If you have a soft spot for chewy, fruity desserts, then you are absolutely going to fall in love with this Whole Peach Mochi Recipe (Soft & Chewy) Recipe. Imagine biting into a pillowy, slightly sticky mochi dough that gently encases a juicy peach half, enhanced with a luscious peach-flavored filling that gives every bite an irresistible burst of summery sweetness. It’s a delightful twist on traditional mochi, brightened by fresh peaches and a bit of whipped cream or sweetened bean paste, which makes this recipe not only a treat for your taste buds but also a fun, hands-on dessert project. This recipe nails the perfect balance between soft texture and juicy fruitiness—you’ll want to make it again and again.
Ingredients You’ll Need
These ingredients are wonderfully simple, yet each plays a crucial role in creating the perfect texture and flavor of the Whole Peach Mochi Recipe (Soft & Chewy) Recipe. From the glutinous rice flour that gives the mochi its signature chew to the fresh peach providing natural sweetness and color, every element harmonizes beautifully.
- 1 ripe peach (peeled, pitted, and halved): The star of the show, offering juiciness and a fresh fruity punch.
- 1 cup glutinous rice flour (Mochiko): Essential for that soft, chewy mochi texture everyone adores.
- ¼ cup granulated sugar: Adds just the right touch of sweetness to the mochi dough.
- ¾ cup water: Hydrates the rice flour, turning it into the perfect sticky dough.
- ½ cup cornstarch or potato starch (for dusting): Prevents stickiness, keeping everything manageable while working with the dough.
- ½ cup peach jam or puree: Intensifies the peach flavor inside the mochi.
- ½ cup whipped cream or sweetened bean paste (optional filling): Adds luscious creaminess and balances the fruit’s natural tartness.
- Pink or peach food coloring (optional): Helps enhance the mochi’s inviting color, making it even more visually appealing.
How to Make Whole Peach Mochi Recipe (Soft & Chewy) Recipe
Step 1: Prepare the Filling
Start by combining the peach jam or puree with the whipped cream or sweetened bean paste until you get a smooth, creamy mixture. Once mixed, spoon small mounds of this filling onto a parchment-lined tray. Pop them in the freezer for about 30 minutes until they’re firm enough to handle without losing shape during assembly. This step ensures your mochi filling stays perfectly creamy yet manageable inside the chewy exterior.
Step 2: Make the Mochi Dough
In a microwave-safe bowl, thoroughly mix the glutinous rice flour, sugar, and water until the mixture is smooth without lumps. If you want to add a lovely pink or peach hue, stir in a drop or two of food coloring here. Cover the bowl loosely with plastic wrap and microwave for one minute. After that, stir, then microwave in 30-second increments, stirring between each, until the dough becomes thick, sticky, and slightly translucent—this usually takes 2 to 3 more minutes. This creates the iconic chewy mochi texture.
Step 3: Shape the Mochi Dough
Generously dust your clean workspace with cornstarch or potato starch to stop the dough from sticking. Carefully transfer the hot mochi dough onto the dusted surface, and use more starch on your hands and dough to keep everything from sticking. Gently flatten the dough into a disk approximately ¼ inch thick, then cut it into 4 equal pieces. These will become the mochi “wraps” for your peach filling.
Step 4: Assemble the Mochi
Take one piece of mochi dough and gently stretch it into a circle. Place a frozen filling mound in the center, not forgetting to add a small piece of the fresh peach alongside it for an extra juicy surprise. Pinch the edges carefully to seal the mochi completely, making sure no filling peeks through. Repeat this with all four pieces. Lay the mochi seam-side down on parchment paper and dust lightly with more starch. Chill them in the fridge for about 10 minutes to set before serving. This final step ensures your mochi holds its shape and texture beautifully.
How to Serve Whole Peach Mochi Recipe (Soft & Chewy) Recipe
Garnishes
Simple garnishes can elevate your mochi experience. A light dusting of powdered sugar or a few slivers of toasted coconut flakes add texture and visual interest. If you want, top with a small edible flower or a thin peach slice to highlight the fruit’s freshness.
Side Dishes
This peach mochi pairs wonderfully with a cup of warm green tea or a light citrusy iced tea. The gentle bitterness of green tea balances the mochi’s sweetness perfectly. For a more indulgent option, try serving alongside a scoop of vanilla bean ice cream to complement the soft, chewy texture with creamy coldness.
