Coconut mochi with peanut fillings

Ingredients
MOCHI
1 cup glutinous rice flour (mochiko)
scant 1/2 cup sugar
1 cup coconut milk
desiccated coconut to coat mochi

FILLING
1/4 cup crushed peanuts
sugar, to taste
1/8 cup desiccated coconut

Directions
Combine glutinous rice flour with sugar; mix well. Gradually stir in coconut milk until smooth. Transfer flour mixture in a shallow microwave safe plate.

Cover plate with microwave safe plastic wrap and lay a moist paper towel over it. Microwave 2 min at a time, checking until done (it took me about 10 min). Poke the mochi to test if it’s cooked; it should be soft but just solid. Let cool.

Cut into 6-10 small portions. Dust with additional mochiko and dessicated coconut for easier handling. Knead each into a small disc.

Mix the filling in a bowl and spoon it into the middle of the disk. Make sure not to add too much or it will burst. Fold the edge to seal the mochi. Lightly roll it into a ball shape, then coat with desiccated coconut. Store at room temperature; don't refrigerate it or it may harden.

Source: http://www.obsessivecooking.com/2014/01/peanut-mochi.html