Instructions

1. Make a steamer set up by placing a heatproof rack in a large pot, deep skillet, or wok and adding an inch or two of water, making sure the water does not touch the top of the rack. Bring the water to a boil over high heat. (Alternatively, use a large flat steamer, such as bamboo.)
2. Meanwhile, coat a medium heatproof bowl or pie plate that will fit in the steamer with the lid on with cooking spray or vegetable oil. Place 2 cups glutinous rice flour and 1 cup room temperature water in a second medium bowl and stir with a spatula until fully combined and a smooth dough forms. Transfer the dough to the heatproof bowl or pie plate.
3. Place the bowl or pie plate in the steamer. Cover, reduce the heat to medium, and steam until there are no white spots or powder visible and the dough bounces back when gently pressed, about 30 minutes. Meanwhile, place 1/2 cup peanut meal or black sesame powder, 1/2 cup granulated cane sugar, and 3/4 teaspoon kosher salt in a large bowl and stir to combine, making sure there are no lumps of peanut meal or sesame powder.
4. Remove the bowl from the steamer and let the mochi cool until it can be handled with hands but still very warm, 15 to 20 minutes. Coat your hands with cooking spray or vegetable oil and lightly knead the dough in the bowl until smooth, 1 to 3 minutes.
5. Pinch off bite-sized pieces of the mochi and shape each one into a ball if desired. Roll each mochi in the sugar mixture until completely coated and serve immediately. Enjoy while it’s warm and fresh, within about 1 hour.