Peanut Mochi

I wonder why mochi flavor is so popular in the market, in fact, mochi is now a food that is widely liked by anyone regardless of age. Considering that mochi is a typical Japanese food with a sweet taste in its filling, mochi is now one of my favorite snacks. The reason is simple, because mochi is gluten free which is friendly to my body condition.

Mochi is made from glutinous rice flour, strangely enough, it turns out that glutinous rice flour has many versions and that makes the texture of the mochi different. I tell you that the more expensive the glutinous rice flour you buy, the better the taste will be. I think I found glutinous rice flour that I think is the most suitable for making mochi compared to other versions of glutinous rice flour available in supermarkets.

I am still in the observation stage of glutinous rice flour. Not why, I think glutinous rice flour is a little unique, because I often find glutinous rice flour from Thailand tastier than local. So I conclude, the price will not betray the quality. It's true, I really tried some glutinous rice flour and this is what I can hope for the most delicious version in my version!

Simply, I can make mochi without feeling tired. Do you want to know how I make peanut mochi? I will discuss this time starting from the ingredients.

Ingredients:

• 125 gr glutinous rice flour
• 120 ml vegan mylk, I use almond milk
• 200 gr peanuts, I like peanuts so much
• 2 x 50 gr sugar
• Pinch of salt
• 20-30 gr cornstarch
• Olive oil
• Steamer

How ​​to make:

• I will show you how to make mochi, but this is what I did first. Roast the peanuts for 15 minutes at a temperature of 150 degrees Celsius.

• After roasting, chop the peanuts and get a texture that almost releases the natural oils from the peanuts. Its function is to form the peanuts into solids and can be formed when held tightly.

• Take the cornstarch and roast it, so that it doesn't taste too 'flour' used for kneading and molding mochi.

• Take the glutinous rice flour, then add almond milk then stir until well blended, you even have to strain it so there are no lumps. Steam for 25-30 minutes. Don't forget to add 50 grams of sugar to make it sweet.

• After getting a chewy texture, place it on a silicon pad and knead, add a little olive oil so it doesn't stick to your hands too much.

• Coat with cornstarch and put the peanut filling in the middle of the mochi, close the bottom of the mochi and serve.

See you the next time hive friends!

Editing by Lightroom and VN iphone 11