Description
These Whole Peach Mochi are a fun and unique twist on traditional mochi! Each bite reveals a juicy, sweet peach wrapped in a soft, chewy glutinous rice flour dough. Perfect for summer treats or as a refreshing Asian-inspired dessert, this easy mochi recipe comes together in just 25 minutes!
Ingredients
Units
Scale
- 2 large peaches, peeled and halved (see notes for canned peaches)
- 1 cup glutinous rice flour (Mochiko flour)
- 1/4 cup sugar
- 1 cup water
- 1/2 cup cornstarch (for dusting)
Instructions
Step 1: Prepare the Peaches
- Bring a medium pot of water to a boil.
- Cut a small cross at the bottom of each peach.
- Add peaches to boiling water and cook for 1 minute, then transfer to a bowl of cold water.
- Peel the skin, cut the peaches in half, and remove the pit.
Step 2: Make the Mochi Dough
- In a microwave-safe bowl, whisk together glutinous rice flour, sugar, and water until smooth.
- Cover the bowl with a wet paper towel and microwave for 1 minute.
- Stir the mixture, then microwave for another 1 minute.
- Repeat once more, until the dough is thick, sticky, and slightly translucent.
- Let the mochi cool for 5-10 minutes before handling.
Step 3: Assemble the Peach Mochi
- Dust your work surface with cornstarch and place the mochi dough on it.
- Sprinkle more cornstarch on top and roll the dough into a thin ⅙-inch circle.
- Divide into 4 portions and brush off excess starch.
- Place a peach half in the center of each portion.
- Pull the edges of the mochi dough over the peach, sealing it completely.
- Place the mochi seam-side down and repeat for all pieces.
Notes
- Using Canned Peaches? Skip the boiling and peeling steps—just drain well before using.
- For Extra Flavor: Sprinkle a little matcha powder or coconut flakes on the mochi before serving.
- Storage: Mochi is best fresh, but can be stored in an airtight container at room temperature for 24 hours or in the fridge for up to 2 days.
