Pandan Mochi Balls With Palm Sugar And Peanut Butter Recipe (Mochi Nhân Đậu Phộng)

How to make Pandan Mochi Balls With Palm Sugar And Peanut Butter

1. Combine the glutinous rice flour and sugar in a large bowl.
2. Pour the coconut milk into a small saucepan over medium-low heat and bring to a simmer, then add the pandan extract and pour the mixture into the flour and sugar. Mix well, then knead for 5 minutes until it is smooth and looks like sugar fondant but feels like the softest dough.
3. Divide the dough into three pieces and roll each one into a 2.5 cm (1 inch) thick sausage. Using a knife or dough scraper, divide the sausages into 2 cm (3/4 inch) pieces.
4. Take one piece and roll it into a ball, then flatten it. Add 1/2 teaspoon of peanut butter and a piece of palm sugar. Pinch the dough together to cover the filling, then roll it into a ball using both your palms. Place into an airtight container and repeat with the remaining dough pieces.
5. Spread out the desiccated coconut on a plate.
6. When ready to cook, bring a large saucepan of water to the boil and gently drop in some of the mochi balls. Make sure you don’t overcrowd the pan. Cook for a minute, then use a spoon to gently move them around as they may stick to the bottom. Cook for a further 4–5 minutes until they float to the top, then cook for a further minute before fishing them out with a slotted spoon onto the plate of desiccated coconut.
7. Leave to cool for 5 minutes, then roll them in the coconut.
8. Serve warm or at room temperature.
9. Different brands of glutinous rice flour vary. Some will leave the dough stiff, firm, and dense and will require more moisture (if this is the case, add a little boiling water). The final dough should be soft and cloud-like.