Pichi-pichi is a Filipino delicacy made of grated cassava and coconut juice. Soft, chewy , steamed and becomes glutinous and coated with grated coconut. Whether as a snack or dessert, pichi-pichi is always a pleasure to eat!
Recipe for Peanut Mochi ( tikoy or masi)
2 1/2 cups, glutinous rice flour or ( ground “galapong” or “pilit bugas”)
3 tablespoons icing sugar (confectioners sugar)
1 1/2 cup wate, warm, more if needed
sesame seed (optional)
Peanut powder (optional)
Peanut mochi (tikoy or masi) filling:
2 cups raw peanuts peeled, soaked overnight, drained and rinsed
3/4 cup coarse brown sugar
1/4 teaspoon salt
1 tablespoon honey (optional)
Cornflour for sprinkling
Method for the Mochi Dough:
To prepare the mochi dough start mixing together all the dry ingredients and stir with a fork, until well incorporated.
Add the warm water , then mix the dough. If it is too crumbly, add more water.
Set aside and cover with a damp cloth or cling wrap to prevent from drying.
Method for the Peanut filling:
Boil the peanuts, salt and sugar in a pan and mix well.
Cook for about 15 minutes or until the peanuts begin to break down.
Mash the mixture and stir in the honey , you may use food processor or blender
Place in a bowl, cool then chill.
Assembly of the Mochi and Peanut Paste Filling:
Tear off tablespoon-sized portions of dough and shape into small rectangular shape (you can also make it round) with oil damp hands to prevent from sticking.
Spoon the peanut paste into a piping bag.
Squeeze a thumb-sized amount of paste into the center of each flatten mochi dough, then bring the sides of the dough and pinch it together around the paste.
Place the mochi on non-stick baking paper sprinkled with cornflour.
Place a few balls at a time in the top of a steamer – don’t let them to touch each other or they will stick together.
Steam for 15-20 minutes until translucent, and very sticky and soft.
Use a spoon to scoop the peanut mochi out and roll in sesame seeds or cornflour or peanut powder to coat.