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
Scale
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.
