Whole Peach Mochi Recipe (Soft & Chewy) Recipe
This Whole Peach Mochi recipe combines the juicy sweetness of fresh peaches with the soft, chewy texture of traditional mochi dough made from mochiko (sweet rice flour). These delightful treats are dusted with starch to prevent sticking and chilled to firm up, making for a refreshing and satisfying dessert that’s perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 mochi pieces 1x
- Category: Dessert
- Method: Steaming and stove-top cooking
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
Whole Peach Mochi Ingredients
- 3–4 ripe peaches (medium-sized, peeled and pitted)
- 1 cup mochiko (sweet rice flour)
- ½ cup sugar (adjust to taste)
- 1 cup water
- Cornstarch or potato starch (for dusting)
- A pinch of salt
- Optional: 1 tablespoon honey or maple syrup (for extra sweetness)
Instructions
- Prepare the Peaches: Peel the peaches carefully and remove the pits. Slice each peach into halves or quarters depending on the desired size for wrapping inside the mochi dough.
- Make the Mochi Dough: In a medium saucepan, combine mochiko, sugar, and a pinch of salt. Gradually whisk in the water to form a smooth, lump-free mixture. Place the saucepan over medium heat and stir constantly for 10-15 minutes until the mixture becomes thick, translucent, and stretchy.
- Shape the Mochi: Lightly dust a clean surface with cornstarch or potato starch to prevent sticking. Remove the mochi dough from heat and allow it to cool until safe to handle. Divide the dough into 8 equal portions. Flatten each portion into a round disc, place a peach piece in the center, and gently wrap the dough around to seal completely.
- Dust the Mochi: After wrapping each peach, dust the mochi generously with cornstarch or potato starch to keep them from sticking to each other during storage.
- Chill and Serve: Place the whole peach mochi in the refrigerator for at least 30 minutes to firm up. Serve chilled for a sweet, chewy, and refreshing dessert experience.
Notes
- Use mochiko (sweet rice flour) rather than regular rice flour for the authentic chewy texture.
- Adjust sugar amount according to the sweetness of your peaches and personal preference.
- Cornstarch or potato starch is essential for handling mochi dough without sticking.
- Ensure the peaches are ripe but firm enough to hold shape inside the mochi.
- Applying a light dusting of starch after wrapping prevents mochi pieces from sticking together.
- Chilling enhances the texture and makes mochi easier to handle and eat.
- Optionally add honey or maple syrup to the dough for a natural sweetener variation.
Nutrition
- Serving Size: 1 mochi piece (approximately 80g)
- Calories: 120 kcal
- Sugar: 12 g
- Sodium: 5 mg
- Fat: 0.2 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.2 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: whole peach mochi, soft mochi, chewy mochi, Japanese dessert, peach dessert, mochi recipe, sweet rice flour dessert
