In a steamer-safe bowl, mix the glutinous rice flour, sugar, corn starch, milk, and corn oil. Make sure there are no lumps left in the mixture.

Transfer the bowl to a steamer. Before steaming, you can also cover the bowl with a plastic wrap with tiny holes to prevent moisture from dripping in the bowl.

Steam for 30 minutes and allow it to cool down for kneading. Alternatively, cook this mixture in a non-stick pan until it solidifies and becomes pliable for kneading.

Once it is cool enough to touch for kneading, knead and stretch for about 5 minutes or more for that perfect elasticity. It should stretch without breaking.

Roll the dough into a log.

Divide it into about 1-inch equal portions using a dough cutter or knife. Set aside.

For the peanut filling, combine cooked peanuts, toasted black sesame seeds, sugar, and coconut. Mix everything well in a bowl.

Take a dough portion and flatten it into a thick circular wrapper.

Place about a tablespoon of filling in the center of the wrapper.

Seal the wrapper by pinching the edges together. This should form a smooth mochi ball.

Place coconut powder or flakes in a bowl and evenly coat the entire surface of the mochi ball.

Place your mochi on your serving place and decorate it with a garnish if you prefer.