Get ready to fall in love with this delightfully unique and irresistibly chewy treat: the Whole Peach Mochi Recipe (Soft & Chewy) Recipe is a little bite of heaven that perfectly blends juicy, fresh peaches with the quintessentially tender and stretchy mochi dough. This recipe transforms simple ingredients into a luscious Japanese dessert that’s both refreshing and satisfyingly soft. Whether you’re a mochi fan or new to this sweet world, these peach-filled mochi are an absolute game-changer that you will want to make again and again.
Ingredients You’ll Need
This Whole Peach Mochi Recipe (Soft & Chewy) Recipe relies on a handful of basic yet essential ingredients that come together to create the perfect balance of flavor and texture. Each item plays a special role, from the vibrant, juicy peaches to the glutinous rice flour that lends the traditional chewiness mochi is famous for.
- 2 medium ripe peaches: Peeled, pitted, and halved peaches provide juicy freshness and a natural sweetness that shines inside the mochi.
- 1 cup glutinous rice flour (mochiko): The key to creating that heavenly soft and chewy texture characteristic of mochi dough.
- 3/4 cup water: Hydrates the mochiko to make a smooth and pliable dough.
- 1/4 cup granulated sugar: Adds just the right amount of sweetness to complement the peaches without overpowering them.
- 1/4 cup cornstarch (for dusting): Keeps everything from sticking so you can easily handle and shape the mochi.
- Optional 1/4 teaspoon almond extract: Enhances the flavor with a subtle, nutty note that pairs beautifully with peach.
- 1/2 cup sweetened white bean paste (shiro-an) or sweetened red bean paste (anko): The traditional filling that adds creamy sweetness and depth inside each peach half.
How to Make Whole Peach Mochi Recipe (Soft & Chewy) Recipe
Step 1: Prepare the Peaches
Start by carefully peeling and pitting your peaches. Halve each peach, and if any are on the large side, trim them slightly so that they will fit nicely into the mochi dough later on. Pat the peach halves dry with a paper towel; removing excess moisture is crucial to avoid sogginess in the mochi.
Step 2: Add the Bean Paste Filling
Scoop about one tablespoon of your chosen sweetened bean paste onto the flat side of each peach half. Press it gently so that the paste adheres well but doesn’t overpower the juicy peach flesh. This contrast between the sweet filling and fresh fruit is what makes this Whole Peach Mochi Recipe (Soft & Chewy) Recipe so irresistible.
Step 3: Make the Mochi Dough
In a microwave-safe bowl, whisk together the mochiko, sugar, water, and almond extract if you’re using it, until the mixture is perfectly smooth. Cover it loosely with plastic wrap and microwave on high for one minute. After that, stir the mixture and continue microwaving in 30-second bursts, stirring in between, until the dough thickens and becomes slightly translucent. This process usually takes 2 to 3 intervals depending on your microwave.
Step 4: Shape the Mochi
Dust your clean work surface generously with cornstarch to prevent sticking. Transfer the hot mochi dough onto this surface and allow it to cool just enough to be handled without burning your fingers. Divide the dough into four equal portions. Flatten one piece into a round disk just big enough to wrap around a peach half filled with bean paste. Carefully enclose the peach and pinch the edges together at the bottom to seal. Repeat for the rest.
Step 5: Final Touch and Chill
Gently roll each mochi in cornstarch to keep them from sticking together. For the best texture, pop them in the fridge for at least 30 minutes before serving. This chilling phase helps them firm up slightly but keeps that luscious softness we all love.
How to Serve Whole Peach Mochi Recipe (Soft & Chewy) Recipe
Garnishes
To brighten up your presentation, add a sprinkle of toasted sesame seeds or a dusting of matcha powder over the mochi. A light drizzle of honey or a few edible flowers make this classic Japanese dessert even more stunning and inviting.
Side Dishes
This Whole Peach Mochi Recipe (Soft & Chewy) Recipe pairs wonderfully with a cup of green tea or a light jasmine tea, which complements the delicate sweetness without competing for attention. Fresh fruit salad or a small bowl of chilled azuki bean soup also make fantastic companions.
Creative Ways to Present
Try serving the mochi on a bamboo leaf for authentic flair or place each mochi in a small paper cup to create an elegant and mess-free dessert offering. For parties, display them on a tiered dessert stand for an eye-catching centerpiece centerpiece that invites guests to dig in.
Make Ahead and Storage
Storing Leftovers
If you have any mochi left (which is rare!), store them in an airtight container in the refrigerator for up to two days. Be aware that mochi is best enjoyed fresh as it may lose some of its delicate chewiness after a day or two.
