Tuesday, December 29, 2009


Fried peanut in the wok until aromatic.
Once cold take away the peanut skin
Blend it until fine - up to your desire size
add in fine sugar - up to your sweetness

for the mochi:
200g glutinous rice flour
150 ml water
Mix it like a dough without sticking at your hand
round it into ball

Boil a pot of water,
add in to boiling water until cook
once float on top, means cooked
drain the water and mix it to the peanut
serve warm


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