Taiwanese Fresh Peanut Mochi

published Sep 4, 2022
Kitchn Love Letters
Taiwanese Fresh Peanut Mochi Recipe

Pleasantly Q-textured fresh mochi has a subtle sweetness and a nutty aroma from the peanut mixture that coats each bite-sized piece.

Serves4 to 6

Makes15 to 20 mochi

Prep5 minutes

Cook30 minutes

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Credit: Photo: Jessie YuChen Food styling: Jessie YuChen

When I was a kid, the adults used to say that I had “sticky rice stomach,” meaning that I eat a lot of glutinous rice. It’s my favorite thing in anything — zongzi, youfan, nian gao, rice-stuffed chicken soup, fan tuan, tang yuan, purple rice congee. From savory dishes to sweet snacks, the list of sticky rice deliciousness I was lucky to grow up with in Taiwan is endless. 

A big chunk of my childhood was spent with my nanny. She was a loving lady, a grandmother who asks you every couple of hours if she could feed you something tasty, just in case you got hungry since the last time she asked. I loved staying at her place because she fed me lots of sticky rice yumminess, including fresh mochi, which is one of the Taiwanese snacks I miss the most. 

I would get so stoked when I saw her bringing back two plastic bags from the streets: one loaded with a mass of freshly made mochi, another one filled with a sweet mixture of peanut meal and sugar. I could smell the freshly steamed sweet rice as soon as she got to the door and she would look at me as if she’d found a treasure for me (she did).

I would tear the big chunk of mochi into bite-size pieces with my little hands, throw it into the bag of sweet peanut meal, roll it around until it was fully covered, then send it straight into my mouth. There’s something so satisfying to me about biting into freshly made mochi. It’s warm and soft with a pleasant Q texture, and the peanut coating adds the perfect subtle sweetness and nutty aroma. Although the amount of peanut mochi I could eat in a single sitting as a kid might be a little concerning, it was one of the purest joys I had. 

Now living in New York as an adult, I no longer have my nanny around, nor do I have the privilege of having fresh mochi carts in my neighborhood like we did in Taipei. But I figured out how to make my own mochi using ingredients found in Asian grocery stores here on the other side of the globe so I can recreate my sweetest childhood memories anytime I get the craving.

Taiwanese Fresh Peanut Mochi Recipe

Pleasantly Q-textured fresh mochi has a subtle sweetness and a nutty aroma from the peanut mixture that coats each bite-sized piece.

Prep time 5 minutes

Cook time 30 minutes

Makes 15 to 20 mochi

Serves 4 to 6

Nutritional Info



  1. Make a steamer set up by placing a heatproof rack in a large pot, deep skillet, or wok and adding an inch or two of water, making sure the water does not touch the top of the rack. Bring the water to a boil over high heat. (Alternatively, use a large flat steamer, such as bamboo.)

  2. Meanwhile, coat a medium heatproof bowl or pie plate that will fit in the steamer with the lid on with cooking spray or vegetable oil. Place 2 cups glutinous rice flour and 1 cup room temperature water in a second medium bowl and stir with a spatula until fully combined and a smooth dough forms. Transfer the dough to the heatproof bowl or pie plate.

  3. Place the bowl or pie plate in the steamer. Cover, reduce the heat to medium, and steam until there are no white spots or powder visible and the dough bounces back when gently pressed, about 30 minutes. Meanwhile, place 1/2 cup peanut meal or black sesame powder, 1/2 cup granulated cane sugar, and 3/4 teaspoon kosher salt in a large bowl and stir to combine, making sure there are no lumps of peanut meal or sesame powder.

  4. Remove the bowl from the steamer and let the mochi cool until it can be handled with hands but still very warm, 15 to 20 minutes. Coat your hands with cooking spray or vegetable oil and lightly knead the dough in the bowl until smooth, 1 to 3 minutes.

  5. Pinch off bite-sized pieces of the mochi and shape each one into a ball if desired. Roll each mochi in the sugar mixture until completely coated and serve immediately. Enjoy while it’s warm and fresh, within about 1 hour.