Soft and chewy mochi encased by a nutty peanut cookie. A spin on the classic Chinese peanut cookies, but this time filled with a stretchy glutinous rice treat!
Author:Catherine Zhang
Prep Time:30 minutes
Cook Time:15 minutes
Total Time:45 minutes
Yield:10 1x
Category:Cookie
Method:Intermediate
Cuisine:Chinese
Ingredients
Scale
Mochi Filling
65 g Glutinous rice flour (1/3 cup1 tbsp)
15 g Sugar (1tbsp1 tsp)
140 g Whole milk (1/2 cup4 tsp)
60 g Unsalted butter (1/4 cup)
Peanut Butter Cookie
120 g Plain flour (1 cup)
100 g Icing/confectioners sugar (1 cup)
45 g Vegetable oil (little less than 1/4 cup)*
150 g Natural peanut butter (2/3 cup)**
Roughly chopped peanuts, for topping
Instructions
Mochi Filling
Combine all ingredients except butter in a medium sized microwave safe bowl and whisk to combine
Cover with cling wrap and microwave on high for 2 minutes, stopping halfway to give it a mix
Remove from microwave and add butter, mixing the mochi until the butter has been completely incorporated and smooth
Allow to cool
Portion into 10 equal balls (easier to portion using oiled hands)
Peanut Butter Cookie
Preheat oven to 180°C/ 356°F
Combine all ingredients in a medium sized mixing bowl and knead
Turn out onto a clean surface and continue kneading until smooth (if the dough is too crumbly add a little more vegetable oil)
Divide dough in half and roll each half to 3mm in thickness between two sheets of parchment paper
Onto one half equally space the portioned mochi balls (not all of them will fit, this step will be repeated)
Carefully lay the other rolled out half of cookie dough ontop and smooth around the edges of each ball
Using a round cookie cutter, cut around the mochi balls leaving a 0.5-1cm border
Repeat the above steps until all the cookie dough and mochi has been used
Top with roughly chopped peanuts
Bake for 15 minutes, or until lightly golden brown