Hua sheng ma shu (peanut mochi)

Step 1

Place peanuts and sugar into mixing bowl and mill 5 sec/speed 5. Transfer into a bowl and set aside.

Step 2

Place rice and 300 g of the water into mixing bowl and blend 3 min/speed 8. Scrape down sides and bottom of mixing bowl with spatula and leave to stand for 10 minutes.

Step 3

Blend 3 min/speed 8. Grease a bowl that fits comfortably into the Varoma dish (ensure Varoma lid closes securely) with oil. Transfer rice mixture into the bowl. Clean and dry mixing bowl.

Step 4

Place remaining 500 g water into mixing bowl. Place Varoma with rice into position, secure Varoma lid and steam 30 min/Varoma/speed 1. Set Varoma aside.

Step 5

Transfer mochi mixture onto a plate and set aside until cool enough to handle (5-10 minutes). Sprinkle one-third (approx. 60 g) of the peanut topping over mochi. Using clean kitchen scissors, cut into strips (3 cm), rotate the plate a quarter turn, then cut mochi into strips (3 cm) again to make squares. Using a pair of chopsticks, make several figure 8 motions to stir peanut mixture through the mochi pieces. Using chopsticks, pick up a piece of mochi and cut off a walnut-sized piece using kitchen scissors (if using chopsticks is too difficult, pick up mochi with wet hands and cut off walnut-sized pieces - see Tips). Transfer pieces into remaining peanut topping and toss to coat. Repeat with remaining mochi pieces and peanut topping (makes approx. 30 pieces). Serve as desired.