Roasted Peanut & Sesame Mochi Recipe (花生糯米粢) with Papa Fung

This style of mochi is usually served at dim sum restaurants and at Hong Kong-style bakeries. It is loaded with roasted peanuts and sesame, instead of red bean paste, normally found in traditional Japanese daifuku. The mochi is soft and chewy, you know, the QQ texture, in contrast with the crunchy filling. The coconut gives the mochi a nice fragrance and texture as well.

Timestamps:
0:00 Intro
00:15​ Part 1: Filling
1:46 Part 2: Mochi
3:52 Part 3: Assembly
4:42 Finale

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ROASTED PEANUT & SESAME MOCHI RECIPE [花生糯米粢]
This recipe makes 24 mochis [製成二十四粒]

INGREDIENTS [食材]
Filling [饀]
160g Peanuts [花生]
60g White Sesame [白芝麻]
50g Sugar [糖]

Mochi [糯米粢]
400g Glutinous Rice Flour (or Sweet Rice Flour) [糯米粉]
2tbsp Peanut Oil [花生油]
420ml Hot Water [水]
80g Sugar [糖]
Some Shredded Coconut [椰𢇃]

DIRECTIONS [製作]
Filling [饀]
1. Pan fry white sesame in low heat until golden brown, set aside to cool. [白鑊炒香芝麻，放置一旁待涼。]
2. Pan fry peanuts in low heat until golden brown, set aside to cool. Once cooled, crush peanuts into tiny pieces, set aside. [白鑊炒熟花生，涼透後壓碎待用。]
3. Place sesame, peanuts and sugar in a bowl mix until even, set aside. [混合芝麻，花生碎和糖備用。]

Mochi [糯米粢]
1. Combine sugar with 380ml of hot water until sugar melts, set aside to cool. [熱水落糖攪拌至溶待涼。]
2. When sugar water has cooled down, mix in glutinous rice flour until paste-like. Add in peanut oil, mix until combined, stir in remaining amount of water (40ml) until paste-like consistency. Strain liquidy paste mixture into an oiled pan, steam for 20 minutes. [糖水涼後加入糯米粉攪拌成粉漿，加上花生油再攪勻，如果漿太乾，可以加入水混合，過篩倒入已搽油的蒸盆中，水滾計蒸二十分鐘。]
3. After steaming, set aside to cool. [取出待涼。]
4. Once cooled, divide into even pieces, sprinkle coconut shreds on the mochi, so it is not sticky. [涼後平均分小塊，灑些椰絲免黏。]
5. Use a press or roll out mochi into a thin disc. [可以用蝦餃皮夾來夾糯米粢皮，如果沒有㚒，用手壓扁，用木棒擀成碟。]

Assembly [組合]
1. Place filling mixture in the middle, fold and pinch the sides in to seal the mochi shut, roll to shape it into a ball, if mochi is still sticky, sprinkle some more coconut shreds on top. [包饀料在皮中間，盡量壓實饀料，沿邊掐實收口免漏，滾成球狀，灑些椰𢇁免黏即成。]
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Music/Sound Credits:
Balloon (Prod. By Lukrembo)
Guitar Be-bop3 by Kaponja
Reverse Strum by Niffshack
Blip Plock Pop by Onikage22
5.5.16 by InspectorJ

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Gear
Fujifilm XT3
Fujifilm XF80mm F2.8
Fujifilm XF 35mm F1.4
DJI Osmo 3
Vanguard Alta Pro 263AB Tripod