Vegan Peanut Butter Mochi with Microwave Method
Chewy Japanese mochi with creamy peanut butter filling. Glutinous rice flour dough is microwaved, then hand-formed around a chilled peanut butter and agave syrup center. Requires generous flouring during assembly to manage the sticky dough. Chill finished mochi to set before serving.
Ingredients
- ½ cups glutinous rice flour
- 1 tablespoon sugar
- 3 tablespoon wheat flour
- 10 tbsp water
- 4 tablespoon peanut butter
- 1 tablespoon agave syrup
Instructions
- 1
Mix peanut butter with agave syrup and refrigerate for 30 minutes.
- 2
Combine glutinous rice flour and sugar with water, stirring until smooth.
- 3
Heat the mixture in a microwave-safe airtight container for 5 minutes at 800 watts.
- 4
Dust the dough with flour and turn it out onto a floured work surface using a dough scraper.
- 5
Wait approximately 10 minutes for the dough to cool enough to handle.
- 6
Roll the dough as thin as possible into a roughly square shape and cut into 6 equal pieces.
- 7
Place a heaping teaspoon of peanut butter filling on each piece.
- 8
Fold opposite corners of each square over the filling and press together at the top to seal.
- 9
Carefully shape each piece into a ball and refrigerate for 30 minutes.
Tips
Dust work surface, dough scraper, rolling pin, mochi, and hands generously with flour throughout assembly as the dough is very sticky.
Use an airtight microwave-safe container to prevent splattering.
Good to Know
Refrigerate in an airtight container for up to 3 days.
Mochi can be shaped and refrigerated for up to 8 hours before serving.
Serve chilled or at room temperature.
Common Mistakes
Skip the cooling period to avoid tearing the dough when rolling.
Overfill the mochi to prevent the peanut butter from leaking during shaping.
Fail to flour generously to prevent sticking and tearing.