Tropical Sun Crunchy Coconut Peanuts, 165g

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I also reduced the amount of sugar in the dough drastically to only 1/3 cup. I found the sweetness level to be perfect. 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. Take a piece of dough, add about 1 tablespoon of filling in the center, and close the dough around the filling, pinching it closed.

Coconut Peanut Butter

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 For this traditional Coconut Peanut Mochi recipe, I made a minor tweak by moistening the filling ever so slightly with some coconut oil––I find that it binds the filling together a bit, so that it’s slightly less crumbly than the traditional version. 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.

The full list of ingredient quantities and instructions are in the gray recipe card at the bottom of this post.

Using Coconut Oil for Moisture & Flavor

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 Place the noodles in a bowl and cover with boiling water. Leave for five minutes to soften, then drain.

It’s called Coconut Peanut Butter. My coconut peanut butter spread uses organic dry roasted peanuts, coconut oil, sea salt, and ground flax seeds. 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. Color: With the added ingredients like yams, pumpkin, and food coloring, mochi can be made any color you want. Filling: Fillings can be both sweet and savory. Sweet fillings are generally more popular across Asia. Red bean paste is always a favorite. I’ve also seen fillings like mango, strawberry, purple yam and this coconut peanut filling. Basically, the sky’s the limit when it comes to filling options. While the dough is cooling, make the filling by combining the chopped peanuts, coconut flakes, sugar and 1 tablespoon coconut oil.

Customer Reviews

In a large bowl, mix together the sweet rice flour, cornstarch, caster sugar, coconut milk, and coconut oil until smooth. 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 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.