Whole 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
Scale
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
Find it online: https://recipeswithria.com/whole-peach-mochi-recipe/
