Masachi are glutinous rice balls similar to buchi or mochi; except masachi is usually rolled in crushed nuts. It’s a pretty easy dessert to do, especially if you just make the plain version. But what fun is that? Our recipe fills it with peanut butter, which simultaneously forms a hard-ish shell and an oozy center. We also rolled ours in polvoron instead of crushed peanuts to balance on the peanut-y-ness of the whole thing.
This peanut butter masachi recipe makes 12 balls, but you can always just make six giant ones; just divide accordingly. When cooking your mochi, make sure to lower your heat into a simmer (instead of a rapid boil) so they don’t tear. And move them around in the water to prevent sticking.