Miso Peanut Butter Mochi Recipe
Lunar New Year is a special day for many of us at Miso Tasty, and what better way to mark the occasion than to make mochi together!
Mochi is a sweet dessert popular across Asian made from glutinous rice flour and a sweet filling.
Mochi is often enjoyed on New years Day and other festival dates.
Traditionally, mochi are filled with a sweet ingredient like sweet bean paste or sweetened sesame paste.
But at Miso Tasty we love to sprinkle a bit of Miso Tasty magic!
Together, we made mochi filled with miso peanut butter for the ultimate tasty treat! We teamed up with Manilife to make our special New Year treat.
We enjoyed our mochi in a warm sweet and spicy broth made from cane sugar and fresh ginger.
Perfect for a Winters day, and a wonderful authentic way to cheer in the lunar new year! Its the Year of the Rabbit.
Happy New Year and enjoy!
Here's what you will need to make 10 mochi balls.
Miso Peanut Butter Mochi Recipe
Ingredients
Instructions
- Make a dough using the flour and water, it should be soft and pliable and not too sticky. If it sticks to your fingers, add some extra flour.
- Set to the side and cover with a tea towel.
- Make the filling by mixing together miso paste, peanut butter, water and icing sugar.
- First, divide the dough into 10 equal portions and roll them into little balls.
- Next, gently press each one with your thumb to leave a crater in the centre of each ball.
- Take the miso peanut butter filling and roll them into 10 equally sized balls then sit each ball onto each crater of the pressed dough ball.
- You should now have 10 miso peanut butter balls sitting on 10 flattened dough balls. For each one, place in the palm of your hand and and fold the dough to wrap around the filling until it covers the top and gently roll in your palm to form into a ping pong ball shape.
- Leave to rest under a kitchen towel to stay moist.
- In a large pan, heat up 750 ml of water, until a rolling boil and then add the sugar. Once dissolved, add the ginger and simmer for 15 minutes to release the flavour of the ginger.
- Turn up the heat and one by one add the mochi balls, but only enough to cover one layer in the saucepan.
- Once the mochi are floating (takes about 4 minutes) they are ready to serve and eat.
- Serve the mochi in bowls with a ladle or two of the ginger broth.
- Take care, the centres get very hot, so bite into them carefully.
