Mochi

Take out the peanut kernels (use peanut powder if you can buy it in some places)

Wash the peanut kernels (you don’t need to do this because they need to be fried later and can be sterilized at high temperature. I left them for a long time and the shells were filled with insect eggs)

Fry the peanuts (you can fry them in the microwave for one minute. Remember to take them out and check them a few times to avoid burning them. Fry them until the water dries out and becomes slightly browned and the skins pop. You can take them out immediately)

Take out the peanut kernels (it doesn't matter if the skin is a little black, just don't have a burnt smell. You can rub the peanut skin off after this step. I didn't rub it off here. The peanut skin is more crispy)

Grind peanut powder (you can use a food processor or an ordinary grinder, or put the peanut kernels in a plastic bag, seal it, and roll it out. Some particles may be more delicious)

Heat the pan over high heat and add an appropriate amount of white sesame seeds (do not keep the fire burning as it will easily burn. The white sesame seeds will turn brown in an instant. You can bake this step in the oven for a few minutes)

Fried white sesame seeds

Put the white sesame seeds in a bowl and grind them with a rolling pin or stone pestle. No grinding is required to make the peanut sesame sugar powder more granular. Try to grind out the aroma of the white sesame seeds

Mix sesame and peanut powder

Add an appropriate amount of white sugar (here I used fine granulated sugar. The fine granulated sugar has small particles and will dissolve into sugar water when wrapped on the mochi. The white granulated sugar has coarse particles and will have a better texture when wrapped on the mochi. You can choose white sugar at will, or you can use other sugar if you want)

Peanut sesame sugar powder is completed

Total weight is about 160 grams

Weigh the glutinous rice flour, cornstarch and water. I use this small cup for glutinous rice flour. If you don’t have a scale, you can use your favorite cup (one and a half cups of glutinous rice flour, three tablespoons of cornstarch, one cup of water)

Mix the main ingredients until there are no particles

Thick enough to stick to chopsticks but dripping like water

Take a water-free and oil-free flat-bottomed plate and pour the mixed slurry into it (it needs to be covered with plastic wrap. I don’t use it because I don’t have a plastic wrap that fits the size of the plate. The plastic wrap cannot come into contact with the slurry, otherwise it will be harmful to the body if eaten)

Put it in the microwave and cook it (my microwave is 800-900w, it takes four minutes, if yours is 500-600w, it takes five minutes, 700-800w takes four and a half minutes, the time can be determined depending on the time, this step can also be steamed in a steamer over high heat for 20 minutes)

If you don’t cover it with plastic wrap, the skin will become wrinkled

Use chopsticks to stir the mochi

Take a ziplock bag and pour a little oil (I used peanut oil, don’t use oil with a strong flavor)

Rub the oil into every corner of the plastic bag to prevent the mochi from sticking to the bag

Put the spoon in it and rub it so that the spoon is covered with oil, so that when you use the spoon to serve mochi, it will not stick to the spoon

Put the mochi into the plastic bag one by one. Don’t put it all away. Discard some corners if they become hard. Then rub the bag to let the mochi absorb the oil

Flatten it and let it cool to room temperature. Do not put it in the refrigerator, otherwise the mochi will be hard, which will be more difficult to make. If you steam it for a while, it will become stale and unpalatable

First put a thick layer of peanut sesame sugar powder, and then put the mochi down. I like to use my hands to break into small dumplings one by one. You can also use a pair of chopsticks to pinch out small dumplings and then dip them in powdered sugar

This is wrapped

I made too much powdered sugar, so I can use it twice

Put more powdered sugar, insert a few toothpicks, or thread them into skewers with bamboo skewers, and eat, it’s very soft and waxy

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