Peanut Butter Mochi Balls

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Delicious peanut butter mochi balls

Delicious peanut butter mochi balls

Mochi balls are made from glutinous rice flour. This is a very popular Asian dessert. I grew up eating a lot of this. My mom made very easy, delicious mochi balls. She just made plain ones and rolled them in sweet soya bean powder or peanut powder. They tasted so awesome.

I was at a Korean supermarket recently and was so delighted to find the ready roasted soya bean powder. The only thing that came to my mind was my mom’s mochi balls. I couldn’t wait to make them. I made 2 types, one plain ones and another with peanut butter filling. They tasted really good….mmmm. Brought back all the sweet memories of my childhood days. These mochi balls are great for anytime and any occasion. They are plain super, easy to make. Here’s how I did it:

Ingredients A (soya bean powder)
3T roasted soya bean powder
3T castor sugar

Roasted soya bean powder and sugar

Roasted soya bean powder and sugar

Mix them in a small bowl and then transfer to a plate for easy rolling of the mochi balls later.

Note: If you can’t find roasted soya bean powder, you can also use finely ground roasted peanut powder. It tastes equally good.

Ingredients B (mochi balls)

1C mochi flour (glutinous rice flour)
1/2C (a little less) water
1t oil
crunchy peanut butter

Mochi dough

Mochi dough

Mochi balls ready to be boiled

Mochi balls ready to be boiled

Mix mochi flour, water and oil in a mixing bowl. Knead until smooth. Divide the dough into marble sized balls. Roll them in your hands to make them round and then flatten with your hands. Put aside half for the plain type and the other half for the peanut butter mochi balls.

Peanut butter filling

Peanut butter filling

To make the peanut butter mochi balls, take a piece of the flattened dough, scoop about a teaspoon (or less) of peanut butter into the centre. Gather up the edges into the centre and roll it into a ball again. Do the same to the rest.

Cooking mochi balls

Cooking mochi balls

Mochi balls are cooked when they float

Mochi balls are cooked when they float

When all is done, boil some water in a pot. When the water comes to a boil, add in the plain mochi dough pieces. Once the dough pieces float, they are cooked. Remove with a slotted spoon onto the plate of sweet soya bean powder. Coat them well. Do the same to the peanut butter mochi balls. They are very hot so you may want to let them cool down a little before eating. Enjoy your home made mochi balls.

Delicious mochi balls

Delicious mochi balls

Do you like mochi balls? Do you make them? What is your favourite filling? Please share, add and comment in the comment box below.

Other mochi recipes that you may be interested in:
Chewy Peanut Balls

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26 Comments

Divina  on September 29th, 2009

These are my favorite. I used to the eat one that has some black sesame seeds in it. Do you know how to make the black sesame filling too? And also how do you store these peanuts balls? How long do they last.

Mary  on September 29th, 2009

@Divina - thanks for comments. I have eaten those with black sesame seeds filling. They are awesome. I’ll have to check that out with some Chinese friends. Hope they know. How the shops can keep for so long I hv no idea. Could be preservatives. It is so easy to make that I never make too many. We always finish it within the same day I make.

Blackswan  on September 29th, 2009

Gosh! My hubby loves peanut “tang yuan”. Will try making these one day. I’m sure he’ll like these mochi too. Thks for sharing!

pegasuslegend  on September 29th, 2009

Sounds delicious!

Rochelle (Acquired Taste)  on September 29th, 2009

I want to give this a try! I just hope I can find the correct type of rice flour :)

Mary  on September 29th, 2009

@Blackswan - It’s a favourite in my family. It’s rather similar to ‘tan yuen’ so I believe your hubby will like it.

@Pegasuslegend - Thanks for your comment.

@Rochelle - If you go to Oriental supermarket, you should be able to get it. Make sure it is ‘glutinous rice flour’. Normal ‘rice flour’ won’t work. Give a try. Hope you like it.

Kathy Gori  on September 29th, 2009

Can’t wait to try these. I have mochi flour in my pantry. I used to eat them filled with red bean paste.

Yvonne  on September 29th, 2009

that looks really yummy mary! I just had some a few weeks ago at a dimsum place and loved it.

Yvonne  on September 29th, 2009

oh actually - i forgot to mention…was that the dimsum place left the outside mochi the way it was (no powder or anything) and then inside was just the crushed peanuts and sugar..i thought it quite tasty that way as well! but yours sounds great too! :)

doggybloggy  on September 29th, 2009

I made them the lazy microwave way - next time I will do the boil method..

http://alittlebitofchristo.blogspot.com/2008/04/one-hundred.html

Mary  on September 30th, 2009

@Kathy - Yes, red bean paste filling is also very delicious. Cooking red bean paste is a lot of work. I miss that. Have to find time to cook that again.

@Yvonne - I love the crushed peanut with sugar filling too. The peanut butter filling that I used is a little savoury so the coating has to be a bit sweet to balance the taste. Red bean paste or black sesame filling is also great. However I do wonder how the dimsum restaurant managed to prevent the mochi balls from sticking together if they didn’t powder them. I also made the white looking type with red bean filling but I had to roll them with a little rice flour.

@doggybloggy - wow….that’s new to me, using the microwave method. Must be very fast.

Divina  on September 30th, 2009

You’re right, you can freeze them after filling it. I don’t know where to find dried soya powder so I would use some ground peanuts, toasted sesame seeds or dessicated coconut. If you can use peanut butter, then peanut allergy sufferers can use some almond butter and other nut butters. Everyone in the family loves this.

