How To Make Pandan Mochi

1. Bake the rice flour (100g) in the preheated oven at 150C for 20 minutes.  Leave aside to cool.
2. In a heat proof bowl, combine pandan juice, sugar and glutinous rice flour (250g), mix well until become smooth mixture. Steam at low heat for 1 hour.  
3. Once is cooked, stir the cooked mochi mixture with a wooden spatula.  Let it cool completely before wrapping.  I cooked my mochi dough one day before, cover with cling film and leave it cool overnight.

1. Roast unshelled peanut in Philips Airfryer at 130C for 10 - 15 minutes OR spread unshelled peanuts in baking tray, bake in the preheated oven at 170C for 15 to 20 minutes.  
2. Remove peanut into a wide shallow dish or tray to cool completely.   Rub in between your thumb and fingers to remove the skin and blow off the skin.
3. Pulse the roasted peanuts in a blender till it resembles coarse crumbs.  
4. In a mixing bowl, combine all the ingredients for filling together.
5. With grove on, squeeze the peanuts filling into a small ball.  Make 20 balls, approximately 12g each ball.  Set aside.

1. Sift some cooked rice flour onto the table top.  Scrap the mocha mixture with a plastic scrapper to the floured surface. 
2. Cut the mochi with the scrapper into 20 equal portions.  You may use weighing scale if you want to be more accurate.  It’s about 28g per portion.
3. Lightly cover your hands with cooked rice flour, flatten out a piece of mocha into a disk. Place the peanuts ball in the centre and gather the edge to seal (like wrapping char siew pau) and form a ball. Coat with cooked rice flour and serve.

1. To make original mochi, just replace 300ml of pandan juice with water.