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Tropical Sun Crunchy Coconut Peanuts, 165g

£9.9£99Clearance
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About this deal

For one, peanuts are not a paleo-approved food because they’re technically a legume. Peanuts are also high in polyunsaturated fats (PUFA), which are highly inflammatory due to their high omega-6 fat ratio. They are also high on the allergy list and are not tolerated by some. Not a keeper. The texture of the mochi was soft and squishy. The white blobs after rolling in the coconut were unattractive. I added red and green sprinkles to the coconut which helped. Frankly a gloppy mess and I really wanted them to be wonderful bc my granddaughter loves mochi. Place the noodles in a bowl and cover with boiling water. Leave for five minutes to soften, then drain. While the dough is cooling, make the filling by combining the chopped peanuts, coconut flakes, sugar and 1 tablespoon coconut oil. Sweet glutinous rice flour OR mochiko flour. I bought mine from an East Asian shop. Unfortunately, regular rice flour will not work in this recipe.

Take a piece of dough, add about 1 tablespoon of filling in the center, and close the dough around the filling, pinching it closed. I reduced the amount of coconut milk by half, relacing the rest with water. Reason being was I didn't want it to be overly rich. The result was a delightfully light coconut flavor which came thru and paired perfectly with the peanut filling. Not cloying at all. That being said, I still love me some peanut butter from time to time. So I make my own healthier version that makes me feel less guilty when I eat it. Meanwhile add the baby sweetcorn and broccoli to the wok or pan and cook, uncovered for one minute. Add the mangetout and spring onion, and cook for a further 1-2 minutes until the vegetables are tender. To get started you’ll need 1 1/2 cups of dry roasted unsalted peanuts, 2 tablespoons of coconut oil, sea salt, and a 1/2 tbs ground flax seeds (optional).

Many Mochi Variations

Pulse peanuts, peanut butter, honey, and salt in a food processor until mixture resembles very chunky peanut butter. Transfer filling to a small bowl. Place shredded coconut in a shallow bowl. Step 4 Transfer the mixture to the prepared cake pan, and gently tap on a table to distribute it evenly. Once the water in the steamer is boiling, steam the dough mixture for 15 minutes over high heat.

Peanuts. I used roasted unsalted peanuts but you can use salted, or unroasted (just make sure you roast them before using). It’s called Coconut Peanut Butter. My coconut peanut butter spread uses organic dry roasted peanuts, coconut oil, sea salt, and ground flax seeds. Once the dough cools, transfer it onto a large piece of wax paper (or a clean smooth counter top lightly greased), and cut it into 16 equal squares.

The full list of ingredient quantities and instructions are in the gray recipe card at the bottom of this post. Filling: Fillings can be both sweet and savory. Sweet fillings are generally more popular across Asia. Red bean paste is always a favorite. I’ve also seen fillings like mango, strawberry, purple yam and this coconut peanut filling. Basically, the sky’s the limit when it comes to filling options. I also reduced the amount of sugar in the dough drastically to only 1/3 cup. I found the sweetness level to be perfect. Generously dust silicone baking mat with cornstarch. Transfer hot mochi to mat and generously dust top with more cornstarch. Roll out mochi to a 15x12" rectangle. Let cool. Delicious! I subbed in candied walnuts for the peanuts, and left off the coconut on the outside. I love baked mochi, so I threw these in a 410 oven for 15 minutes and they were FABULOUS.

For this traditional Coconut Peanut Mochi recipe, I made a minor tweak by moistening the filling ever so slightly with some coconut oil––I find that it binds the filling together a bit, so that it’s slightly less crumbly than the traditional version.Unsweetened coconut milk (canned, not the beverage variety). This is where most of the coconut flavor comes! It also makes the mochi delightfully soft and tender.

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