Peanut Butter Mochi
Enjoy this chilled peanut butter treat on a warm day. This is made with creamy peanut butter filling wrapped in a chewy rice dough.
Enjoy this chilled peanut butter treat on a warm day. This is made with creamy peanut butter filling wrapped in a chewy rice dough.
24
15 minutes
1 hour
1 hour, 15 minutes
Ingredients
- 2/3 cup SKIPPY® Creamy Peanut Butter
- 1 1/2 cups glutenous rice flour
- 1 1/2 cups water
- 1 cup sugar
- 2 teaspoons vanilla
- 1/3 cup potato starch
- 2 tablespoons powdered sugar
- 1/4 cup dark chocolate chips
- 1 teaspoon vegetable oil
- PLANTERS® Cocktail Peanuts for garnish
Directions
- On a tray lined with plastic wrap, scoop 1½ teaspoon dollops of peanut butter. Freeze 20 minutes.
- In medium saucepan over medium heat combine glutenous rice flour, water, sugar, and vanilla. Cook, stirring constantly 6 to 8 minutes or until mixture forms into a thick and shiny dough. Remove from heat.
- On work surface, covered with parchment paper, combine potato starch with powdered sugar. Transfer dough onto paper. When cool enough to handle, cut dough into 2 tablespoon sized pieces.
- Using starch to prevent sticking, press each piece into a 2-inch disc. Place one chilled peanut butter dollop in center and fold edges toward center to close. Place seam side down on a tray lined with plastic wrap.
- In small microwavable bowl, combine chocolate chips and oil. Microwave on HIGH 20 to 30 seconds, stirring until melted.
- Drizzle mochi with chocolate and decorate with peanuts.