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I have had a similar treat like this at a Chinese Restaurant, but the filling was not a combination of coconut and peanuts, rather, you had a choice of either. The restaurant however, did coat their mochi balls in sesame seeds.


I don’t really know the origin of this recipe, be it Chinese or Filipino ?? I added the sesame seeds to the original recipe, shared with me by a Filipino co-worker friend of mine. She loved to bring treats for us, often after having her family over for a gathering.

Posted By: Deirdre K Todd
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Prep Time: 20 minutes | Cook Time: 20 minutes | Ready In: 40 minutes
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US Metric

1/2 c. coconut, shredded
1/2 c. roasted peanuts, chopped
3 TB sugar
1 1/4 c. water
1 1/2 c. brown sugar, firmly packed
1 (16 oz). box mochiko (sweet glutinous rice flour)
1 tsp. dry sherry
1/4 c. sesame seeds, toasted


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Cooking Process:

In a mixing bowl, combine coconut, peanuts and sugar; set aside. In a saucepan over medium heat, bring water to a boil; stir in brown sugar; stirring until dissolved. Remove from heat; stir in mochiko and sherry. Turn dough onto work surface and flatten to 1/2-inch thickness. Cut into 24 pieces. Place 1 tablespoonful of coconut mixture into center of pieces, pinching edges to seal. Roll in sesame seeds. Deep fry until golden; drain on paper towels.

how to serve:
Optional to steam or cook in boiling water. Makes 24.