Taiwanese Peanut Sesame Mochi

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Chewy steamed glutinous rice dough balls get rolled in a generous coating of crushed roasted peanuts, toasted sesame seeds, and sugar in this beloved Taiwanese street-food treat. Best enjoyed warm, when the soft stretchy interior gives way to a slightly crackly, nutty, sweet crust at the first bite.

Nutrition Facts

Per serving (estimated)

• 530 kcalCalories
• 25 gFat
• 4 gSaturated Fat
• 65 gCarbs
• 3 gFiber
• 28 gSugar
• 12 gProtein
• 190 mgSodium
• 320 mgPotassium
• 90 mgCalcium
• 3.5 mgIron
• 0 mgVitamin C
• 0 mcgVitamin A

Ingredients

For the mochi dough

• 1 cup (130 g) glutinous (sweet) rice flour
• 2 tablespoons cornstarch
• 1/4 cup (50 g) granulated sugar
• 3/4 cup (180 ml) cold water
• 1 tablespoon neutral vegetable oil
• 1/4 teaspoon fine sea salt

For the peanut-sesame coating

• 1 cup (140 g) raw skinless peanuts
• 1/4 cup (30 g) toasted white sesame seeds
• 2 tablespoons toasted black sesame seeds
• 1/3 cup (35 g) powdered sugar
• 2 tablespoons granulated sugar
• 1/4 teaspoon fine sea salt

Directions

1. Whisk the glutinous rice flour, cornstarch, granulated sugar, and salt together in a large microwave-safe bowl.
2. Gradually pour in the water while whisking to form a smooth batter with no lumps, then stir in the oil until glossy.
3. Cover the bowl with a vented lid or plastic wrap and microwave on high for 2 minutes. Stir the partially set dough with a wet spoon, return it to the microwave, and cook another 90 seconds until the dough becomes translucent, glossy, and holds together as a sticky mass.
4. Meanwhile, toast the peanuts in a dry skillet over medium heat for 5-6 minutes, shaking often, until golden and fragrant. Transfer them to a food processor along with both sesame seeds, powdered sugar, granulated sugar, and salt.
5. Pulse the processor 6-8 times until the peanuts are roughly chopped and evenly coated in sugar; stop before they turn into a paste.
6. Pour the peanut-sesame mixture into a wide shallow bowl. Lightly dust a work surface and your hands with cornstarch to prevent sticking.
7. Scrape the hot dough onto the dusted surface and quickly divide it into 12 equal portions, rolling each into a smooth ball and flattening gently into a 2-inch disc.
8. Press each disc firmly into the peanut-sesame mixture, turning to coat the entire surface thickly, and place seam-side up on a parchment-lined tray.
9. Serve at room temperature within a few hours for the chewiest texture; enjoy the same day, as the crust will soften overnight.

Cook’s Notes

• Dust hands and tools with cornstarch or potato starch—never wheat flour—to prevent the sticky dough from clinging.
• Eat the mochi the same day for the best chewy bite; they firm up noticeably after a night in the refrigerator.
• If you don't have a microwave, steam the batter in a parchment-lined pan over simmering water for 15-18 minutes until translucent and set.
• Pulse the peanuts carefully—over-processing turns them into peanut butter that clumps rather than coating the mochi.
• For a softer, more elastic dough, add an extra tablespoon of water before cooking.

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