Whole Peach Mochi Recipe
Introduction
Whole Peach Mochi is a delightful Japanese-inspired treat featuring a tender, chewy mochi dough wrapped around a juicy peach. This dessert combines the soft texture of glutinous rice flour with the natural sweetness of fresh peaches for a refreshing, elegant bite.
Ingredients
- 1 cup glutinous rice flour
- 1/4 cup sugar
- 3/4 cup water
- 2 whole peaches, peeled
- Cornstarch for dusting
Instructions
- Step 1: In a microwave-safe bowl, mix glutinous rice flour, sugar, and water until smooth.
- Step 2: Microwave the mixture for 1 minute, stir, then microwave again in 30-second intervals, stirring after each, until the dough is thick and sticky.
- Step 3: Dust a clean surface with cornstarch and transfer the mochi dough onto it. Let it cool slightly.
- Step 4: Divide the dough into portions equal to the number of peaches.
- Step 5: Flatten each portion and carefully wrap it around a whole peeled peach, sealing the dough completely.
- Step 6: Dust the finished mochi peaches lightly with cornstarch to prevent sticking.
- Step 7: Chill the mochi peaches in the refrigerator for at least 30 minutes before serving.
Tips & Variations
- Use ripe peaches for the best flavor and sweetness, but firm peaches will be easier to wrap without breaking.
- Dust with potato starch instead of cornstarch for a finer texture.
- Try adding a small spoonful of red bean paste inside the mochi before wrapping the peach for an extra flavor layer.
Storage
Store whole peach mochi in an airtight container in the refrigerator for up to 2 days. Mochi is best enjoyed fresh, as it may harden or dry out with time. If it stiffens, let it come to room temperature for a few minutes before eating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen peaches for this recipe?
It is possible to use frozen peaches, but thaw and drain them well first to avoid excess moisture, which can make the mochi dough soggy.
How do I prevent the mochi from sticking to my hands?
Dust your hands generously with cornstarch or potato starch while handling the dough to prevent sticking and make wrapping peaches easier.
PrintWhole Peach Mochi Recipe
Whole Peach Mochi is a delightful Japanese-inspired dessert featuring a soft and chewy mochi dough made from glutinous rice flour that perfectly encases a whole juicy peeled peach. Lightly sweetened and dusted with cornstarch to prevent stickiness, this treat offers a wonderful blend of textures and natural peach sweetness, making it an elegant and refreshing dessert option for any occasion.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Microwaving
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Mochi Dough
- 1 cup glutinous rice flour
- 1/4 cup sugar
- 3/4 cup water
Filling
- 4 whole fresh peaches, peeled
For Dusting
- 1/3 cup cornstarch
Instructions
- Prepare the Mochi Dough: In a microwave-safe bowl, combine 1 cup of glutinous rice flour, 1/4 cup sugar, and 3/4 cup water. Stir until the mixture is smooth and free of lumps.
- Cook the Mochi Dough: Microwave the mixture on high for 1 minute, then stir thoroughly. Repeat microwaving in 30-second intervals, stirring between each, until the mixture becomes thick, translucent, and sticky, typically about 3 minutes total.
- Cool the Dough Slightly: Allow the mochi dough to cool just enough to handle safely but while still warm and pliable.
- Prepare Peaches: Peel the peaches completely. Pat them dry to remove excess moisture, which will help the mochi stick properly.
- Wrap the Peaches: Dust your hands and work surface with cornstarch to prevent sticking. Divide the mochi dough into four equal parts. Flatten each portion into a round disk large enough to wrap around a whole peach.
- Encase the Peaches: Place a peeled peach in the center of each mochi disk and carefully wrap the dough around it, pinching the edges to seal the peach completely.
- Finish and Chill: Roll each wrapped peach lightly in cornstarch to prevent sticking. Place them on a tray and chill in the refrigerator for at least 30 minutes before serving to set the shape and texture.
Notes
- Peeling peaches can be made easier by blanching them in boiling water for 30 seconds, then plunging into ice water.
- Use ripe but firm peaches for the best texture and flavor balance.
- Ensure mochi dough is handled with cornstarch to keep it from sticking to hands or surfaces.
- Consume mochi within 1-2 days for optimal freshness and texture.
Keywords: mochi, peach mochi, Japanese dessert, glutinous rice flour dessert, fruit mochi, sweet mochi
