, sugar, baking powder, and cinnamon together in a large bowl.
• Whisk eggs and vanilla extract together in a small bowl.
• Mix eggs into the mochiko mixture. Pour in coconut milk and evaporated milk; mix well. Fold in melted butter until batter is smooth.
• Pour batter into the greased pan. Tap pan on a flat work surface to settle the batter.
• Bake in the preheated oven until top is golden brown, about 50 minutes. Let cool before slicing, about 30 minutes.