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. Delicious! I subbed in candied walnuts for the peanuts, and left off the coconut on the outside. I love baked mochi, so I threw these in a 410 oven for 15 minutes and they were FABULOUS. In a large bowl, mix together the sweet rice flour, cornstarch, caster sugar, coconut milk, and coconut oil until smooth. Pulse peanuts, peanut butter, honey, and salt in a food processor until mixture resembles very chunky peanut butter. Transfer filling to a small bowl. Place shredded coconut in a shallow bowl. Step 4

I also reduced the amount of sugar in the dough drastically to only 1/3 cup. I found the sweetness level to be perfect. 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 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 ButterAsians 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 The full list of ingredient quantities and instructions are in the gray recipe card at the bottom of this post. Peanuts. I used roasted unsalted peanuts but you can use salted, or unroasted (just make sure you roast them before using).

Place the noodles in a bowl and cover with boiling water. Leave for five minutes to soften, then drain. 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. These chewy glutinous rice dumplings are a popular Chinese bakery treat, just like egg tarts. They're usually naturally vegan and gluten-free (although, some people use honey in the filling). Color: With the added ingredients like yams, pumpkin, and food coloring, mochi can be made any color you want. Take a piece of dough, add about 1 tablespoon of filling in the center, and close the dough around the filling, pinching it closed.Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. It’s called Coconut Peanut Butter. My coconut peanut butter spread uses organic dry roasted peanuts, coconut oil, sea salt, and ground flax seeds. Peanut Mochi, also called Luo Mai Chee in Cantonese, is just one of many ingenious mochi combinations out there. Across Asia, there are tons of different types of mochi that vary in texture, color, and filling: I reduced the amount of coconut milk by half, relacing the rest with water. Reason being was I didn't want it to be overly rich. The result was a delightfully light coconut flavor which came thru and paired perfectly with the peanut filling. Not cloying at all.