Coconut and peanut mochi balls from Mooncakes and Milk Bread: Sweet and Savory Recipes Inspired by Chinese Bakeries (page 197) by Kristina Cho

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Notes about this recipe

  • AndieEats on February 24, 2026

    I agree that the mochi could probably be rolled out a bit thinner. I ended up cutting mine into 24 pieces and ran out of filling for the last few. Maybe I overcooked the mochi because it wasn't very sticky once I cornstarched the top to roll out, and had a difficult time getting the shredded coconut to stick.

  • Jviney on October 09, 2024

    This works! I think I’d roll my mochi dough a little thinner next time, but also you cannot go too thin or else the dough will not hold together to wrap the peanut filling. Very sweet, very interesting!

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