Ingredients (about 7 servings):

50g glutinous rice flour, 1 tsp corn starch, 1 tbsp granulated sugar, 60ml coconut milk, 120ml water, peanut butter, grated coconut

Methods:

1. Spread out the grated coconut on a plate.

2. Mix the glutinous rice flour, cornstarch, sugar, coconut milk, and water. The mixture will be very thin.

3. Steam the mixture in a steamer over high heat for 15 minutes, until the mixture is clear and solid. Remove the dough and allow to cool.

4. Scoop a tablespoon of the dough, flatten it out, put a teaspoon of the filling in the center, and roll it in coconut.

Tips:

1. The steamed dough is very sticky, so it's best not to wrap the mochi by hand, but to put a layer of plastic wrap, like Plastic Wrap for the refrigerator. Spread a layer of plastic wrap on the table, put a tablespoon of dough on top of it, and then another layer of plastic wrap on top of it.

2. Use a rolling pin to roll the dough through the plastic wrap very thinly, like a dumpling skin.

3. Lift up the top layer of plasticine and place a teaspoon of filling.

4. Shape the dough: put the top, bottom, left, and right sides together. The dough is very soft, and the two pieces of dough fit together perfectly when you touch them. Once these four points are correct, the mochi is basically round, and the other edges are brought together in the center. Ingredients: Tofu 120g. 100g of glutinous rice flour. 10g cooked black sesame seeds. 2 tbsp sugar. 1/2 tbsp soy sauce. Sesame oil

Method:

1. 120g of tofu, 100g of glutinous rice flour, 10g of cooked black sesame seeds, 2 tbsp of sugar. 100g of glutinous rice flour. Cooked black sesame seeds 10 grams. Put into a mixing bowl. Mix by hand. Divide into 8 equal parts. Roll out and set aside.

2. Boil water in a pot. Add dough and cook until it rises to the surface. Remove from the water and immediately soak in ice water for about 1 minute. Remove and drain. Heat sesame oil in a pan. Place the cooked dough in the pan. Fry on low heat until both sides are golden brown.