Whole Peach Mochi Recipe (Soft & Chewy) Recipe
This Whole Peach Mochi recipe features soft and chewy mochi dough wrapped around whole peach halves for a delightful, fruity treat. The chewy mochi exterior and juicy peach filling create a perfect balance of textures and flavors. Made with glutinous rice flour, sugar, and water, this recipe is simple and quick, with a cooking process involving boiling and microwaving to achieve the ideal mochi consistency.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Microwaving
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Fruit
- 2 large peaches
Mochi Dough
- 1 cup glutinous rice flour (or mochiko flour)
- 1/4 cup sugar
- 1 cup water
For Dusting
- 1/2 cup cornstarch
Instructions
- Prepare Peaches: Boil a medium pot of water and cut a small cross into the bottom of each peach using a knife. Add the peaches to the boiling water and cook for one minute to loosen the skin.
- Peel and Halve Peaches: Remove the peaches from boiling water and immediately submerge them in a large bowl of cold water to stop the cooking process. Peel off the skins easily and cut the peaches in half, setting aside to use as the mochi filling.
- Make Mochi Dough: In a medium microwave-safe bowl, combine the glutinous rice flour and sugar. Whisk in the water until smooth. Cover the bowl with a wet paper towel and microwave for 1 minute. Remove the bowl and stir the mixture thoroughly; repeat microwaving and stirring two more times (total of three cycles) until the mochi dough becomes thick and sticky. Allow the mochi dough to cool for 5-10 minutes.
- Roll Out Mochi: Dust a clean work surface heavily with cornstarch. Place the mochi dough on the surface and dust the top with more cornstarch. Roll out the dough into a circle approximately 1/6-inch thick. Use a pastry brush to gently remove any excess starch from the dough’s surface. Divide the dough into four equal portions.
- Assemble Mochi: Place one peach half in the center of each mochi portion. Carefully pull the sides of the mochi dough over the peach to enclose it completely. Dust the completed mochi with additional cornstarch and brush off excess starch with a pastry brush. Place each mochi seam-side down to prevent them from opening. Repeat with remaining peach halves.
Notes
- Choose ripe but firm peaches to ensure they hold their shape when cooked and wrapped in mochi.
- If you cannot find mochiko flour, glutinous rice flour is an excellent substitute.
- Using cornstarch prevents the sticky mochi dough from adhering to your hands and work surface.
- Microwaving the mochi dough in short increments keeps it from overcooking and helps achieve the ideal chewy texture.
- Mochi is best enjoyed fresh but can be stored in an airtight container at room temperature for up to 1 day.
