A popular street food on the Island of Cebu, Philippines these are traditionally made with roasted peanuts and muscovado sugar. In our version these mochi balls are filled with a sweet mixture of peanut butter, roasted peanuts and a touch of date syrup. We added more crunch by coating the outside with more peanuts.
- For the dough
- 1 Cup Glutinous Rice Flour
- 1/2 Cup Coconut Water
- For the filling
- 1/4 Cup Spread The Love® NAKED Organic Peanut Butter
- 2 Tablespoons Roasted Peanuts
- 1 Tablespoon Date Syrup
- For the coating
- 1 Cup Roasted Peanuts
Step 1 - Make the doughPlace the glutinous rice flour In a medium sized bowl. Make a well in the middle and pour in the coconut water. Using clean hands use your fingers to mix the flour and water together using a circular motion grabbing flour as you go. Keep mixing until you have a nice soft dough. Divide the dough into 12 balls and set aside covering with a tea towel.
Step 2 - Make the fillingPlace the roasted peanuts in a motor and pestle and grind the peanut until the are ground up into small pieces. Careful to not grind too much or you might make peanut butter! If you are using a food processor, use the pulse feature to grind up the peanuts. Transfer it to a small bowl and then add in the peanut butter and date syrup. Mix until combined.
Step 3 - Fill the mochi ballsGrab one dough ball and place a deep indentation in the center. Place 1/2 a teaspoon of the filling and pinch the dough back into a ball and roll into seal. Repeat for the rest of the balls.
Step 4 - Cook the MasiFill the saucepan with water and bring to a running boil. Drop in the balls and cook for about 2 minutes or until they float to the top. Scoop out and transfer to the bowl filled with ice water.
Step 5 -Once the balls have cooled down drain from the ice water bath and coat with the remaining crushed peanuts. Enjoy!!