Diana Chan's chewy mochi rolled in a coating of ground roasted peanuts, toasted white sesame seeds, caster sugar and a pinch of salt. The glutinous rice flour delivers the bite; the coating delivers the crunch. A homemade riff on the Japanese sweet-shop classic, with a Cantonese hand on the seasoning.

The mochi dough here uses the hot-stovetop method rather than the traditional pounded-rice technique. Glutinous rice flour (mochiko or sweet rice flour) whisked with water, sugar, salt and a touch of neutral oil, then cooked in a non-stick pan over medium heat with constant stirring until the mixture pulls together into a smooth, elastic, translucent dough.

The coating matters as much as the dough. Toast the sesame seeds in a dry pan until they jump and smell nutty; grind the roasted peanuts coarsely so some texture stays in the dust. The sugar adds sweetness, the salt sharpens the peanut.

Dust your hands hard with the coating so the dough doesn't stick, pull off small balls and roll them through the coating until covered. Eaten at room temperature with green or jasmine tea. Best within a few hours of making; the dough firms up overnight and loses some of its chew.