Glutinous Rice Balls with Peanut Filling

1. Knead the glutinous rice flour with water and a pinch of salt until the dough is not sticky to the hands.

2. Shape the dough into balls, flatten each one, add the filling, and reshape into balls.

3. Bring water to a boil in a pot.

4. Add the filled mochi balls and boil until they float to the surface, about 3-5 minutes, cooking longer if they are thick.

5. Allow to cool slightly, then roll in additional glutinous rice flour to prevent sticking.

6. The mochi is ready to eat.

Notes

1. Quantities are approximate and can be adjusted to taste.

2. This dish is traditionally known as Lo Mai Chi.