Mochi, a delightful staple in Asian cuisine, has garnered global admiration for its chewy texture and surprising versatility. This sticky rice cake harmonizes with a wide array of flavors, offering endless creative possibilities.
Among these, the Whole Peach Mochi Recipe stands out as a refreshing twist, enhancing the traditional mochi with the sweet, succulent flavor of fresh peaches. Imagine biting into a soft, pillowy mochi, only to be greeted by the burst of ripe, juicy peach—it’s a treat that promises to delight all senses.
In this article, I’ll guide you through crafting this simple yet exquisite dessert, perfect for summertime indulgence.
Ingredients and Quantities
Peach Jam Ingredients
- 2 Whole peaches, peeled and cut into 1cm cubes
- The peeled peach skins
- 50g Granulated sugar (¼ cup)
- 1 tbsp Water
Mochi Ingredients
- 200g Glutinous rice flour (1 ½ cup)
- 65g Granulated sugar (⅓ cup)
- 40g Corn starch (⅓ cup)
- 360ml Whole milk (1 ½ cup)
- One small drop of pink food coloring
- 1 ½ tbsp Vegetable oil
Whipped Cream Ingredients
- 350g Thickened cream (1 ½ cup)
- 40g Granulated sugar (3 tbsp)
Preparing the Peach Jam
There’s something captivating about turning fresh peaches into a luscious jam—it reminds me of my grandmother’s kitchen, filled with the sweet aroma of simmering fruit. This homemade peach jam is the heart of our mochi, adding a rich fruitiness that complements its chewy exterior.
Step-by-Step Instructions for Making Peach Jam
- Combine Peaches, Peach Skins, Sugar, and Water: In a saucepan, mix the diced peaches, peach skins, sugar, and water. The peach skins enrich the jam with a vibrant color and aromatic flavor.
- Cook Until Soft: Simmer the mixture over medium heat, stirring occasionally, until the peaches are soft and the mixture takes on a thick, syrupy consistency—this should take about 15 minutes.
- Strain to Remove Skins: Pass the jam through a fine-mesh strainer to remove the peach skins, leaving behind a smooth, silky jam that’s ready for our mochi filling.
Preparing the Mochi Dough
Mochi-making brings a therapeutic cheer, reminiscent of pottery or baking bread. It’s all about feeling the dough, coaxing it to a perfect consistency—soft yet moldable, with a comforting warmth that spreads through your hands.
Combining Dry Ingredients
- Whisk Together Ingredients: In a microwave-safe bowl, combine the glutinous rice flour, granulated sugar, and cornstarch. This mix forms the base of our dough, promising the chewy texture mochi is known for.
Adding Wet Ingredients
- Whisk with Milk and Food Coloring: Gradually whisk in the whole milk and a drop of pink food coloring until the mixture is smooth and free of lumps. The gentle pink hue hints at the peachy goodness encased within.
Microwaving the Mixture
- Microwave in Stages: Microwave the mixture for 2 minutes on high. Stir well, and microwave for another 2 minutes or until the dough achieves a semi-translucent quality—it’s important it does not overcook.
Kneading and Shaping the Mochi
Working with fresh mochi dough is akin to handling warm clay—smooth, pliable, and slightly sticky. It’s essential to cool and knead with patience, allowing the dough to reveal its supple nature before shaping.
Cooling and Kneading the Dough
- Cool Moderately: Allow the hot dough to cool slightly until it’s comfortable to touch. Then, knead in the vegetable oil until the dough becomes smooth and elastic.
Dividing and Rolling Out the Mochi
- Portion and Shape: Divide the dough into 6 equal sections, rolling each into a flat circle about 4 inches wide. Make sure to dust your hands and surfaces with cornstarch frequently to prevent sticking.
Assembling the Peach Mochi
Assembling mochi might challenge your dexterity, reminding you of folding delicate pastries or crafting dumplings. The secret is in the gentle touch—wrapping the dough around its precious cargo without tearing.
Filling the Mochi
- Fill with Cream and Jam: Pipe a small swirl of whipped cream onto the center of each mochi circle and add a dollop of peach jam.
- Enclose the Filling: Bring the edges together to seal the filling inside. Snip any excess dough with scissors and dust lightly with cornstarch to ease handling.
Tips and Variations
For an aesthetically pleasing twist, consider shaping the mochi into peach forms. After sealing, use the back of a knife to create an indent at the top to mimic a peach’s natural crease, topping with a fresh leaf for a charming presentation perfect for special occasions.
Final Thoughts
This Whole Peach Mochi Recipe is a testament to the playful and inventive spirit of modern cooking, blending traditional techniques with new flavor experiences.
I encourage you to don your apron and embark on this culinary adventure. Experiment with the recipe, tweaking the peach jam’s sweetness or the cream’s richness to suit your palate. Share your creations with family and friends, reveling in the joy that only homemade treats can bring.
