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Soft and chewy mochi wrapped around a whole peach half, bursting with juicy ripe peach flavor. Made with glutinous rice flour, sugar, and water, and cooked quickly in the microwave or on the stove.

Ingredients

Scale
  • 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

  1. If using canned peaches, drain and pat dry the peach halves and skip the blanching/peeling steps.
  2. Bring a medium pot of water to a rolling boil.
  3. Score a small cross at the bottom of each fresh peach with a knife.
  4. Carefully drop the peaches into the boiling water and cook for 1 minute.
  5. Immediately transfer the peaches to a large bowl of cold water to stop cooking.
  6. Gently peel off the skins and cut each peach in half.
  7. In a medium microwave-safe bowl, whisk together the glutinous rice flour and sugar, then slowly whisk in the water until smooth.
  8. Alternatively, cook the batter over medium heat, stirring constantly, until thick and sticky, about 5–7 minutes.
  9. Cover the bowl with a damp paper towel and microwave for 1 minute, stir vigorously, then repeat heating and stirring two more times until the mixture is thick, sticky, and slightly translucent.
  10. Let the mochi dough cool for 5–10 minutes before handling.
  11. Generously dust a clean work surface with cornstarch, dust the top of the mochi dough, and transfer the dough onto the surface.
  12. Roll the dough into a circle about 1/6-inch thick, brush away excess powder with a pastry brush, and cut the dough into four equal pieces.
  13. Dust your hands with cornstarch and place one peach half in the center of each mochi piece.
  14. Gently pull the mochi edges up and around the peach, pressing to seal and dusting away excess cornstarch as needed.
  15. Place each mochi seam-side down on a tray and repeat with the remaining peach halves.

Notes

If you’re using canned peaches, you can skip the blanching and peeling steps for fresh peaches., Pick ripe peaches that give slightly when pressed and smell sweet for the best juiciness., Blanch fresh peaches for easier peeling by scoring a cross and boiling for 1 minute then plunging into cold water., Coat work surfaces and dough with cornstarch to prevent sticking and keep mochi skin soft., Microwave the mochi dough in 1-minute intervals with stirring in between to avoid overcooking and toughness., Shape mochi while warm and pliable for best results; dust hands with cornstarch to manage stickiness., Seal seams firmly and place mochi seam-side down to hold shape., Chill finished mochi briefly if peaches are very juicy to reduce drips., Reheat leftover mochi by steaming gently or microwaving covered with a damp towel in short bursts to keep texture., Mochi dough can be cooked on stove instead of microwave by stirring over medium heat for about 5-7 minutes until thick and sticky., Use cornstarch generously for dusting and clean excess powder with a pastry brush to keep texture smooth., Store peach mochi in an airtight container lined with paper towels in refrigerator up to 24 hours but best eaten fresh., Unfilled cooked mochi dough can be refrigerated wrapped up to 1 day and reheated before shaping., Freeze assembled mochi on tray until firm then transfer to airtight container for up to 1 month; thaw overnight in fridge., Nectarines, mango halves, or strawberries may be swapped for peaches.

Nutrition

Find it online: https://gingerbaking.com/whole-peach-mochi-recipe-soft-chewy/