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
Scale
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
