Tropical Sun Crunchy Coconut Peanuts, 165g

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Transfer the mixture to the prepared cake pan, and gently tap on a table to distribute it evenly. Once the water in the steamer is boiling, steam the dough mixture for 15 minutes over high heat. Asians love glutinous rice desserts, and one of the most recognizable is mochi. Gluten-Free, Vegan and just plain tasty, it’s no wonder that this Peanut Mochi with Coconut, or Nuo Mi Ci (糯米糍) is so popular. Many Mochi Variations Texture: The consistency of mochi can vary based on how it’s cooked. The most common cooking method is steaming, which yields a soft and chewy texture. When it’s fried, it’s crunchy and chewy. Another less seen home cooking method is pan-fried mochi. It’s called Coconut Peanut Butter. My coconut peanut butter spread uses organic dry roasted peanuts, coconut oil, sea salt, and ground flax seeds. That being said, I still love me some peanut butter from time to time. So I make my own healthier version that makes me feel less guilty when I eat it.

The ingredients are simple and make a delicious spread.The flax seeds are completely optional, but I like to add them in sometimes to add omega-3s, which help balance out the omega-6 in peanuts. How To Make Coconut Peanut Butter In a large bowl, mix together the sweet rice flour, cornstarch, caster sugar, coconut milk, and coconut oil until smooth. Place the noodles in a bowl and cover with boiling water. Leave for five minutes to soften, then drain. Once the dough cools, transfer it onto a large piece of wax paper (or a clean smooth counter top lightly greased), and cut it into 16 equal squares.I also reduced the amount of sugar in the dough drastically to only 1/3 cup. I found the sweetness level to be perfect. Color: With the added ingredients like yams, pumpkin, and food coloring, mochi can be made any color you want. Peanuts. I used roasted unsalted peanuts but you can use salted, or unroasted (just make sure you roast them before using). Generously dust silicone baking mat with cornstarch. Transfer hot mochi to mat and generously dust top with more cornstarch. Roll out mochi to a 15x12" rectangle. Let cool.

Take a piece of dough, add about 1 tablespoon of filling in the center, and close the dough around the filling, pinching it closed. The full list of ingredient quantities and instructions are in the gray recipe card at the bottom of this post. Peanut Mochi, also called Luo Mai Chee in Cantonese, is just one of many ingenious mochi combinations out there. Across Asia, there are tons of different types of mochi that vary in texture, color, and filling: Pulse peanuts, peanut butter, honey, and salt in a food processor until mixture resembles very chunky peanut butter. Transfer filling to a small bowl. Place shredded coconut in a shallow bowl. Step 4 For one, peanuts are not a paleo-approved food because they’re technically a legume. Peanuts are also high in polyunsaturated fats (PUFA), which are highly inflammatory due to their high omega-6 fat ratio. They are also high on the allergy list and are not tolerated by some.While the dough is cooling, make the filling by combining the chopped peanuts, coconut flakes, sugar and 1 tablespoon coconut oil. As a home baker who knows how to bake and make, I tried this recipe and it's a big mess. Even after complete cooling of the dough, it is still a mess and won't gather as a ball to fold the nuts. Won't try it again Delicious! I subbed in candied walnuts for the peanuts, and left off the coconut on the outside. I love baked mochi, so I threw these in a 410 oven for 15 minutes and they were FABULOUS. These chewy glutinous rice dumplings are a popular Chinese bakery treat, just like egg tarts. They're usually naturally vegan and gluten-free (although, some people use honey in the filling). Unsweetened coconut milk (canned, not the beverage variety). This is where most of the coconut flavor comes! It also makes the mochi delightfully soft and tender.