Peanut Butter Mochi
- 1 1/2 cups mochiko
- 1 1/2 cups water
- 1 cup sugar
- Cooking spray
- 6 tablespoons creamy peanut putter
- Kinako
Peanut Butter Mochi
Featured in the Honolulu Star-Bulletin on January 28, 2009.
Ingredients:
Directions:
- Mix mochiko, water, and sugar in a bowl, stirring until smooth.
- Coat the inside of a microwave bundt pan with cooking spray.
- Pour mochiko mixture into prepared pan and microwave on high for 5 minutes.
- Cool in pan for 40 to 45 minutes.
- While still warm, cut mochi in half with a plastic knife.
- Cut each half into 1/4-inch thick slices.
- Pull or stretch each mochi slice.
- Using a plastic spoon, place 1/4 to 1/2 teaspoon of peanut butter in the center, fold in half and pinch edges to seal.
- Roll mochi on kinako.
Makes about 3 dozen mini mochi.
Note: The kinako on the mochi may start to mold on about 4 days. Mochi may be individually wrapped to extend its shelf life.
Approximate Nutrient Analysis per mini mochi :
90 calories, 3 g fat, 0.5 g saturated fat, 0 mg cholesterol, 15 mg sodium, 13 g carbohydrate, 1 g fiber, 6 g sugar, 3 g protein
