Fresh Peanut Mochi


Yield: Dessert for 4 to 6


  • Vegetable oil
  • 2 cups glutinous or sweet rice flour
  • 1 cup room temperature water, plus more for steaming
  • 1/2 cup peanut meal or black sesame powder – I used 1/2c TJ’s roasted unsalted peanuts
  • 1/2 cup granulated sugar
  • 1/2 teaspoon kosher salt – this amount was a distinctly salted mochi, surprised some folks. Would do less for a more typical “western” level of dessert sweetness.


  1. Mix the glutinous rice flour and water until a smooth dough forms.
  2. Steam in a heatproof bowl coated with oil for 30 minutes (covered). Let it sit for 15-20 minutes until it’s handleable but still warm.
  3. In the meantime, blitz the peanuts, sugar & salt in the food processor until the texture is like lumpy sand.
  4. Cut mochi into bite size chunks and roll in peanut sugar.
  5. Serve while warm. Edible the next day, but kinda weird and soggy.