Name: Whole Peach Mochi Recipe (Soft & Chewy) Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Japanese
Ingredients: 2 large peaches; 1 cup glutinous rice flour (or mochiko flour); 1/4 cup sugar; 1 cup water; 1/2 cup cornstarch (for dusting)

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Introduction

This Whole Peach Mochi recipe creates soft, chewy treats that perfectly encase juicy peach halves. Combining the subtle sweetness of mochi dough with fresh fruit, it’s a delightful dessert that’s fun to make and enjoy.

On a white plate, there are two whole mochi balls placed on light yellow paper cups, each mochi showing a soft, pale pink dough layer with a slightly powdery texture. Next to them are two halved mochi pieces, revealing a bright yellow peach slice inside wrapped by a translucent white mochi dough layer with a smooth texture. The peach halves have a deep reddish-brown skin and juicy interior. Fresh green mint leaves are placed beside the mochi halves, adding a pop of color. The dish is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large peaches (see notes)
1 cup glutinous rice flour (or mochiko flour)
1/4 cup sugar
1 cup water
1/2 cup cornstarch (for dusting)

Instructions

Step 1: Boil a medium pot of water. Use a knife to cut a small cross into the bottom of each peach. Add the peaches to the boiling water and cook for one minute.
Step 2: Remove the peaches and immediately submerge them in a large bowl of cold water to stop the cooking process. Peel off the skins and cut the peaches in half.
Step 3: In a medium microwave-safe bowl, combine the glutinous rice flour and sugar. Whisk in the water until the mixture is smooth. Cover the bowl with a wet paper towel and microwave for 1 minute. Remove and stir, then microwave for 1 minute two more times, stirring each time, until the mochi is thick and sticky. Let it cool for 5 to 10 minutes.
Step 4: Dust your work surface with cornstarch. Place the mochi dough onto the surface and dust it with more cornstarch. Roll the dough out into a circle roughly 1/6-inch thick. Use a pastry brush to remove excess starch from the dough. Divide the dough into four equal portions.
Step 5: For each portion, place a peach half in the center. Carefully pull the sides of the mochi dough over the peach to enclose it completely. Dust the mochi with cornstarch and brush off any excess. Place the mochi seam-side down. Repeat with the remaining peach halves.

Tips & Variations

Use firm but ripe peaches for best results and easier peeling. If peaches aren’t in season, try using whole strawberries or small plum halves as alternatives.
Adjust the sugar to taste if you prefer a sweeter or milder mochi dough.
Handle the sticky mochi dough quickly and keep cornstarch handy to prevent sticking.

Storage

Store the finished mochi in an airtight container at room temperature for up to one day to maintain softness. For longer storage, refrigerate but be aware the mochi may harden slightly; bring to room temperature before serving. Mochi is best enjoyed fresh for the softest texture.

How to Serve

Four round, soft balls covered in white powdered flour rest loosely on a used, metal baking tray with brown and dark marks. The balls have a smooth, slightly wrinkled texture, and the flour is scattered around them unevenly on the tray. The tray sits on a white marbled surface, adding a clean contrast to the rustic look of the baking sheet. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen peaches for this recipe?

While fresh peaches are ideal for texture and flavor, you can use frozen peaches if fresh aren’t available. Thaw and pat them dry before using, but note they may be softer and release more juice.

Do I need to use a microwave to cook the mochi dough?

The microwave method is quick and convenient, but you can also steam the mochi dough on the stove. Just combine ingredients and steam in a heatproof bowl for about 15 minutes, stirring halfway through until sticky and cooked.