Dairy-Free Peanut Butter Mochi
 
Prep time
Cook time
Total time
 
This is an American twist on a Japanese favorite. The peanut butter filling is unsweetened, offering delicious contrast to the sweet mochi wrap. Please note that the Prep time is hands-on time only. Remember to freeze those peanut butter dollops ahead.
Author:
Recipe type: Dessert
Cuisine: Japanese
Serves: 24 mochi
Ingredients
  • ¾ cup + ¼ cup peanut butter, divided (can sub sunflower seed butter for peanut-free)
  • 1½ cups sweet rice flour (mochiko; see post above)
  • 1½ cups water
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • ⅓ cup potato starch, corn starch, or tapioca starch
  • 2 tablespoons powdered sugar
  • ¼ cup dairy-free mini chocolate chips (optional; I use Enjoy Life Chocolate)
Instructions
  1. Line a baking sheet with parchment paper or plastic wrap.
  2. Scoop dollops of peanut butter by the ½ tablespoon onto the sheet. You should get 24 peanut butter dollops. Dot the dollops with mini chocolate chips (if using). You can alternately stir the chocolate chips into the peanut butter, and scoop by the rounded ½ tablespoon to get 24 pieces.
  3. Freeze the peanut butter for at least 1 hour. This can be done a day ahead.
  4. In a small bowl, whisk together the starch and powdered sugar. Sprinkle a little of the mixture on a clean work surface for making your mochi.
  5. Place the rice flour, water, sugar, remaining ¼ cup peanut butter, and vanilla extract in a medium saucepan. Place the pan over medium heat and stir to combine the ingredients. Continue stirring constantly as it cooks for about 7 to 8 minutes, or until a thick dough forms. It should hold its shape, but will be quite sticky.
  6. Scrape the dough out onto your prepared work surface and let it cool for about 15 minutes. Put the pan in the sink and fill it with water. Don’t worry; any sticky dough will clean out easily!
  7. When the dough is cool enough to handle, pinch off a 2 tablespoon-sized piece. You’ll need to use the cornstarch-sugar mixture to prevent sticking as you work. Press the dough into a small round, a few inches in diameter. Place a frozen peanut butter dollop in the center, fold the edges toward the center and pinch to close the mochi. Toss the mochi with a little of the starch-sugar mixture to make it easier to handle, and place it seam side down on your lined baking sheet. Repeat this step with the remaining mochi dough and peanut butter dollops.
  8. Enjoy the peanut butter mochi fresh or chill it. It will keep at room temperature for a few hours, refrigerated for a few days, or frozen for a few months. Individually wrap the mochi pieces in plastic wrap, or put them in a zip top bag, pressing the air out before sealing.
Notes
Drizzle Option: You can melt a couple tablespoons of dairy-free chocolate chips and use a fork to drizzle them over top. To melt, place the chocolate chips in a microwave-safe dish and heat them in the microwave for 45 seconds. Stir, and heat in 15 second intervals, or until just melted and smooth. Because the mochi has a starch coating, the chocolate does easily pop off!
Nutrition Information
Serving size: 1 mochi Calories: 141 Fat: 5.4g Saturated fat: 1.1g Carbohydrates: 20.8g Sugar: 10g Sodium: 50mg Fiber: .7g Protein: 3.4g
Recipe by Go Dairy Free at https://godairyfree.org/recipes/dairy-free-peanut-butter-mochi