Peanut Mochi with Coconut (lo mai chi) Recipe

Luo Mai Chi is a delightful treat that combines chewy glutinous rice with a sweet, creamy filling, often coated in coconut. It’s a fun and rewarding recipe that you can easily make at home, perfect for sharing with family and friends. Once you try this, you’ll find it hard to resist the combination of textures and flavors!

What is Lo Mai Chi

Luo Mai Chi, sometimes spelled as Lo Mai Chi or Nuomici, is a traditional Chinese dessert made from glutinous rice flour. It’s typically filled with sweet fillings such as crushed peanuts mixed with sugar and coconut, which is why it’s also known as Peanut Mochi.

The dessert is often coated in shredded coconut or yellow bean flour. It is enjoyed for its delightful contrast between the soft, chewy exterior and the rich, nutty filling. It’s both a delicious snack and a beloved dessert!

Luo Mai Chi is one of my all-time favorite desserts made with glutinous rice flour. Whenever I see it at a street vendor, I can’t help but grab some. Growing up, it was one of the snacks I looked forward to the most.

I always eagerly anticipated trips to the market, hoping to find my beloved mochi and wishing the vendors would stuff them with extra filling. Back then, I never imagined I could make it myself.

Now, even though it’s not as easy to find, I can whip it up at home and get creative with the fillings!

Fillings

You can also cut the dough and roll it in crushed peanuts to make a simple muah chee without any fillings. Additionally, for Luo Mai Chi, you can use a variety of fillings to suit your taste!

Here are some popular options:

• Red Bean Paste: Sweet and smooth, this classic filling is a favorite.
• Black Sesame Paste: A nutty flavor made from ground sesame seeds mixed with sugar.
• Mango or Fruit Cubes: Fresh fruit adds a delightful fruity twist.
• Chocolate: Melted chocolate or chocolate ganache for a deliciously sweet surprise.
• Taro Paste: A creamy filling that brings a rich, unique flavor.
• Ice Cream: For a refreshing and indulgent option!

Ingredients

• 150g Glutinous Rice Flour
• 50g Cornstarch
• 50g Granulated Sugar
• 40g Corn Oil
• 250g Milk
• 100g Roasted Peanuts
• 20g White Sesame Seeds
• 20g Shredded Coconut(for filling)
• 1 cup Shredded Coconut(for coating)

Instructions

1. Prepare the Glutinous Rice Dough

• In a large bowl, combine 150g Glutinous Rice Flour, 50g Cornstarch, 50g Granulated Sugar, and 40g Corn Oil.
• Gradually add 250g milk to the mixture and stir with chopsticks or a whisk until well combined, ensuring there are no dry powder lumps.
• Strain the mixture through a sieve into a clean container to achieve a smoother dough.
• Cover the container with plastic wrap, making a few small holes to allow steam to escape.
• Place the container in a steamer with boiling water and steam on high heat for about 15 minutes.

2. Make the Filling

• In a blender, combine 100g Roasted peanuts and 20g White Sesame Seeds. Blend until they form a fine crumb.
• Mix in 30g Granulated sugar and 20g Shredded Coconut with the peanut and sesame mixture until evenly combined. Your filling is now ready!

3. Handle the Steamed Dough

• After 15 minutes, carefully remove the steamed dough from the steamer and let it cool.
• Once it’s cool enough to handle, knead and stretch the dough for at least 5 minutes. This step is essential for creating a chewy texture and ensuring it doesn’t harden the next day.

4. Assemble the Luo Mai Chi

• Take a piece of the kneaded dough and flatten it in your hands to create a round or oval shape, depending on your preference and the filling amount.
• Place a spoonful of filling in the center of the flattened dough.
• Fold the edges toward the center, pinching them together tightly to seal the filling inside.

5. Coat with Shredded Coconut

• Roll the filled dough ball in 1 cup Shredded Coconut, ensuring the surface is evenly coated.

If desired, gently reshape the ball for a more appealing look.

Notes

• Make sure to mix the dough ingredients thoroughly to avoid dry clumps, as this can impact the texture.
• When handling the dough, use gentle pressure to stretch it without tearing. Knead for enough time to improve the dough’s quality.
• Ensure the filling is securely wrapped to prevent any leakage during cooking or handling.
• Coating with shredded coconut not only enhances the appearance but also adds flavor and texture to the Luo Mai Chi.
  

  Peanut Mochi with Coconut (lo mai chi) Recipe

  Luo Mai Chi is a delightful treat that combines chewy glutinous rice with a sweet, creamy filling, often coated in coconut. It's a fun and rewarding recipe that you can easily make at home, perfect for sharing with family and friends. Once you try this, you'll find it hard to resist the combination of textures and flavors!

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  Course: Dessert

  Cuisine: Chinese

  Prep Time: 30 minutes

  Cook Time: 28 minutes

  Servings: 4

  Calories: 719kcal

  Ingredients

  • 150 g Glutinous Rice Flour
  • 50 g Cornstarch
  • 50 g Granulated Sugar
  • 40 g Corn Oil
  • 250 g Milk
  • 100 g Roasted Peanuts
  • 20 g White Sesame Seeds
  • 20 g Shredded Coconut for filling
  • 1 cup Shredded Coconut for coating

  Instructions

  Prepare the Glutinous Rice Dough

  • In a large bowl, combine 150g Glutinous Rice Flour, 50g Cornstarch, 50g Granulated Sugar, and 40g Corn Oil.
  • Gradually add 250g milk to the mixture and stir with chopsticks or a whisk until well combined, ensuring there are no dry powder lumps.
  • Strain the mixture through a sieve into a clean container to achieve a smoother dough.
  • Cover the container with plastic wrap, making a few small holes to allow steam to escape.
  • Place the container in a steamer with boiling water and steam on high heat for about 15 minutes.

  Make the Filling

  • In a blender, combine 100g Roasted peanuts and 20g White Sesame Seeds. Blend until they form a fine crumb.
  • Mix in 30g Granulated sugar and 20g Shredded Coconut with the peanut and sesame mixture until evenly combined. Your filling is now ready!

  Handle the Steamed Dough

  • After 15 minutes, carefully remove the steamed dough from the steamer and let it cool.
  • Once it's cool enough to handle, knead and stretch the dough for at least 5 minutes. This step is essential for creating a chewy texture and ensuring it doesn't harden the next day.

  Assemble the Luo Mai Chi

  • Take a piece of the kneaded dough and flatten it in your hands to create a round or oval shape, depending on your preference and the filling amount.
  • Place a spoonful of filling in the center of the flattened dough.
  • Fold the edges toward the center, pinching them together tightly to seal the filling inside.

  Coat with Shredded Coconut

  • Roll the filled dough ball in 1 cup Shredded Coconut, ensuring the surface is evenly coated.
  • If desired, gently reshape the ball for a more appealing look.

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  Nutrition

  Calories: 719kcal | Carbohydrates: 69g | Protein: 14g | Fat: 46g | Saturated Fat: 21g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 144mg | Potassium: 494mg | Fiber: 8g | Sugar: 18g | Vitamin A: 102IU | Vitamin C: 1mg | Calcium: 162mg | Iron: 2mg