Mary  on September 30th, 2009

@Divina - Thanks very much for sharing. I bought the roasted soya bean powder at a Korean shop while on holiday. Peanut powder is equally nice. It tastes even better with toasted sesame seeds. I don’t quite like it with dessicated coconut cos of it’s rough texture. Using almond or other nut butter is a very good idea.

Olive  on September 30th, 2009

Hi, Mary,

this is very similar to buchi, only buchi is filled with red bean paste, deep fried and coated with roasted sesame seeds. Next time I make boiled buchi, I’ll try your recipe :)

Sanjana  on October 10th, 2009

Oh, I LOVE mochi balls! And with peanut butter? Yum yum! I will have to have a go at making these! Thank you for sharing! x

Malaysian Delicacies  on October 12th, 2009

Hi Mary,
Cool recipe.Now I know how to make mochi balls!!I normally buy the ready made ones available in supermarkets.Thx for sharing the recipe.

Mary  on October 13th, 2009

@Olive - Thanks for sharing. I have not heard about buchi. It sounds like the deep fried sesame balls which can be filled with bean pasted or sweet, ground peanuts. I have one here, Chewy Peanut Balls, at http://www.keeplearningkeepsmiling.com/2009/08/12/chewy-peanut-balls/.

@Sanjana - Thanks for sharing. I hope you make them soon. I’m sure you will like them.

@Malaysian Delicacies - Thanks for sharing. This recipe is just super easy. You can make and eat any time you want. Hope you make them soon.

Do-Joon  on October 17th, 2010

Hey! I had some Lai Sa Tang Yuan today at a Dim Sum Place. It was this exact recipe, except the inside had black sesame bean paste. How do I make that paste?

Thanks!

Mary  on October 18th, 2010

@Do-Joon - Thanks very much for visiting and lovely comment, Do-Joon! I have eaten the ones with black sesame filling, too….very delicious. I have wanted to tried but have not done it yet. I don’t have the recipe but I think it’s a blend of black sesame seeds powder, sesame oil and icing sugar. Maybe you can try with 2T black sesame powder, 2T icing sugar and 1 or 2t sesame oil to make it into a thick paste. Let me know how you get along. Have fun cooking :D

808craftydee  on January 14th, 2013

can I use the mochiko flour I usually use this if I am making microwave mochi and it comes out fine

Mary  on January 14th, 2013

@808craftydee - I’m sure you can use the mochiko flour which is another name for glutinous rice flour. Have fun cooking! :D

Guest Post: Daifuku – a Japanese Treat by Cheap Ethnic Eatz | My Cookbook Addiction  on March 4th, 2013

[...] The result is a unique little treat consisting of a smooth chewy shell with a sweet center. Once cooked, they must be coated with a fine layer of corn starch or other coating to prevent them from sticking together. The recipe I am suggesting below is a creative twist with peanut butter. I also made some with Speculoos.  You could try it with jam, lotus paste, and even Nutella! My first attempt at making mochi was with the microwave technique but this one is boiled and I much preferred the final result. Next time I will try steaming them in steamer basket over a pot of simmering water for 25 to 30 minutes. Ξ Peanut Butter Daifukumochi Balls Ξadapted from Keep Learning Keep Smiling [...]

ana  on June 18th, 2013

hi mary!i haven’t tried this one but it looks delicious.i have tried making mochi so many times using custard filling and purple yam. i use desiccated coconut for the coating instead.:) i noticed we have the same procedure of cooking mochi (others do the steaming instead of cooking directly in boiling water). there’s one concern here, i sometimes encounter uncooked portion of mochi balls. could it be with the size of the ball or type of glutinous flour? i’m thinking if i can add some baking soda just to give a little rise.what do you suggest? thanks!

Mary  on June 18th, 2013

@ana - Thanks for dropping by. Agree with you there are different ways to make mochi balls. No, you don’t need the baking soda. I think they won’t taste as nice, both in taste and in texture. I haven’t tried that though. If you are boiling them, do boil them long enough. They have to float for a while just to make they are cooked through. The best is to test one. Usually I make these boiling types quite small. Hope this helps. Have fun cooking and baking! :D

ana  on June 18th, 2013

Hi Mary! Thanks for your reply. Just this morning before going to work, I’ve made around 50 pieces mochi for my first customer. BTW, I don’t really intend to sell. I just love to cook for my family. It just happened that I made some for my sis-in-law last week and her boss had a taste of it. And he ordered 50 pieces. :) I think your right, they just have to float for a little while especially when the ball is bigger. For a 500-gram glutinous flour, I can make 22 pieces mochi balls. The dough is not that sticky when I work on it. But I observe some dough cracking on the side and the filling oozing out during standby, before cooking. What could be the problem? I make sure that they are properly sealed. I hope you can help me on this. Thanks so much!

Olga  on September 7th, 2013

Hi there,

Thank you for the recipe. I kept buying these since I last year from Asian supermarkets in New Zealand so I looked up a recipe to do them myself and came across your blog. I cooked your mochi balls recipe today and they turned out delicious. I could have made the rice balls smaller but I was worried I can’t make the peanut butter fit. I would loved to try it with roasted soy bean powder but couldn’t find it. Strangely my Japanese flatmates didn’t know what it was.

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