If you’ve ever wanted to greet summer with a sweet, pillowy treat that bursts with juicy fruit, this Whole Peach Mochi Recipe (Soft & Chewy) might become your new obsession! Each plump mochi wraps around a whole ripe peach, creating a playful combination of delicate rice cake and naturally sweet fruit. It’s a stunning dessert that looks impressive yet uses simple staple ingredients, and the results are irresistibly tender, lightly sweet, and radiantly fresh—a showstopper for any occasion.
Ingredients You’ll Need
The magic of this recipe is how a handful of basics come together to create something unforgettable. Every ingredient has a role in delivering that signature chewy bite, gentle sweetness, and glowing color that defines the Whole Peach Mochi Recipe (Soft & Chewy).
- Peaches: Select 4 small, ripe peaches—peeled and pitted—to give each mochi its recognizable fruity core; smaller peaches are easier to wrap and provide the perfect bite.
- Glutinous rice flour (mochiko): One cup is the star component for that stretchy, chewy mochi texture—don’t substitute regular rice flour!
- Sugar: Just 1/4 cup adds a touch of sweetness that balances the peaches and makes the dough subtly fragrant.
- Water: 2/3 cup is all you need to create a soft, workable dough and dissolve the sugar and salt.
- Salt: A mere 1/4 teaspoon sharpens all the flavors, so don’t skip it!
- Cornstarch or potato starch (for dusting): A generous dusting keeps everything from sticking to your hands and workspace, making the wrapping step a breeze.
- Optional sweetened red bean paste or whipped cream (for filling): Add a surprise element inside each peach—totally optional, but so delightful!
How to Make Whole Peach Mochi Recipe (Soft & Chewy)
Step 1: Prep the Peaches and (Optional) Fillings
Start by peeling and pitting your small ripe peaches. If you’d like an extra bite of sweetness, stuff each peach with a spoonful of red bean paste or a dollop of whipped cream. Once filled, freeze them for 30 to 60 minutes—this helps the fruit hold its shape and makes wrapping so much easier.
Step 2: Mix the Mochi Dough
In a large microwave-safe bowl, whisk the glutinous rice flour, sugar, salt, and water together. Stir until perfectly smooth, with no lumps left—this sets you up for that iconic soft, chewy mochi texture later on.
Step 3: Microwave the Mochi
Cover the bowl loosely and microwave the mixture on high for 2 minutes. Give it a good stir (it will start to thicken), then microwave for another 1 to 2 minutes. You’ll know it’s done when the dough becomes stiff, sticky, and turns a bit glossy and translucent.
Step 4: Dust, Cool, and Divide the Dough
Generously dust a clean surface with starch. Use a spatula to transfer the hot mochi dough directly onto the dusted area—be careful, it’s sticky and hot! Let it cool until you can safely touch it, then divide into 4 equal pieces using a knife or bench scraper.
Step 5: Wrap the Peaches
Pat and flatten each piece of mochi into a wide circle with well-starched hands. Place a chilled peach in the center, and stretch the dough up and around the fruit, pinching to seal completely. Don’t worry if it looks rustic—the magic is in the taste!
Step 6: Dust and Chill
Give each finished mochi ball an extra dusting of starch to stop any sticking. Then, chill the wrapped mochi for 15 minutes before serving. This step lets the mochi firm up, making each bite even more satisfyingly chewy.
How to Serve Whole Peach Mochi Recipe (Soft & Chewy)
Garnishes
For a beautiful finishing touch, roll the mochi gently in extra starch, kinako (roasted soybean flour), or even coconut flakes. A single mint leaf on top adds color and a hint of freshness that pairs perfectly with peaches.
Side Dishes
The subtle flavors in Whole Peach Mochi Recipe (Soft & Chewy) pair wonderfully with a cup of hot matcha, jasmine tea, or iced oolong. Serve alongside fresh berries or a scoop of creamy vanilla ice cream for a bold, summery dessert platter.
