花生餡糯米糍 Peanut Mochi  【材料清單】 水磨糯米粉 120g 玉米澱粉 30g 白糖 20g 牛奶 180g 黃油 15g 熟花生碎 100g 白糖 20g 熟黑芝麻 少許 外層：椰蓉 或 熟黃豆粉 【Ingredients】 Glutinous Rice Flour 120g Cornstarch 30g Sugar 20g Milk 180g Butter 15g Crushed Roasted Peanuts 100g Sugar 20g Roasted Black Sesame Seeds a pinch Coating: Desiccated Coconut or Roasted Soy Flour ＿ 【製作步驟 | Steps】  製作花生餡：將熟花生碎、白糖和熟黑芝麻拌勻。可以先嚐一下甜度，喜歡甜一點的話可以多放點糖。
Mix crushed roasted peanuts, sugar, and roasted black sesame seeds. Taste for sweetness and add more sugar if preferred.  調麵糊：將糯米粉、玉米澱粉、糖和牛奶徹底攪拌均勻。攪勻後過篩 1-2 遍，蓋上保鮮膜並用牙籤扎幾個小孔。
Whisk glutinous rice flour, cornstarch, sugar, and milk together. Strain 1-2 times, cover with plastic wrap, and poke a few small holes.  蒸熟：水開後上鍋蒸約 20 分鐘，直到麵糊完全熟透、裡面沒有白芯。
Steam over boiling water for about 20 minutes until fully cooked through with no white core.  揉麵：趁熱加入黃油拌勻。待溫度降到不燙手時，戴上防粘手套反覆拉伸揉勻，直到麵團能夠拉絲。這一步決定了整體的口感，揉得越到位，糯米皮就會越軟糯 Q 彈。
Mix in butter while hot. When cool enough to handle, wear gloves to stretch and knead repeatedly until elastic. This step decides the texture; more kneading creates a softer, chewier mochi skin.  包餡：將揉好的麵團分成小份並壓扁，放上適量的花生餡，將收口捏緊並搓圓。
Divide the dough into smaller portions, flatten, place the peanut filling in the center, seal the edges tightly, and roll into balls.  裹外層：將搓圓的糯米糍放入椰蓉或黃豆粉裡滾一圈，均勻裹上外層。做好的糯米糍放入冰箱冷藏 30 分鐘後，口感會更好。
Roll the mochi balls in desiccated coconut or roasted soy flour to coat evenly. Chill in the refrigerator for 30 minutes for a better texture. ＿ 【小貼士 Tips】  花生一定要使用熟的，如果用生花生磨碎會有生澀的豆心味，只有烤過或炒過的才香。自己在家炒也很簡單，用小火慢炒到飄出香味即可。
Peanuts must be pre-roasted. Raw peanuts will have an unpleasant raw taste; only roasted or baked ones will bring out the aroma. You can easily pan-fry them over low heat until fragrant. 花生碎千萬不要磨得太細，保留一點粗顆粒感，咬下去的時候才會有驚喜的層次。磨得太細會變成糊狀，整體的口感會差很多。 Do not crush the peanuts too finely. Retaining some coarse particles creates a much better texture. Grinding them too fine will turn it into a paste, which ruins the texture. 剛蒸好的糯米皮非常黏手，操作時請務必戴上防粘手套，並在手套上抹一點植物油，否則會很難包裹。 The steamed mochi dough is extremely sticky. Be sure to wear food-safe gloves and grease them with a little oil before handling, otherwise it will be very difficult to wrap. 花生餡裡的糖分不要放太少，不然吃起來會過於寡淡；但也不要加太多，因為花生本身足夠香濃，糖放多了反而會搶走花生的主風味。 Do not skimp on sugar for the filling, or the taste will be bland. However, do not overdo it either, as too much sugar will overpower the natural fragrance of the peanuts. 裹椰蓉的糯米糍冷藏後吃起來最 Q 彈；而裹黃豆粉的保質期較短，因為黃豆粉容易吸潮變軟，強烈建議當天內食用完畢。 Mochi coated with coconut becomes extra chewy after chilling. Those coated with roasted soy flour have a shorter shelf-life as the flour absorbs moisture and softens easily; consuming them on the same day is highly recommended. 
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