Скачать с ютуб Peanut Coconut Mochi (Luo Mai Chi 糯米糍)! - Easy, Gluten Free Chinese Desserts at Home! в хорошем качестве

Peanut Coconut Mochi (Luo Mai Chi 糯米糍)! - Easy, Gluten Free Chinese Desserts at Home!

During these tough quarantine times, I miss going out to my local Chinese bakery for a quick bite of dessert. Aside from egg tarts (or dan tat) and pork buns (or char siu bao), I love to get the peanut filled mochi's that are light and easy snack on the go. The chewy delicious outer layer of mochi is contrasted nicely with the crunchy, sweet and salty filling of roasted peanuts and sesame seeds. As an added bonus, this casual dessert is also gluten free and requires no baking! Makes 18-22 medium sized mochi's. 1 lb. glutinous rice flour (preferably Mochiko brand) 1- 13.5 oz. can coconut milk 2-1/4 cups (540 ml) water 1 cup (125 g) dry roasted, lightly salted peanuts, chopped 6-8 tablespoons sugar (to taste), divided 3 heaping tablespoons dried coconut (sweetened or unsweetened), plus more for the topping 1/3 cup (47 g) sesame seeds, toasted 3-4 tablespoons neutral flavored oil (i.e. canola, light olive oil, or melted coconut oil) Tapioca starch for dusting (can also use cornstarch or potato starch but NOT all purpose flour) Combine peanuts, 3-4 tablespoons sugar, 3 tablespoons dried coconut, sesame seeds, and oil in a medium sized bowl. Set aside while you make the mochi. In a large bowl, whisk together rice flour, coconut milk, remaining 2-4 tablespoons of sugar and water until smooth. Microwave for 15 minutes total, stirring every 2-3 minutes to ensure even cooking. Once cooked, allow to cool slightly before placing onto a surface dusted heavily with tapioca starch. It will be very sticky so be generous with the starch to prevent sticking! Once cooled completely, cut into equal pieces, fill with ~1 tablespoons of filling, and seal to close. Spray with water to dampen the outside before rolling in more coconut flakes. Enjoy at room temperature! SUBSCRIBE FOR NEW RECIPES EVERY FRIDAY! VIETNAMESE CREPES (BANH XEO):    • Banh Xeo - How to Make Savory, Crispy...   POTSTICKERS:    • Potstickers - How to Make Crispy Pan ...   TOFU PUDDING:    • Tofu Pudding Dou Hua 豆腐花 Recipe -  Qu...   PINEAPPLE BUNS:    • Bolo Bao 菠萝包 - How to Make Chinese Pi...   CHINESE STEAMED SPONGE CAKE:    • Ma Lai Gao 马来糕 - How to Make a Soft, ...   TAIWANESE BEEF NOODLE SOUP:    • Spicy Taiwanese Beef Noodle Soup 红烧牛肉...   MATCHA SHORTBREAD:    • Matcha Shortbread - How to Make Butte...   HONG KONG EGG TARTS:    • Hong Kong Egg Tarts 蛋挞   BANH MI SANDWICHES:    • Banh Mi Sandwich Recipe - Making Viet...   VIETNAMESE COFFEE ICE CREAM:    • Coffee Ice Cream Recipe - How to Make...   BAKED ORANGE CHICKEN:    • Orange Chicken Recipe - How to Make H...   CHAR SIU BAO:    • Char Siu Bao 叉燒包 (Chinese BBQ Pork Bu...   UBE ICE CREAM:    • Ube Ice Cream - How to Make Filipino ...   CHINESE COCKTAIL BUNS:    • Chinese Cocktail Buns Recipe (中国鸡尾酒面包...   PEACH MANGO PIES:    • Peach Mango Hand Pies! - How to Make ...   MATCHA CHEESECAKE:    • Matcha Green Tea Cheesecake Recipe! -...   BROWN SUGAR MILK TEA CREAM PUFFS (CRAQUELIN CREAM PUFFS):    • Choux aux Craquelin Cream Puff - Brow...   BLACK SESAME ICE CREAM:    • Black Sesame Ice Cream Recipe ( 黑芝麻冰淇...   MATCHA ECLAIRS:    • Matcha Eclairs Recipe - How to Make L...   xo Shannon Instagram: In Shannon's Kitchen   / inshannonskitchen   Facebook: In Shannon's Kitchen   / inshannonskitchen