Description
This Whole Peach Mochi Recipe features soft, chewy mochi wrapped around a whole ripe peach for a delightful Japanese-inspired dessert. Combining glutinous rice flour with sweet peaches creates a unique summer treat that’s naturally gluten-free and vegan. The mochi dough is made quickly in the microwave and then wrapped around juicy peaches, optionally filled with whipped cream or sweet red bean paste for extra indulgence.
Ingredients
Scale
Mochi Dough
- 1 cup glutinous rice flour (mochiko)
- 3/4 cup water
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
Filling
- 3 small ripe peaches, peeled and pitted
- Optional: whipped cream or sweet red bean paste for filling
For Dusting
- 1/2 cup cornstarch or potato starch
Instructions
- Prepare the peaches: Slice each peach in half and remove the pit. If you like, scoop out a bit more flesh from the center to make room for filling, then gently add whipped cream or sweet red bean paste before reassembling the peach halves.
- Make the mochi dough: In a microwave-safe bowl, whisk together glutinous rice flour, sugar, salt, and water until smooth and lump-free. Cover the bowl loosely with plastic wrap or a microwave-safe lid.
- Cook the mochi dough: Microwave the mixture on high for 1 minute. Stir thoroughly, then microwave for another 1 to 2 minutes, stirring every 30 seconds. The dough is ready when it becomes thick, sticky, and translucent.
- Cool and prepare the surface: Dust a clean work surface generously with cornstarch or potato starch. Transfer the hot mochi dough onto this surface and allow it to cool until safe to handle but still pliable.
- Divide and wrap peaches: Divide the dough into three equal portions. Flatten each portion into a disc, place a whole peach in the center, and carefully stretch the dough around the peach, pinching the edges securely to seal. Then gently roll each mochi ball to smooth out the surface.
- Chill and serve: Dust the mochi lightly with more starch to prevent sticking, then chill them in the refrigerator for 15 to 20 minutes before serving to set the shape and texture.
Notes
- Use small peaches for easier wrapping and better portion control.
- If the mochi dough sticks to your hands or surface while wrapping, dust with additional starch.
- Store leftover mochi in an airtight container in the refrigerator for up to 2 days.
- Best enjoyed fresh for optimal chewy texture.
