Tropical Sun Crunchy Coconut Peanuts, 165g

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Tropical Sun Crunchy Coconut Peanuts, 165g

Tropical Sun Crunchy Coconut Peanuts, 165g

RRP: £99
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£9.9 FREE Shipping

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Sweet glutinous rice flour OR mochiko flour. I bought mine from an East Asian shop. Unfortunately, regular rice flour will not work in this recipe. Peanut Mochi, also called Luo Mai Chee in Cantonese, is just one of many ingenious mochi combinations out there. Across Asia, there are tons of different types of mochi that vary in texture, color, and filling:

For one, peanuts are not a paleo-approved food because they’re technically a legume. Peanuts are also high in polyunsaturated fats (PUFA), which are highly inflammatory due to their high omega-6 fat ratio. They are also high on the allergy list and are not tolerated by some. Peanuts. I used roasted unsalted peanuts but you can use salted, or unroasted (just make sure you roast them before using). Pulse peanuts, peanut butter, honey, and salt in a food processor until mixture resembles very chunky peanut butter. Transfer filling to a small bowl. Place shredded coconut in a shallow bowl. Step 4 Once the dough cools, transfer it onto a large piece of wax paper (or a clean smooth counter top lightly greased), and cut it into 16 equal squares. I reduced the amount of coconut milk by half, relacing the rest with water. Reason being was I didn't want it to be overly rich. The result was a delightfully light coconut flavor which came thru and paired perfectly with the peanut filling. Not cloying at all.These chewy glutinous rice dumplings are a popular Chinese bakery treat, just like egg tarts. They're usually naturally vegan and gluten-free (although, some people use honey in the filling).

Generously dust silicone baking mat with cornstarch. Transfer hot mochi to mat and generously dust top with more cornstarch. Roll out mochi to a 15x12" rectangle. Let cool. Texture: The consistency of mochi can vary based on how it’s cooked. The most common cooking method is steaming, which yields a soft and chewy texture. When it’s fried, it’s crunchy and chewy. Another less seen home cooking method is pan-fried mochi.Color: With the added ingredients like yams, pumpkin, and food coloring, mochi can be made any color you want. Transfer the mixture to the prepared cake pan, and gently tap on a table to distribute it evenly. Once the water in the steamer is boiling, steam the dough mixture for 15 minutes over high heat. I also reduced the amount of sugar in the dough drastically to only 1/3 cup. I found the sweetness level to be perfect. Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. It’s called Coconut Peanut Butter. My coconut peanut butter spread uses organic dry roasted peanuts, coconut oil, sea salt, and ground flax seeds.

Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Delicious! I subbed in candied walnuts for the peanuts, and left off the coconut on the outside. I love baked mochi, so I threw these in a 410 oven for 15 minutes and they were FABULOUS. The full list of ingredient quantities and instructions are in the gray recipe card at the bottom of this post. That being said, I still love me some peanut butter from time to time. So I make my own healthier version that makes me feel less guilty when I eat it. Asians love glutinous rice desserts, and one of the most recognizable is mochi. Gluten-Free, Vegan and just plain tasty, it’s no wonder that this Peanut Mochi with Coconut, or Nuo Mi Ci (糯米糍) is so popular. Many Mochi VariationsTo get started you’ll need 1 1/2 cups of dry roasted unsalted peanuts, 2 tablespoons of coconut oil, sea salt, and a 1/2 tbs ground flax seeds (optional).

Meanwhile add the baby sweetcorn and broccoli to the wok or pan and cook, uncovered for one minute. Add the mangetout and spring onion, and cook for a further 1-2 minutes until the vegetables are tender. Unsweetened coconut milk (canned, not the beverage variety). This is where most of the coconut flavor comes! It also makes the mochi delightfully soft and tender. While the dough is cooling, make the filling by combining the chopped peanuts, coconut flakes, sugar and 1 tablespoon coconut oil. Not a keeper. The texture of the mochi was soft and squishy. The white blobs after rolling in the coconut were unattractive. I added red and green sprinkles to the coconut which helped. Frankly a gloppy mess and I really wanted them to be wonderful bc my granddaughter loves mochi.As a home baker who knows how to bake and make, I tried this recipe and it's a big mess. Even after complete cooling of the dough, it is still a mess and won't gather as a ball to fold the nuts. Won't try it again

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