AuthorBiteSizedDiscover the delightful fusion of nutty richness and chewy perfection with Pili Mochi, a unique treat that brings together the luxurious flavor of pili butter and the soft, stretchy texture of mochi. This indulgent dessert offers a taste of the tropics in every bite, combining the buttery essence of pili nuts with the satisfying chew of traditional mochi.
At the heart of this recipe is the star ingredient: pili butter, a creamy spread made from pili nuts, known for their rich, earthy flavor and silky texture. Encased in a tender, glutinous rice dough, the pili butter provides a decadent, melt-in-your-mouth surprise that perfectly complements the mochi's subtle sweetness. Each bite starts with the gentle chew of the mochi, followed by the luscious, nutty burst of pili butter—an irresistible combination.
Making Pili Mochi is as much fun as eating it. The mochi dough is made by steaming sweet rice flour and then kneading it to achieve its signature elasticity. Once the dough is ready, small portions are wrapped around dollops of pili butter, creating little parcels of nutty, chewy goodness. Dust each mochi with a light layer of cornstarch to prevent sticking and to add a delicate finish.
Pili Mochi is perfect as a snack, dessert, or even a unique gift. Its balance of creamy, nutty, and chewy textures makes it an unforgettable treat that will leave everyone asking for more. Whether you’re a mochi enthusiast or discovering it for the first time, this tropical twist is sure to delight your taste buds and add a touch of indulgence to your day.
Roast the pili nuts in preheated oven 180°C/ 350°F for 20 minutes. Let the nuts cool down before grinding.
In a food processor, combine the roasted pili nuts, powdered milk, and condensed milk. Let it grind until its consistency is like butter. If you don't want to have chunks of Pili nuts in your butter, grind until smooth. Transfer into a bowl and set aside.
Next, make the mochi. In a bowl combine glutinous rice flour, water and granulated sugar mix until well combined, cover the bowl with cling wrap and microwave it for three minutes and 20 seconds
Dust the working surface with cornstarch and roll about three tablespoons of mochi into a ball.
Flatten the ball and place about two tablespoons of Pili nuts mixture. Pinch and press around the butter until completely covered.
Place the mochi on liners so it wouldn't stick to the surface. Serve immediately.
Ingredients
Directions
Roast the pili nuts in preheated oven 180°C/ 350°F for 20 minutes. Let the nuts cool down before grinding.
In a food processor, combine the roasted pili nuts, powdered milk, and condensed milk. Let it grind until its consistency is like butter. If you don't want to have chunks of Pili nuts in your butter, grind until smooth. Transfer into a bowl and set aside.
Next, make the mochi. In a bowl combine glutinous rice flour, water and granulated sugar mix until well combined, cover the bowl with cling wrap and microwave it for three minutes and 20 seconds
Dust the working surface with cornstarch and roll about three tablespoons of mochi into a ball.
Flatten the ball and place about two tablespoons of Pili nuts mixture. Pinch and press around the butter until completely covered.
Place the mochi on liners so it wouldn't stick to the surface. Serve immediately.
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