Japanese Peanut Butter Delight Mochi Food

BUTTER MOCHI

Steps:

• Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line the bottom and sides of a 9-by-13-inch baking pan with parchment.
• Whisk together the mochiko, sugar, baking powder and salt in a large bowl.
• Whisk together the milk, vanilla, eggs and coconut milk until smooth in a separate large bowl. (If you have trouble incorporating the coconut milk solids, you can use an electric mixer on medium speed for this step, and the following ones, if you like.) Whisk the milk mixture into the dry ingredients just until combined. Whisk in the melted butter until the batter is smooth.
• Pour the batter into the prepared baking pan and tap the pan on the counter a few times to get rid of any air bubbles. Bake until the butter mochi is set and the top is golden brown, 1 hour to 1 hour 10 minutes. Let cool completely in the pan on a wire rack, about 1 hour.
• Carefully lift the parchment paper out of the pan from both short ends and set the butter mochi on a cutting board. Cut into about twenty 2-by-3-inch rectangles and serve immediately or store in an airtight container for up to 3 days.

PEANUT BUTTER MOCHI - JAPANESE DESSERT

Steps:

• 1. Combine peanut butter and honey, refrigerate until firm.
• 2. Bring water to a boil, add sugar and stir until dissolved.
• 3. Add mochiko a little at a time, stirring constantly. Continue stirring over medium heat until lumps are dissolved.
• 4. Place dough on a surface dusted with katakuriko. Allow to cool slightly. Sprinkle with more katakuriko and knead a few times until smooth.
• 5. Form into a log.
• 6. Pinch of a 1 1/2-inch piece of dough and flatten into a circle.
• 7. Place a teaspoon of the peanut butter filling in the center and fold edge around the filling and pinch to seal.
• 8. Makes about 24 peanut butter mochi balls.