Creative Ways to Present
To wow your guests, try serving the mochi on a beautiful wooden platter sprinkled with edible flower petals or fresh mint leaves. You could also present them individually wrapped in parchment or rice paper for an elegant party favor. For an added twist, drizzle a little honey or a peach glaze over the mochi right before serving to enhance their natural fruitiness.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator. Because mochi has the best texture when fresh, consume within a day or two. Let them come to room temperature for about 10 minutes before enjoying to bring back some of that softness.
Freezing
You can freeze mochi to extend its shelf life by wrapping each piece individually in plastic wrap and storing in a sealed freezer bag. When you want to eat them, let them thaw slowly in the fridge overnight, then bring to room temperature before serving.
Reheating
To revive the mochi’s softness, microwave for about 10 to 15 seconds wrapped in a slightly damp paper towel. This helps the mochi regain its tender, chewy texture without drying out or toughening.
FAQs
Can I use other fruits instead of peaches in this recipe?
Absolutely! Mangoes, strawberries, or even small plums make delicious alternatives. Just make sure the fruit is ripe but firm enough to hold during assembly.
Is it necessary to use cornstarch or potato starch for dusting?
Yes, dusting with starch prevents the sticky mochi dough from clinging to your hands and surfaces, making shaping much easier and neater.
What if I don’t have a microwave—can I cook the mochi dough on the stove?
Definitely. You can steam the dough by mixing the ingredients as directed and placing the mixture in a heatproof dish over boiling water for about 15 minutes, stirring halfway through to ensure even cooking.
How long can I keep assembled mochi before it loses its texture?
For the best soft and chewy experience, eat mochi on the same day. However, if stored properly in the refrigerator, it will stay fresh for up to two days but may become firmer and less chewy.
Is this recipe gluten-free?
Yes! The glutinous rice flour used is naturally gluten-free despite its name, making this recipe suitable for those avoiding gluten.
Final Thoughts
This Whole Peach Mochi Recipe (Soft & Chewy) Recipe is such a charming way to bring fresh fruit and delightful chewy mochi together. Whether you’re making it for a casual get-together or treating yourself on a sunny weekend, it’s bound to brighten your dessert table and your taste buds. Give it a try, and get ready to impress anyone lucky enough to share these summery, sweet bites with you!
Print
Whole Peach Mochi Recipe (Soft & Chewy) Recipe
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: 4 mochi pieces
- Category: Dessert
- Method: Microwave
- Cuisine: Japanese
- Diet: Vegetarian, Gluten Free
Description
A soft and chewy Whole Peach Mochi recipe featuring a delicate glutinous rice flour dough wrapped around a delightful peach and creamy filling. This Japanese dessert is naturally gluten-free and can be customized with fruity variations like mango or strawberry.
Ingredients
Dough
- 1 cup glutinous rice flour (Mochiko)
- ¼ cup granulated sugar
- ¾ cup water
- Pink or peach food coloring (optional)
Filling
- ½ cup peach jam or puree
- ½ cup whipped cream or sweetened bean paste (optional)
Other
- 1 ripe peach (peeled, pitted, and halved)
- ½ cup cornstarch or potato starch (for dusting)
Instructions
- Prepare the filling: Combine peach jam or puree with whipped cream or sweetened bean paste in a bowl until smooth. Spoon into small mounds on a parchment-lined tray and freeze for 30 minutes or until firm.
- Make the mochi dough: In a microwave-safe bowl, whisk together glutinous rice flour, sugar, and water until smooth. Add a drop or two of pink or peach food coloring if desired. Cover loosely with plastic wrap and microwave for 1 minute. Stir the mixture, then continue microwaving in 30-second intervals for an additional 2 to 3 minutes until the dough becomes thick, sticky, and slightly translucent.
- Shape the mochi dough: Generously dust a clean surface with cornstarch or potato starch. Carefully transfer the hot mochi dough onto the surface. Dust your hands and the dough with more starch to prevent sticking. Gently flatten the dough into a disk about ¼ inch thick and cut into 4 equal pieces.
- Assemble the mochi: Take one piece of mochi dough and gently stretch it into a circle. Place a frozen filling mound in the center along with a small piece of peach. Pinch the edges together tightly to seal the mochi. Repeat this process with the remaining pieces.
- Chill and serve: Place the assembled mochi seam-side down on parchment paper. Lightly dust the tops with starch and chill for 10 minutes before serving to set the shape and enhance texture.
Notes
- Mochi is best eaten the same day for the softest, freshest texture.
- Keep mochi refrigerated and let it sit at room temperature for a few minutes before eating to soften.
- You can substitute peach with mango or strawberry for fruity variations.
