- 3/4 cup (12 tbsp.) peanut butter
- 2 cups glutinous rice flour
- ¾ cup hot water
- 3/4 cup polvoron, crushed
Our Masachi Recipe Is Filled with Peanut Butter and Covered in PolvoronJuly 13, 2020
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.
Peanut Butter Masachi
- Serves: 3-6 people
- Active time: 1 hr
- Total time: 1 hr
- Difficulty: Easy
- Divide peanut butter into 12 rounds approximately 1 tablespoon each.
- Freeze until firm, about 1 hour and up to overnight.
- Heat a pot of water to a boil.
- To make the dough, stir together the glutinous rice flour and 3/4 cup hot water until a smooth dough forms.
- Divide the dough into 12 pieces then wrap each piece around a piece of the frozen peanut butter.
- Seal the ball tightly to prevent the peanut butter from leaking.
- Place the balls in the boiling water then turn the heat down to a simmer.
- Cook until tender and translucent, about 10-15 minutes.
- While the balls are cooking, spread polvoron out onto a plate.
- Once the balls are cooked, remove from the water then lightly drain on paper towels.
- Transfer the balls to the polvoron and roll around until fully coated, then transfer to a platter before serving.