Embark on a culinary adventure with our Peach Mochi recipe, a delightful fusion of juicy peaches and soft, chewy mochi. This recipe brings a fruity twist to the traditional Japanese mochi, perfect for those who enjoy unique and refreshing desserts.
The magic of this recipe lies in its combination of a fresh peach filling encased in a delicate mochi dough. Whether you’re an experienced cook or trying mochi-making for the first time, this recipe is enjoyable and yields a delightful treat.
Imagine the joy of serving these Peach Mochi, their sweet and fruity flavor making them an ideal snack or dessert. These mochi are not just a treat for the taste buds but also a visual delight, perfect for any occasion.
Peach Mochi Recipe
Delight in the unique and fruity flavor of our Peach Mochi recipe, a perfect blend of sweet peach filling wrapped in soft mochi dough for a delightful treat.
6
servings30
minutes0
minutes300
kcal30
minutes30
minutesKeep the screen of your device on
Ingredients
**Mochi Dough**
100 g glutinous rice flour
30 g cornstarch
45 g granulated sugar
180 g milk
20 g vegetable oil
Some food coloring
**Peach Filling**
500 g fresh peach
150 g water
100 g granulated sugar
10 g lemon juice
200 g heavy cream
20 g sugar
Directions
- Wash the peaches thoroughly. Peel and core the peaches, save the peach skins, chop into small cubes, transfer to a clean bowl, and mix well with sugar. Cover it with plastic wrap and let it set in the fridge for 30 minutes.
- Grab a saucepan, put in peach skins and water, let cook and boil for 5 minutes. Sift out the peach skins. Add in the peach cubes, let cook over medium heat, keep stirring and mixing until softened and thickened. Add in lemon juice, mix and stir over medium heat until thickened. Set aside to let cool.
- In a clean bowl, mix well glutinous rice flour, cornstarch, granulated sugar, and milk. Add in some food coloring (a very small drop will do), mix well. Add in vegetable oil and mix well.
- Grab a nonstick pan, pour in the batter, over medium heat, keep mixing and stirring and the batter will start to clump together and forms a dough ball. The dough ball will not stick to the pan, and the texture is quite translucent and stretchy. Wear gloves, knead, fold, and pull the dough until it becomes very stretchy.
- In a clean bowl, bring together heavy cream and sugar, beat until it forms stiff peaks. Transfer them into a piping bag, set in the fridge to keep cool.
- Dust the kneading mat, rolling pin, mochi dough with some flour. Roll the mochi dough into a long thin log, and divide into 8 equal pieces. Roll each piece into round circles; add in whipped cream and the peach sauce, wrap them up, and put in a cupcake liner and serve. You can also shape them like a real peach and garnish with mint leaves.
Notes
- Peach Preparation: Use fresh peaches for the best flavor and texture.
- Mochi Dough Consistency: Achieve the right consistency for the mochi dough; it should be pliable and not too sticky.
- Filling the Mochi: Be careful to not overfill the mochi to make them easier to wrap and shape.
- Chilling for Perfection: Chill the mochi before serving to set the shape and enhance the texture.
- Serving Suggestions: Serve chilled for a refreshing treat, especially during warm weather.