Creative Ways to Present
Arrange the mochi on decorative plates or in cupcake liners for an elegant afternoon tea. For parties, slice each mochi in half to reveal the gem-like peach inside—everyone will swoon over the beautiful cross-section!
Make Ahead and Storage
Storing Leftovers
Store any extra Whole Peach Mochi Recipe (Soft & Chewy) in an airtight container in the refrigerator. Mochi is always best on the day it’s made, but it will stay soft for up to 2 days—just keep in mind that the outer layer may firm up slightly with time.
Freezing
You can freeze the assembled mochi for up to one month, either individually wrapped in plastic or layered with parchment to prevent sticking. Thaw in the refrigerator for several hours before serving for the best taste and texture.
Reheating
Mochi is meant to be enjoyed cool, but if it becomes too firm after refrigeration, let it rest at room temperature for 15 to 20 minutes. Avoid microwaving, as this can make the rice wrapper too sticky or dense.
FAQs
Can I use canned peaches instead of fresh?
Fresh peaches are highly recommended for this recipe, as they provide the right firmness and juiciness. If using canned peaches, drain very well and pat them dry—the texture will be softer, so wrap gently to avoid tearing the mochi.
What if my peaches are too large?
If your peaches are bigger than a golf ball, simply cut them in half and remove the pit. Wrap each half individually with mochi dough for adorable, half-moon treats!
Is glutinous rice flour the same as regular rice flour?
No, glutinous rice flour (mochiko) is absolutely essential in the Whole Peach Mochi Recipe (Soft & Chewy)! Regular rice flour will not yield the stretchy, tender dough that defines mochi.
Can I make this without a microwave?
Yes, you can steam the mochi mixture over medium-high heat for about 20 minutes, stirring once or twice, until thick and glossy—it takes more time but delivers the same delicious result.
How do I prevent the mochi from sticking to everything?
Plenty of starch is your friend! Dust both your hands and work surface well, and don’t be shy about using extra if needed. Once wrapped and dusted, the finished mochi is much less sticky.
Final Thoughts
I hope you feel inspired—and maybe a little giddy—to try this Whole Peach Mochi Recipe (Soft & Chewy) in your own kitchen. Watching loved ones marvel at that first fruity, chewy bite is pure summer joy, and the process is just as much fun as the delicious results. Happy making and even happier tasting!
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Whole Peach Mochi Recipe (Soft & Chewy) Recipe
- Total Time: 24 minutes plus optional freezing
- Yield: 4 mochi 1x
- Diet: Gluten-Free, Vegan
Description
Enjoy the delightful combination of juicy peaches and soft, chewy mochi with this easy Whole Peach Mochi Recipe. Perfect for a sweet treat or dessert!
Ingredients
Mochi Dough:
- 1 cup glutinous rice flour (mochiko)
- 1/4 cup sugar
- 2/3 cup water
- 1/4 teaspoon salt
Additional:
- 4 small ripe peaches (peeled and pitted)
- Cornstarch or potato starch (for dusting)
- Optional: sweetened red bean paste or whipped cream (for filling)
Instructions
- Prepare Peaches: If desired, stuff each peach with red bean paste or whipped cream and freeze for 30–60 minutes.
- Make Mochi Dough: Whisk together glutinous rice flour, sugar, salt, and water in a microwave-safe bowl. Microwave until thick and translucent.
- Shape Mochi: Transfer hot mochi dough to a starch-dusted surface. Divide into 4 pieces, flatten each into a circle, and wrap around a peach.
- Chill and Serve: Dust with starch, chill for 15 minutes, and enjoy!
Notes
- Use small peaches or slice larger ones in halves for best results.
- Coat finished mochi with kinako or coconut flakes for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 4 minutes
- Category: Dessert
- Method: Microwave
- Cuisine: Japanese
Nutrition
- Serving Size: 1 mochi
- Calories: 160
- Sugar: 12 g
- Sodium: 30 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
