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Coconut Peanut Mochi (Lo Mai Chi) Recipe

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Delightfully chewy and sweet Coconut Peanut Mochi, also known as Lo Mai Chi, combines soft glutinous rice dough with a crunchy peanut filling, all coated in shredded coconut for a perfect bite-sized treat.

Ingredients

Mochi Dough

  • 1 ¼ cup (150g) sweet glutinous rice flour, or mochiko sweet rice flour
  • 1 cup (240g) canned coconut milk (not the beverage variety)
  • ¼ cup (50g) granulated sugar
  • Cornstarch, potato starch, or neutral-flavored oil, for assembling as needed

Peanut Filling

  • ½ cup (75g) roasted peanuts, salted or unsalted
  • 2 tablespoons (25g) granulated sugar
  • 1 tablespoon peanut butter (optional)
  • ¼ teaspoon salt (if using unsalted peanuts)

To Decorate

  • ¼ cup (25g) fine shredded coconut or desiccated coconut

Instructions

  1. Prepare the mochi dough: In a large non-stick saucepan, combine glutinous rice flour, coconut milk, and sugar, stirring until smooth with no lumps. Over medium heat, stir continuously for 6-8 minutes until the mixture becomes lumpy and forms a soft ball that pulls away from the pan. Reduce heat to low and continue stirring the dough ball for another 2-5 minutes until it becomes smooth and stretchy. Remove from heat and allow to cool.
  2. Prepare the peanut filling: Pulse the roasted peanuts in a food processor or blender until reaching a coarse to fine crumb texture. Transfer to a bowl and mix in sugar, peanut butter (if using), and salt if using unsalted peanuts. Use your fingertips to incorporate the peanut butter thoroughly.
  3. Assemble the lo mai chi: Generously coat your work surface, hands, and utensils with neutral oil or cornstarch to prevent sticking. Divide the cooled mochi dough into 9 equal portions. Flatten each dough ball into a 1/4 inch (6mm) thick round using your hands or a rolling pin. Place about 1 tablespoon of peanut filling in the center of each round, then gently fold and pinch the dough to seal the filling inside. Trim excess dough if necessary. Toss the assembled mochi gently in shredded coconut. If dough is sticky, brush lightly with oil before coating.
  4. Serve and store: Enjoy the coconut peanut mochi immediately for best texture. If very soft, chill in the fridge for a few hours to firm up. Store at room temperature in a covered container on the day of making. For longer storage, refrigerate or freeze in an airtight container or wrapped individually, noting the texture may change overnight.

Notes

  • For a variation, substitute the peanut filling with 1/3 cup (50g) peanuts, 2 tablespoons (10g) coconut, and 1 tablespoon (10g) sesame seeds.
  • Peanut butter adds moisture to the filling but can be omitted or replaced with coconut or maple syrup for different sweetness and texture.
  • To microwave the mochi dough, whisk ingredients in a bowl, cover, and microwave for 2 minutes. Stir, then microwave for 1 minute and stir again. Repeat 2-4 times until dough pulls away from the bowl sides. Alternatively, steam the dough by placing in a greased steaming tray over boiling water for 15-20 minutes, stirring once or twice with an oiled spatula.

Find it online: https://flavorspath.com/coconut-peanut-mochi-lo-mai-chi-recipe/