If you’ve ever craved the soft, bouncy texture of Japanese warabi mochi, or even Southeast Asian peanut muah chee, but found the ingredients or method intimidating, look no further! A lot of these mochi can be difficult to replicate at home and I’ve some good news for you – simply use tapioca starch. Each package cost less than 2SGD or 6MYR, and is guaranteed to deliver a springly and trasculcent finish that closely mimics the original mochi. Of course, it’s budget-friendly and versatile to use for other recipes (such as kuih kuihs) on my blog too!

Let me get to the ins and outs of this recipe, and you will be surprised how easy it is to make this easy peanut mochi.

  • 4 ingredients only
    And this includes the crushed peanuts. Furthermore, this recipe is easily adjustable depending on the amount of sweetness you would like. For myself, I really like my peanuts!
  • Cleaning is probably the hardest part
    As the finished texture is rather sticky, make sure to clean your pot out right after you’ve transferred it to your desired baking pan. Otherwise, it might even become stickier to wash off!
  • Last well at room temperature
    After it’s set in the refrigerator, it can easily last a full day outside of the fridge, perfect for serving at parties and gatherings. Furthermore, I can imagine how easy it is to transport these as a gift! (Which I’ve done so myself).

You can consider finishing with a brown sugar syrup, similar to how warabi mochi are served. However, I find that too sweet for my palette and didn’t use the rest beyond the first pour.

You can refer to the video for a better sensing on the texture at each stage of cooking. Without further ado, the recipe!

Easy Peanut Mochi Recipe
by Javier Tan August-24-2025

Ever craved the soft, bouncy Japanese warabi mochi but found the ingredients intimidating? This Easy Peanut Mochi Recipe is perfect for you!

Ingredients 

  • 2 and 1/2 Cups + 3 Tbsp or 550ml of Water
  • 2 Tbps or 30g of White Sugar
  • 1 Cup or 120g of Tapioca Flour, encouraged to sift it
  • At least 40g – 60g crushed peanuts (I used more than 100g + sweetened with 1 – 2 Tsps of white sugar)
  • 1 or 2 Tbsp of Oil (for coating)

Instructions

  1. Firstly, line your 7 in or 8 in square baking tray with parchment paper, and apply a thin layer of oil.
  2. Then, combine the 4 ingredients and whisk for about 2 minutes until it comes together.
  3. Heat it up at medium low heat for 5 minutes while stirring (best effort here, as much as you can).
  4. Once it starts thickening slightly, increase to medium heat and stir for 5 more minutes until it thickened. It should be white, translucent and doesn’t break apart easily when you lift your whisk / fork / spoon.
  5. Next, transfer the mochi to your baking tray and spread evenly. Rest the mochi in the refrigerator for at least 4 hours.
  6. Once ready, coat the top with crushed peanuts and slice into the mochi. Coat with more crushed peanuts as desired.
  7. Serve and enjoy!

Details

  • Prep time: 30 mins
  • Cook time: 15 mins
  • Total time: 45 mins
  • Yield: 1 Tray of Easy Peanut Mochi!

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Stores well in the refrigerator for up to 4 – 5 days (covered) and able to last at least a full day at room temperature.
  3. Feel free to ask if you’ve further questions!

Enjoy!
– Bakeomaniac, Javier Tan