Peanut mochi

Mochi, delightfully chewy, mellow little pillows of rice-based dough often filled with nut, seed or sweet bean mixtures, get their name from mochigome, a particular strain of glutinous rice. Traditionally, the cooked rice is pounded to make the dough but glutinous rice flour (easily purchased from Asian grocers) mixed with water can be used instead.  Although they are made year-round, in Japan mochi are traditionally associated with New Year. They’re simple (but sticky!) to make – have plenty of cornflour on hand.