Tropical Sun Crunchy Coconut Peanuts, 165g

Product Information

Color: With the added ingredients like yams, pumpkin, and food coloring, mochi can be made any color you want. That being said, I still love me some peanut butter from time to time. So I make my own healthier version that makes me feel less guilty when I eat it.

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

Coconut Peanut Butter

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 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

This was so good and easy to make, especially as someone who had never made mochi before! I followed the instructions exactly and they turned out great. I reduced the amount of coconut milk by half, relacing the rest with water. Reason being was I didn't want it to be overly rich. The result was a delightfully light coconut flavor which came thru and paired perfectly with the peanut filling. Not cloying at all.These chewy glutinous rice dumplings are a popular Chinese bakery treat, just like egg tarts. They're usually naturally vegan and gluten-free (although, some people use honey in the filling). It’s called Coconut Peanut Butter. My coconut peanut butter spread uses organic dry roasted peanuts, coconut oil, sea salt, and ground flax seeds.

In a large bowl, mix together the sweet rice flour, cornstarch, caster sugar, coconut milk, and coconut oil until smooth. Peanut Mochi, also called Luo Mai Chee in Cantonese, is just one of many ingenious mochi combinations out there. Across Asia, there are tons of different types of mochi that vary in texture, color, and filling: 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. While the dough is cooling, make the filling by combining the chopped peanuts, coconut flakes, sugar and 1 tablespoon coconut oil.The full list of ingredient quantities and instructions are in the gray recipe card at the bottom of this post. 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.

I also reduced the amount of sugar in the dough drastically to only 1/3 cup. I found the sweetness level to be perfect.Take a piece of dough, add about 1 tablespoon of filling in the center, and close the dough around the filling, pinching it closed.