Ripe peaches wrapped in soft and chewy mochi. This peach mochi is simple, delicious, and the perfect summer dessert.
Hi! This is Andrea from Cooking with a Wallflower and this month I’m back on Ask Anna to share this Peach Mochi with you.
It’s been a little rough the last few weeks. My husband and I have been taking turns being sick, and the recovery period has not been fun. We missed days of work, but it meant that I had time to create new summer recipes for you.
Lately, I’ve been obsessed with mochi. They’re easy to make. They have a softness to them but also a chewy texture. Sometimes they’re flavored, like with matcha or chocolate or strawberry. And sometimes they’re filled with a paste like black sesame or red bean. You can fill them with ice cream, which you can find almost anywhere these days. Or wrap mochi in fresh fruit.
Mochi filled with fresh fruits can come in strawberry and mango. Those are the most popular. But since it’s summer, I thought I’d use a ripe peach. You can keep the skin on if you like, but for this recipe, I took the skin of a yellow peach off.
To make this peach mochi, cut opposite sides of the peach so that they’re whole pieces. Set aside for now.
Toast a small amount of glutinous rice flour in the oven or toaster oven for about 5 minutes. Set aside for now.
In a medium, microwave-safe bowl, whisk together glutinous rice flour and sugar. Then add water and then mix until everything is combined.
Cover the bowl with plastic wrap or a microwave safe plate. Microwave the mixture for 1 minute, stir with a wet spatula, and repeat two more times. The mixture will turn a little translucent as it cooks. Set aside to allow it to cool.
Dust the work surface with toasted glutinous rice flour. Transfer cooled mochi to work surface and dust the top of mochi with more toasted glutinous rice flour.
Divide the mochi into four equal portions.
Use a rolling pin to roll out the mochi until thin. If the mochi sticks to the rolling pin, dust more with the toasted glutinous rice flour.
Place a piece of the peach in the middle of the rolled out mochi and wrap the mochi around the peach. Use your fingers to pinch the edges of the mochi together to seal the peach inside.
Serve the peach mochi the same day for best taste.
Enjoy!
- ½ cup glutinous rice flour, for toasting/dusting
- 2 large ripe peaches, cut
- ⅔ cups glutinous rice flour
- 2 tablespoons granulated sugar
- ⅔ cups water
- To make this peach mochi, cut opposite sides of the peach so that they’re whole pieces. Set aside for now.
- Toast a small amount of glutinous rice flour in the oven or toaster oven for about 5 minutes. Set aside for now.
- In a medium, microwave-safe bowl, whisk together glutinous rice flour and sugar. Then add water and then mix until everything is combined.
- Cover the bowl with plastic wrap or a microwave safe plate. Microwave the mixture for 1 minute, stir with a wet spatula, and repeat two more times. The mixture will turn a little translucent as it cooks. Set aside to allow it to cool.
- Dust the work surface with toasted glutinous rice flour. Transfer cooled mochi to work surface and dust the top of mochi with more toasted glutinous rice flour.
- Divide the mochi into four equal portions.
- Use a rolling pin to roll out the mochi until thin. If the mochi sticks to the rolling pin, dust more with the toasted glutinous rice flour.
- Place a piece of the peach in the middle of the rolled out mochi and wrap the mochi around the peach. Use your fingers to pinch the edges of the mochi together to seal the peach inside.
- Serve the peach mochi the same day for best taste.
Andrea
Here are more delicious summer recipes!
