I'm currently obsessed with this Taiwanese style mochi. It's super easy to make and totally addictive. I might be biased....being Taiwanese myself, but I think that this is the best style of mochi.

So Taiwanese mochi is usually served with toppings of crushed peanuts and sesame powder. It gives you a nice contrast of flavor and is a great after meal sweet that isn't overly sweet.

Also, the mochi is super soft, like clouds in your mouth. To be honest, I can just eat the mochi itself, without any topping at all, it's that good. 

Make sure you use glutinous rice powder, which is also known as sweet rice flour, any other kind of flour just won't work. (I've made that mistake!) The glutinous rice powder gives you that QQ, chewy/springy texture that the Taiwanese love (think boba!)

My favorite way to enjoy this is fresh out of the steamer and still slightly warm (this is when it's the softest and most cloud-like!). It's also best eaten the same day, so no leftovers!

So let's do it!

First, set up your steamer with the water boiling while you mix the glutinous rice flour mixture.

Take your dry ingredients, the flour and the sugar and mix it together in a medium sized, steamer proof bowl (most glass should work fine). Feel free to add more sugar if you prefer an extra sweet mochi but I feel like this amount of sweetness is just right. 

Next, add in the vegetable oil and the water and mix it with a spoon until it's nicely blended.

Here's what the consistency should look like. And that's it!

Your steamer should be about ready to go, so just pop the bowl in, cover it and steam it for about 20 minutes. You'll know that your mochi is done if you stick a chopstick in the middle and it comes out clean.

Now let it cool down until it's cool enough to handle. I recommend waiting until it's just cooler than hot, so that I can serve the mochi when its still warm. But don't worry, it tastes delicious cooled also!

While it's cooling, you can assemble the toppings.

For the peanuts, I used honey roasted peanuts. You can definitely use plain peanuts and add enough sugar to your preferred taste.

Stick the peanuts in the food processor until it's to the consistency that you like. I like the consistency below, but you can have it more crumbly or even more powdery if you prefer. 

As for the sesame, mix it with sugar and its ready to go

Place the peanut mixture and sesame on separate plates and bowls.

Once the mochi is cooled down, it will be extremely sticky to handle! I like to dust my hands with some extra glutinous rice flour and just dig my hands into the bowl and shape it into a ball. The ball size doesn't matter, whatever preference that you like totally works.

Continue the instructions above until you finish with all the mochi

My mochi balls were a bit bigger than the size of a tablespoon and this recipe made about 10 of them!

For the best taste, serve immediately!

If you're ready to up your Taiwanese desert game, you need to try out this peanut and sesame mochi recipe. It's the perfect balance of sweet with Asial flavors.

Taiwanese Peanut and Sesame Mochi


  • 1 cup glutinous rice power
  • 3/4 cup water
  • 1 1/2 tbsp sugar
  • 1 tbsp vegetable oil
  • 1/4 cup honey roasted peanuts
  • 1/4 cup black sesame powder


  1. Combine the glutinous rice powder with the sugar and mix with a fork to combine in a steamer safe bowl.

  2. Add vegetable oil and water. Mix with a spoon until smooth

  3. Prepare your steamer and steam the bowl for 20 minutes. You know that the batter is finished if you stick a toothpick in the middle of the dough and it comes out clean. Wait until the dough is cool enough to handle.

  4. Grind the peanuts to a powdery consistency in the food processor.

  5. Mix the sesame powder with 1/2 tbsp sugar

  6. Place the peanut powder and sesame powder on two separate plates

  7. Dust your fingers with extra glutinous rice powder, as the mochi incredibly sticky!

  8. Using a spoon or your hands, grab a section of the mochi dough, whatever size you prefer. Shape it into a ball. Roll it in the peanut or sesame powder.


Recipe Rating

Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.