Peanut Butter and Jelly filled Mochi
Every year I host a big New Year’s Day party and the food is the star. I cook for three days and in the end I have a buffet worthy of ringing in the new year.
I like to fill my buffet table with desserts including many different types of mochi, Red Bean Mochi, Nutella Mochi and more. This year I decided to it with a classic flavor combo: peanut butter and jelly.
It’s the perfect combination of salty and sweet. These mochi are like little pockets of PB & J sandwich love.
Peanut Butter and Jelly filled Mochi
Ingredients:
3-1/2 cups water
1 cup sugar
1/4 tsp food coloring
1 box (16 ounces) mochiko
potato starch, for dusting
1 cup peanut butter
1 cup jelly
Instructions:
Step 1: Ready a large clean surface by sprinkling liberally with potato starch.
Step 2: In a large pot, boil the water and the sugar until the sugar is dissolved. Add the food coloring and stir.
Step 3: Pour in the mochiko and stir rapidly. Work fast, stirring constantly. The mochi will become stiff. Once the mochi is smooth, remove and place onto the potato starch prepped surface. Be careful as the mixture is very hot and very sticky. Sprinkle with more potato starch.
*photo by: the Food Librarian
Step 4: Pull off golf ball-sized pieces, flatten out, then add a teaspoon of peanut butter and a teaspoon of jelly to the center. Pull up the corners, pinching to close. Continue until all the mochi is used.
Step 5: Mochi should be served immediately, will keep for only 1-2 days.
OMG! This is making my mouth water.
ohhhh yes! this looks really fun. perhaps i should have one of my friends who actually knows what they’re doing make this for me.
what a great combination for mochi! and even more awesome that you made it yourself. 🙂
the closest place that makes mochi where i live (hogetsu) doesn’t do flavors like these. only red and white bean.
Have you ever tried Strawberry filled mochi???? They are so tasty. Love your blog esp. the one with the Luke and Darth Vader.
how do you store them? i tried wrapping mine individually in plastic wrap and keeping them in the fridge. and uhm, that was a baaad idea. : (
any tips?
thank you! : )
ps- i LOVE your themed parties. star wars one was awesome! your kids are so very lucky.
Yikes! Don’t put mochi in the fridge – just keep them in an airtight container on the counter, or if you must – you can freeze it for later.
PB & J MOCHI!!?!?!?!?!?
There are not enough exclamation marks in the world to express how awesome I think this is!
Mind. Blown. Thank you.
awesome hybrid
i can’t wait to try this! do you lower or turn off the heat when adding the mochiko? and could i also use red bean paste?
ps- i tried your chi chi dango recipe and it turned out great! thank you for sharing your recipes!
Hey there! Just wanted to drop a note to tell you I live your mochi recipe! I have made the pb&j mochi and also used the base recipe to make a chocolate chip cookie dough filled mochi! I used a packet of cookie mix that just called for adding butter and water to make it easy and avoid any raw egg issues. I am a cookie dough fanatic, so I selfishly made those all for myself (although I did just finish making them and ate a couple while fresh and then popped the rest into the freezer to pace myself). Both kinds turned out so well! I going to make the nutella filled next! Thanks for the great recipes and fun site!
Hi today my sister and I tried your recipe. We followed all the instructions correctly but ended up with liquidy mochi soup. Do we have to bake or microwave it or something? thanks
@britt Did you boil the sugar and the water, then stir in the mochiko? It should solidify immediately.
Just wanted to let you know I have made this recipe a few times, with peanut butter and chocolate chips and it always comes out fantastically. Thanks so much for this mochi recipe.
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