180g glutinous rice (I use Japanese Shiratamako)
290ml water
65g sugar
potato starch (for dusting)
The Filling
2-3 cups grounded peanut
1/4 cup sugar or to taste
Method
1. Mix grounded peanut with some sugar, set aside.
2. In a big plate or bowl, combine shiratamako, sugar and water. Stir and mix well.
3. Cover the steamer lid with a towel in order to prevent the water condensation drip into the mochi mixture. Steam the mochi mixture over high heat for 10-13 minutes or until the mixture turns translucent, use a spatula to stir the mixture (if needed).
4. Dust the flat work surface, your hands and rolling pin with some potato starch, transfer the cooked mochi on top of it. Spread some potato starch on the mochi and use a rolling pin to roll and spread out the mochi.
5. Use a round cutting mould to cut out some round mochi skin. Scoop an adequate amount of peanut filling and place it in the centre of the mochi skin. Gently gather the side of the skin to the centre, pinch it lightly to seal it.
Note: Wrap individual mochi with cling wrap to prevent hardening.
Shritamako = 白玉粉 = Glutinous rice flour
