Traditional Peanut Sesame Mochi

Name: Traditional Peanut Sesame Mochi
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Glutinous rice flour; 25g corn starch; 30g Sugar; 30g Salad oil; 170g milk; 50g Ground peanuts; 20g Caster sugar; 80g White sesame

by Bean Emperor Boiled

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Mochi is one of the special snacks in southern Fujian. It has a variety of flavors. It seems to be the same. With the addition of soybean noodles, it is called "donkey roll" in the north.
I believe that many people who have been to southern Fujian have tasted this small snack which is sweet but not greasy. The soft glutinous sesame and peanut flavour tastes great.
Minnan people generally use small snacks for worship or entertain friends, especially during Chinese New Year and festivals, because there are rice cakes in southern Fujian. The metaphor of "year-old" and the stickiness of mochi when it was first made, symbolizes that it can stick to money.
Therefore, this traditional pastry is enduring for a long time. Today, I will introduce to you the "old taste" from southern Fujian through my crude production

Ingredients

Traditional Peanut Sesame Mochi

1. First weigh the glutinous rice flour and corn starch together [Corn starch is not corn flour, be careful]

2. Add salad oil [or tasteless oil], water [I am using milk here], sugar

3. It is evenly blended and cannot be powdery. Must be carefully and slowly stirred

4. After stirring, cover with plastic wrap or plastic bag, and poke a few small holes with a toothpick. Steamed on high fire [about 18 minutes, please make a judgment based on your own situation]

5. While steaming, we pour the white sesame seeds into a dry pan and fry them slightly.

6. In addition, the ground peanuts must be broken up a bit. I will use the ground peanuts for baking. Add 1 spoon of caster sugar and mix as filling

7. After the glutinous rice ball is steamed, stir it quickly with chopsticks to cool it down

8. When the glutinous rice ball is cooled to hand temperature, put it in a fresh-keeping bag and knead for a while to make it even and elastic

9. Then roll it out flat and let it cool completely, then cut the fresh-keeping bag

10. Sprinkle with crushed peanut sugar and roll it up from bottom to top in a fresh-keeping bag

11. After the roll is finished, sprinkle cooked sesame seeds on both sides, roll it up and let it cool again [The weather is completely OK now, if it is hot, put it in the refrigerator for 2 hours]

12. Then cut into small pieces and use another clean fresh-keeping bag to cut into small squares. Wrap the mochi into individual pieces

13. In this way, the home version of peanut sesame mochi is completed

Tips:
1. When the glutinous rice ball is steamed, it must be stirred quickly
2. It is very sticky just out of the pan, so it must be warmed by hand and put into a fresh-keeping bag to make
3. The filling can be changed according to your preference
4. It must be refrigerated when necessary
5. Individual packaging makes it more convenient for you to eat