Description
These delicate Peach Mochi offer a delightful combination of textures and flavors. A soft, chewy glutinous rice flour wrapper encases a juicy, sweet slice of fresh peach. Lightly dusted with cornstarch, they present a subtle sweetness and a refreshing fruit core, perfect as a light dessert or treat. The mochi dough is prepared to achieve its characteristic tender and pliable consistency.
Ingredients
Scale
- 1 cup glutinous rice flour (mochiko)
- 1/4 cup granulated sugar
- 1 cup water
- 1/4 cup cornstarch, for dusting
- 2 medium ripe peaches, peeled and cut into 8–12 wedges each
Instructions
- In a microwave-safe bowl, whisk together the glutinous rice flour and granulated sugar until well combined. Gradually add the water, whisking until the mixture is smooth and lump-free.
- Cover the bowl loosely with plastic wrap, leaving a small vent. Microwave on high for 1 minute. Remove and stir the mixture with a wet spatula.
- Cover again and microwave for another 1 to 1.5 minutes, or until the dough becomes translucent and sticky. The exact time may vary depending on your microwave.
- Carefully transfer the hot mochi dough onto a surface generously dusted with cornstarch. Allow it to cool slightly until it is warm enough to handle.
- Dust your hands with cornstarch to prevent sticking. Gently knead the mochi dough a few times to ensure it's smooth.
- Divide the dough into 8-12 equal pieces, depending on the size of your peach wedges.
- Take one piece of mochi dough and flatten it into a disc using your cornstarch-dusted hands. Place a peach wedge in the center of the disc.
- Carefully bring the edges of the mochi dough up and around the peach, pinching them together at the top to seal the filling completely. Shape into a smooth ball.
- Place the finished mochi seam-side down on a plate or in a paper cupcake liner. Repeat with the remaining dough and peach wedges.
- Chill the peach mochi in the refrigerator for at least 30 minutes before serving for best texture and flavor.
Notes
Ensure your peaches are ripe but firm enough to handle without bruising.
Dust your work surface and hands generously with cornstarch to prevent the sticky mochi dough from adhering.
For an even smoother mochi, you can steam the dough instead of microwaving it.
Mochi is best enjoyed fresh on the day it is made.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
Nutrition
- Calories: 120 kcal
- Fat: 0g
- Carbohydrates: 28g
- Protein: 1g