Milk Mochi

Steps

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1. 1
   In a bowl, combine 250 g glutinous rice flour, 15 g white sugar, and a pinch of salt, and stir well.
   ≈0:16
2. 2
   Pour 150 g milk and 120 g water into a small pot and heat to about 60°C (until small bubbles form around the edges).
   ≈0:40
3. 3
   Make a well in the center of the flour mixture, slowly pour in the warm milk and water while stirring gently, until no lumps remain and the batter is smooth.
   ≈1:12
4. 4
   Oil a non-stick container (such as a cake mold or brownie pan) and pour in the batter.
   ≈1:38
5. 5
   Place the container in a preheated steamer and steam for about 25 minutes until cooked through. (For an electric rice cooker, add 1.5 cups water to the outer pot.)
   ≈2:02
6. 6
   Remove from steamer and use a silicone spatula to shape the mochi into a compact mass. While cooling, cover with a damp cloth or parchment paper to prevent the surface from drying out.
   ≈2:22
7. 7
   To make homemade peanut powder: Freeze 100 g shelled roasted peanuts overnight, then pulse in a food processor (turn on and off in intervals to prevent oil from forming). Dry-roast 50 g flour for about 3 minutes, mix with the processed peanuts, then add 20 g sugar and stir until combined.
   ≈3:22
8. 8
   Once the mochi has cooled slightly, put on gloves, oil both the gloves and mochi, and gently knead for 2–3 minutes until the texture becomes more elastic.
   ≈4:50
9. 9
   Oil a sheet of plastic wrap, divide the mochi into portions of about 20 g each, and cut with a scraper or scissors to prevent sticking.
   ≈5:18
10. 10
    Roll each mochi piece in the peanut sugar powder to coat evenly and prevent sticking. If desired, mix sesame seeds into the peanut powder for added texture.
    ≈5:42
11. 11
    Line a serving plate with peanut sugar powder, arrange the coated mochi on top, and serve.
    ≈6:28