台式花生麻糬 Taiwanese Peanut Mochi
這個配方的麻糬，即便密封冷藏兩天，再拿出來製作，也仍舊Q彈好吃！
With this recipe, the mochi stays chewy and delicious even after being sealed and refrigerated for two days before serving again!
傳統是用花生粉加白糖，我是用果汁機將花生糖打成花生糖粉，打花生粉時不要打過頭，打太久會變成花生醬的。
Traditionally, peanut powder mixed with sugar is used. I blend peanut brittle in a blender to make peanut brittle powder. When blending, be careful not to over-blend it — if you blend too long, it will turn into peanut butter.
台式花生麻糬 Taiwanese Peanut Mochi
這個配方的麻糬，即便密封冷藏兩天，再拿出來製作，也仍舊Q彈好吃！
With this recipe, the mochi stays chewy and delicious even after being sealed and refrigerated for two days before serving again!
傳統是用花生粉加白糖，我是用果汁機將花生糖打成花生糖粉，打花生粉時不要打過頭，打太久會變成花生醬的。
Traditionally, peanut powder mixed with sugar is used. I blend peanut brittle in a blender to make peanut brittle powder. When blending, be careful not to over-blend it — if you blend too long, it will turn into peanut butter.
在 Cookpad App 開啟料理步驟
- 1
準備食材。Prepare ingredients.
- 2
將水、椰奶、細砂糖與油混合拌勻。Mix water, coconut milk, sugar, and oil until combined.
- 3
糯米粉、澄粉、玉米澱粉加入攪拌後，將粉漿過篩2次。 Add glutinous rice flour, wheat starch, and cornstarch. Mix well, then sift the batter twice.
- 4
倒入底部寬且平的耐熱容器，包鋁箔紙，並在上方戳幾個氣孔。 Pour into a wide, flat heatproof container, cover with foil, and poke several holes on top.
- 5
大火蒸20分鐘至熟（用筷子戳，取出後筷子沒有粉漿沾黏），稍稍放涼。 Steam over high heat for 20 minutes until fully cooked (test with a chopstick; it should come out clean). Let cool slightly.
- 6
趁麻糬溫熱時，反覆揉捶敲打，使麻糬光澤有韌性。While still warm, knead and pound the mochi repeatedly until shiny and elastic.
- 7
捏出適口大小的麻糬球，丟入花生糖粉中。 Pinch into bite-sized balls and toss them in peanut brittle powder.
- 8
將麻糬全裹上花生糖粉後，就可以擺盤上桌了！Once fully coated, arrange on a plate and serve!
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