In a bowl, mix crushed peanuts, Peotraco Muscovado, and a pinch of salt. Set aside.
Prepare a pot of boiling water.
Mix Peotraco Glutinous Rice Flour and Peotraco Natural Cocoa Powder in a separate bowl using a stand mixer and a dough attachment. Add hot water in 2 additions.
Mix until it forms a smooth dough.
Portion the dough into 15 grams each and roll into balls. Cover to prevent the dough from drying up.
Flatten the dough onto the center of your palm and place a teaspoonful of the muscovado peanut filling.
When sealing in the filling, close the palm of your hand and pinch together the sides of the dough from one end. Pinching until it's fully sealed.
Gently flatten the Masi ( not too flare though) Drop into the boiling water. You know it’s ready and cooked when the Masi floats on top of the water.
Place the Masi on a silpat to take out the extra water.
Once slightly cooled down, dust with Peotraco Natural Cocoa Powder.
Individually wrap the Chocolate Masi with cling wrap.
