Hakka Mochi “Chi Ba” - Two Delicious Flavors

Hakka Mochi (Hakka “Chi Ba”) is a traditional treat filled with warmth and cultural heritage. Whether during festivals, temple fairs, or family gatherings, it is a familiar and comforting presence.

Traditional Hakka Mochi has no filling. It is cut into small pieces while still warm, then coated with a mix of peanut and sugar powder for a soft, chewy, and fragrant bite that captures the nostalgic taste of the past.

In this version, I use a hand mixer instead of the traditional pounding method, making it easier and faster while keeping the same smooth and stretchy texture. You can enjoy it coated in rich peanut sugar powder or served with a warm brown sugar ginger syrup.

Each bite of Hakka Mochi carries the meaning of “good fortune that sticks”, sweet in taste and warm at heart.

Watch step by step recipe video below:

Ingredients

Mochi Dough:

200g glutinous rice flour
~ 180mL water (adjust as needed)

Peanut Coating:

100g roasted peanuts (peeled)
(or use store bought peanut powder)
50g granulated sugar

Brown Sugar & Ginger Syrup:

50g brown sugar
50g black sugar
10g dried longan
10g ginger slices
500mL water

Peanut Coating Preparation:

1. Grind roasted peanuts into fine powder using a grinder.

2. Before serving, mix the peanut powder with sugar to prevent it from becoming moist.

Brown Sugar & Ginger Syrup Preparation:

1. Add brown sugar, black sugar, dried longan, and ginger slices to boiling water.

2. Simmer over low heat for about 20 minutes.

Hakka Mochi Preparation:

1. In a large bowl, add glutinous rice flour. Gradually add water and knead into a dough.
2. Divide the dough into small portions and flatten them into discs.
3. Bring a pot of water to a boil, then add the discs, stirring immediately to prevent sticking.
4. When the discs float, continue cooking for another 2 minutes. Remove and drain excess water.
5. Lightly grease a container with oil, then transfer the cooked discs into it.
6. Grease the mixer hooks with a little oil and, while still hot, mix on lowest speed until smooth.
7. Coat the mochi with peanut sugar powder or serve with brown sugar ginger syrup.