This Peach Mochi recipe features whole peaches wrapped in a thin layer of homemade, chewy mochi. Four simple ingredients—glutinous rice flour, cornstarch, sugar, and water—are used to make the mochi wrapper. It can be done in the microwave or on the stovetop.
Can't get enough of mochis? You'll love my Durian Mochi and Banana Mochi recipes!
Peach Mochi is right up there with mango mochi as one of the best mochis. I got the inspiration for this after noticing the popular mango mochis popping up all over Vancouver. I didn't have any mangos on hand, so I substituted peaches. It was delicious! Mangos and peaches have a similar flavor, so it's no surprise that this works.
Because this recipe only calls for four ingredients, using fresh and ripe peaches is essential.
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🥄 What is Peach Mochi?
Peach Mochi, or Peach Daifuku, is a mochi made with a peach filling. The filling can be made with peach jam or whole peaches. I love the freshness and juiciness of whole peaches, so this recipe uses entire peach halves for the filling!
Why you'll love it
- The PERFECT Summer Snack: Peach Mochis are sweet, refreshing, and taste like summer! Use fresh peaches from late spring to the end of summer for the best flavor.
- Quick: This recipe comes together in under 30 minutes! Most of the time is just waiting for the water to boil.
- Easy: Mochi is straightforward to make. The only tricky part is wrapping the mochis since the dough is super sticky, but as long as you follow the tips here, you'll have no trouble.
🧂 Ingredients
- Whole peaches - Use fresh, ripe peaches. They should be slightly soft and give slightly when pressed. They should have a sweet smell coming off them.
- Glutinous rice flour (or mochiko flour) - It gives the mochi its chewiness. It's also known as sweet rice flour, mochiko flour, or sticky rice flour. Glutinous rice flour is popular in rice cakes, mochi, daifuku, and other chewy Asian foods.
- Sugar - Just a small amount to flavor the mochi. Without it, the skin tastes bland and starchy.
- Cornstarch - We need a good amount to dust the work surfaces and mochi so that the mochi doesn't stick to everything.
Substitutions & Variations
- Other flavorful liquids like milk, coconut milk, and other non-dairy substitutes can be used instead of water. There might be a slight adjustment needed for the glutinous rice flour.
- Add a drop of red food coloring before microwaving the mochi to give the Peach mochi a pink color.
- Don't have peaches? This recipe works perfectly well with other stone fruit like mangos and nectarines. You can also use canned peaches.
🔪 Instructions
⬇️ Please read the recipe card for the complete ingredient list and instructions. The microwave method is described in the instructions below. Information on the stovetop approach is provided on the recipe card.
STEP 1: Boil a medium pot of water. Use a knife to cut a small cross into the bottom of the peaches. Add the peaches and cook for one minute.
STEP 2: Remove the peaches and submerge them in a large bowl of cold water to stop them from cooking further. Peel the skins off and cut the peaches in half.
STEP 3: Combine glutinous rice flour and sugar in a medium-sized microwave-safe mixing bowl. Whisk in the water until smooth.
STEP 4: Cover the bowl with a wet paper towel or a microwave-safe plate (slightly larger than the bowl). Microwave the mochi mixture for 1 minute, then remove it from the microwave and stir with a wet spatula. Repeat this process twice more until the mochi is thick. Allow the mochi to cool for 5-10 minutes.
STEP 5: Dust a work surface with cornstarch. Place the mochi on the surface and dust it with more cornstarch. Roll out the dough into a circle about ⅙-inch thick. Divide the mochi into four portions.
STEP 6: Place a piece of peach in the center.
STEP 7: Pull the sides of the mochi over the peach to enclose it. Dust the mochi ball lightly with cornstarch and remove any excess with a pastry brush. Place the Peach Mochi seam-side down. Repeat with the remaining peach halves.
💭 Top Tips
- Use ripe peaches for the best flavor. The best time to make this recipe is from late spring to the end of summer.
- Wet your spatula to prevent the mochi from sticking to it.
- Allow the mochi to cool for at least 5-10 minutes; otherwise, it will be too sticky and loose to work with.
- Be generous with the cornstarch to prevent the mochi to your work surface and fingers, but be sure to remove excess; otherwise, the mochi will taste starchy.
🥡 Storage & Leftovers
Storing: Store leftover Peach Mochi in an air-tight container in the refrigerator for up to 2 days. Mochi tends to dry out after that.
Freezing: Freezing mochi is the best way to preserve its soft and chewy texture. Tightly wrap each mochi in plastic wrap and store it in the freezer for up to a month. When you're ready to eat, defrost the mochi in the fridge overnight.
📖 Recipe FAQs
No, you cannot use rice flour that isn't glutinous. The short-grain rice used to make glutinous flour contains more amylopectin starch than regular rice. This starch is responsible for the chewy and sticky texture of mochi.
You can use frozen or canned peaches, but they won't taste as good as fresh ones. Ideally, you use fresh peaches, but frozen and canned make a good substitute if they're not in season.
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Did you enjoy this recipe? Please leave a 🌟🌟🌟🌟🌟 rating in the recipe card below and consider leaving a comment. I'd love to hear your feedback!
📋 Recipe
Whole Peach Mochi Recipe (Soft & Chewy)
Equipment
Ingredients
- 2 peaches
- 1 cup glutinous rice flour (or mochiko flour)
- ¼ cup sugar
- 1 cup water
- ½ cup cornstarch (for dusting)
Instructions
Prepare peaches
- Boil a medium pot of water. Use a knife to cut a small cross into the bottom of the peaches. Add the peaches and cook for one minute.
- Remove the peaches and submerge them in a large bowl of cold water to stop them from cooking further. Peel the skins off and cut the peaches in half.
Mochi dough
- Stovetop Method: In a medium saucepan, combine glutinous rice flour and sugar. Whisk in the water until smooth. Cook, whisking constantly, over medium-high heat until it forms a thick, sticky dough, about 2-3 minutes. Allow the mochi to cool for 5-10 minutes.
- Microwave Method: Combine glutinous rice flour and sugar in a medium-sized microwave-safe mixing bowl. Whisk in the water until smooth. Cover the bowl with a wet paper towel or a microwave-safe plate (slightly larger than the bowl). Microwave the mochi mixture for 1 minute, then remove it from the microwave and stir with a wet spatula. Repeat this process twice more until the mochi is thick. Allow the mochi to cool for 5-10 minutes.
Assembling
- Dust a work surface with cornstarch. Place the mochi on the surface and dust it with more cornstarch. Roll out the dough into a circle about ⅙-inch thick. Divide the mochi into four portions. Place a piece of peach in the center.
- Pull the sides of the mochi over the peach to enclose it. Dust the mochi ball lightly with cornstarch and remove any excess with a pastry brush. Place the Peach Mochi seam-side down. Repeat with the remaining peach halves.
Notes
- Use ripe peaches for the best flavor. The best time to make this recipe is from late spring to the end of summer.
- Wet your spatula to prevent the mochi from sticking to it.
- Allow the mochi to cool for at least 5-10 minutes; otherwise, it will be too sticky and loose to work with.
- Be generous with the cornstarch to prevent the mochi to your work surface and fingers, but be sure to remove excess; otherwise, the mochi will taste starchy.
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