Freezing
You can freeze the mochi by wrapping each piece individually in plastic wrap and placing them in a freezer-safe bag. Mochi freezes well for up to one month. Thaw them in the refrigerator overnight before serving.
Reheating
To bring back the soft and chewy texture after chilling or freezing, steam the mochi lightly for a few minutes or microwave for 15 to 20 seconds. Avoid overheating as the dough can become tough.
FAQs
Can I use other fruits instead of peaches?
Absolutely! While peaches are the star of this recipe, firm fruits like plums or apricots can work similarly well. Just make sure they aren’t too juicy to avoid soggy mochi.
Is this recipe gluten-free?
Yes! The use of glutinous rice flour (mochiko) does not contain gluten, so this Whole Peach Mochi Recipe (Soft & Chewy) Recipe is safe for those avoiding gluten.
What can I substitute for bean paste filling?
If you want to explore, sweetened cream cheese or chocolate ganache can be fun alternatives, adding a different but delicious twist to the mochi.
How ripe should the peaches be for this recipe?
Choose peaches that are ripe but still firm to the touch—overly soft peaches will release too much juice, making the mochi dough soggy and tricky to handle.
Can I make this recipe without a microwave?
Yes, you can steam the mochi dough in a double boiler or on the stovetop until it thickens, stirring constantly to achieve the same chewy consistency.
Final Thoughts
If you’ve been looking for a dessert that combines fresh fruit with traditional Japanese mochi, this Whole Peach Mochi Recipe (Soft & Chewy) Recipe is your new go-to. It’s fun to make, delightful to share, and simply delicious—perfect for any occasion that calls for a sweet, chewy, and fruity treat. Trust me, once you try this recipe, your dessert game will never be the same!
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Whole Peach Mochi Recipe (Soft & Chewy) Recipe
- Total Time: 24 minutes
- Yield: 4 mochi 1x
- Diet: Gluten Free, Vegetarian
Description
This Whole Peach Mochi recipe features soft and chewy mochi dough wrapped around sweetened peach halves filled with white or red bean paste, creating a delightful Japanese dessert that combines juicy fruit and tender, glutinous rice flour dough. Perfect for summer, these mochi are mildly sweet, light, and refreshing with a delicate balance of textures.
Ingredients
Mochi Dough:
- 1 cup glutinous rice flour (mochiko)
- 3/4 cup water
- 1/4 cup granulated sugar
- 1/4 teaspoon almond extract (optional)
- 1/4 cup cornstarch (for dusting)
Filling and Fruit:
- 2 medium ripe peaches (peeled, pitted, and halved)
- 1/2 cup sweetened white bean paste (shiro-an) or sweetened red bean paste (anko)
Instructions
- Prepare the Peaches: Cut each peach in half and remove the pit. If the peaches are large, trim them slightly so they fit easily inside the mochi dough. Pat the peach halves dry thoroughly with a paper towel to reduce moisture and prevent sogginess.
- Fill the Peaches: Scoop about 1 tablespoon of sweetened white or red bean paste onto the flat side of each peach half. Press gently to adhere the filling evenly and securely onto the fruit.
- Make Mochi Dough: In a microwave-safe bowl, whisk together the mochiko, granulated sugar, water, and almond extract (if using) until the mixture is smooth and lump-free. Cover the bowl loosely with plastic wrap to prevent drying.
- Cook the Mochi: Microwave the mixture on high for 1 minute. Stir thoroughly to ensure even cooking. Then continue microwaving in 30-second intervals, stirring well between each, for 2 to 3 additional cycles, or until the mochi dough thickens and becomes slightly translucent.
- Shape the Mochi: Generously dust a clean surface with cornstarch. Transfer the hot mochi dough onto the surface and allow it to cool just enough so it can be handled safely. Divide the dough into four equal portions. Flatten one piece into a round disk and gently wrap it around a filled peach half, pinching the edges at the bottom to seal completely. Repeat with the remaining dough pieces and peach halves.
- Final Touches: Lightly roll each assembled mochi in cornstarch to prevent sticking. Arrange them on a plate or tray and refrigerate for at least 30 minutes before serving for optimal texture and flavor.
Notes
- Use peaches that are ripe but not overly juicy to avoid soggy mochi.
- White peaches offer a softer, subtler flavor, while yellow peaches provide a brighter, tangier taste.
- Chilling the peaches beforehand can make handling and wrapping easier.
- Precisely dusting with cornstarch is essential to prevent sticking without making the mochi too dry.
- Prep Time: 20 minutes
- Cook Time: 4 minutes
- Category: Dessert
- Method: Microwave
- Cuisine: Japanese
