Tropical Sun Crunchy Coconut Peanuts, 165g

Product Information

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.

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 Butter Unsweetened coconut milk (canned, not the beverage variety). This is where most of the coconut flavor comes! It also makes the mochi delightfully soft and tender. Not a keeper. The texture of the mochi was soft and squishy. The white blobs after rolling in the coconut were unattractive. I added red and green sprinkles to the coconut which helped. Frankly a gloppy mess and I really wanted them to be wonderful bc my granddaughter loves mochi. I also reduced the amount of sugar in the dough drastically to only 1/3 cup. I found the sweetness level to be perfect.

Customer Reviews

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. In a large bowl, mix together the sweet rice flour, cornstarch, caster sugar, coconut milk, and coconut oil until smooth. As a home baker who knows how to bake and make, I tried this recipe and it's a big mess. Even after complete cooling of the dough, it is still a mess and won't gather as a ball to fold the nuts. Won't try it again For this traditional Coconut Peanut Mochi recipe, I made a minor tweak by moistening the filling ever so slightly with some coconut oil––I find that it binds the filling together a bit, so that it’s slightly less crumbly than the traditional version. The full list of ingredient quantities and instructions are in the gray recipe card at the bottom of this post.

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. Sweet glutinous rice flour OR mochiko flour. I bought mine from an East Asian shop. Unfortunately, regular rice flour will not work in this recipe. Once the dough cools, transfer it onto a large piece of wax paper (or a clean smooth counter top lightly greased), and cut it into 16 equal squares. Peanuts. I used roasted unsalted peanuts but you can use salted, or unroasted (just make sure you roast them before using). Color: With the added ingredients like yams, pumpkin, and food coloring, mochi can be made any color you want.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. Transfer the mixture to the prepared cake pan, and gently tap on a table to distribute it evenly. Once the water in the steamer is boiling, steam the dough mixture for 15 minutes over high heat. 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

It’s called Coconut Peanut Butter. My coconut peanut butter spread uses organic dry roasted peanuts, coconut oil, sea salt, and ground flax seeds.Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Take a piece of dough, add about 1 tablespoon of filling in the center, and close the dough around the filling, pinching it closed. 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.