Whole Peach Mochi Recipe (Soft & Chewy)
These Whole Peach Mochi are so fun to bite into. Depending on how ripe your peaches are, they can be super juicy and sweet. My last batch had some of the ripest peaches I ever had and I had to use a napkin after every bite because juice was getting all over my face.
Ingredients
- 2 large peaches (see notes)
- 1 cup glutinous rice flour (or mochiko flour)
- ¼ cup sugar
- 1 cup water
- ½ cup cornstarch (for dusting)
Instructions
- 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.
- Combine the glutinous rice flour and sugar in a medium microwave-safe bowl. Whisk in the water until smooth. Cover the bowl with a wet paper towel and microwave for 1 minute. Take out the bowl and stir the mixture. Repeat this process two more times until the mochi is thick and sticky. Let the mochi cool for 5-10 minutes before going on to the next step.
- Dust your 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. Use a pastry brush to dust off excess starch from the dough. Divide the mochi into four portions.
- For each mochi, place a piece of peach in the center. Pull the sides of the mochi over the peach to enclose it. Dust the mochi with more cornstarch and remove any excess with a pastry brush. Place the mochi seam-side down, and repeat with the remaining peach halves.
Notes
Peaches: If you use canned peaches, you can skip the first two steps which are just for peeling the skin of the fresh peaches.
Nutrition
Calories: 226kcalCarbohydrates: 52gProtein: 3gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gSodium: 13mgPotassium: 122mgFiber: 2gSugar: 19gVitamin A: 245IUVitamin C: 3mgCalcium: 9mgIron: 0.4mg
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!