I am not so sure whether this dim sum is originated from Taiwan? or Japan? But those I often come across are commonly filled with red bean paste. Alternative to the adapted recipe, I have substituted the with a coconut peanut filling. With crunchy peanut-butter-candy like, a hint of coconut and chewy mochi cake, I am sure it will be as good as the original one.
Make 10 mochi cakes
Adapted from Happy Home Cooking
1/2 part granulated sugar
1 part crushed peanut
1/2 part dessicated coconut, optional
150g glutinous flour
30g granulated sugar
2 tbsp vegetable oil
How to make peanut shaobing:
- Prepare filling by combining all the ingredients. Set aside.
- In a medium saucepan, bring water and sugar to boil. Add vegetable oil, immediately fold in glutinous flour and knead until a dough form.
- Divide dough equally. Roll each into disc, spoon the filling into the middle of the disc and seal properly. Flatten each into a disc again.
- Place discs on a frying pan. Toast until golden brown.
With all my love <3