Peach Mochi

Soft and chewy mochi skin filled with sweet whipped cream and peach jam, a perfectly refreshing sweet treat!

What is mochi?

Mochi is a Japanese rice cake made from glutinous rice, aka sticky rice or glutinous rice. Traditionally the rice is pounded into a paste with a wooden mallet until it reaches a soft and elastic consistency. This is then filled and rolled in various ingredients ranging from red bean filling to a soy bean powder coating. It can be savoury or sweet depending on what it is paired with.

These days mochi is made with machinery or even in your own home with glutinous rice flour!

While mochi is enjoyed all year round, it is particularly associated with holidays and festivals. During the lunar new year, it symbolizes prosperity, happiness, and good fortune for the coming year.

The elastic texture of mochi also symbolizes resilience and longevity and is often eaten at celebrations to wish others a long life.

Why make this peach mochi?

This peach mochi is slightly different to the traditional kind of mochi. Instead of the traditional sweet bean pastes this is filled with a cold whipped cream filling and a delicious homemade peach jam.

Designed to be served chilled, these are inbetweeen a mochi ice cream and a regular mochi. If you're looking for a sweet and refreshing mochi this is definitely the one!

Ingredients

Peach Jam

• White peaches: Make sure you use the white variety for the right color! They should be just ripe, if they are too soft the jam will become mush
• Peeled peach skins: The skins of the peach help to give the jam that light pink color. Once you've cooked the color out remove them from the pan.
• Granulated sugar: Sugar adds sweetness to the jam and helps it thicken
• Water: Water helps to loosen up the sugar with the peach skins, allowing more of the pigment to be extracted from the peach

Mochi

• Glutinous rice flour: This is the key ingredient for making mochi, giving it that characteristic chewy texture
• Granulated sugar: Sugar gives the mochi skin sweetness while giving the skin a softer texture
• Cornstarch: Cornstarch gives the mochi skin a softer texture than a skin made from 100% glutinous rice flour
• Whole milk: MIlk gives the mochi moisture. The fat content in the milk keeps the mochi tender and bouncy.
• Pink food coloring: To achieve that peachy color a tiny drop of pink food coloring is needed
• Vegetable oil: Vegetable oil increases the elasticity of the mochi for a better mouthfeel

Whipped Cream

• Thickened or heavy cream: Make sure you use thickened or heavy cream as these have a higher fat percentage and whip up to a thicker cream. This will provide more structure in the mochi once assembled
• Sugar: Sugar adds sweetness to the cream! You can add more or less according to your taste preference

Assembly

• Cornstarch: This is essential to prevent your mochi from sticking absolutely everywhere!

Frequently Asked Questions

How long does this last?

Mochi is best the day they are made as the dough is the freshest. Fresh mochi dough is always softer and chewier. Store any leftovers in an airtight container and it'll last up to 2 days in the fridge.

I wouldn't recommend storing these in the freezer for a long period of time as the skin will get harder over time. If you do store them in the freezer they will last up to a week.

When you are ready to eat them take it out of the freezer and let it sit at room temperature until the skin has softened.

Can I make these in advance?

If you want to make these in advance I'd recommend making the peach jam the day before. Then on the day of serving make the mochi skin and whipped cream. This ensures that the skin is at the best texture.

Why is my mochi hard?

There are a couple of reasons why your mochi might be hard:

• Not enough liquid was used (i.e. milk)
• The mochi was overcooked
• The mochi has been left out for too long

Why isn't my mochi sealing?

There are a couple of reasons why your mochi is sealing properly. Here are a couple of tips that may help:

• Make sure you don't get any of the filling on the area of the mochi where you are sealing. The filling will cause the mochi skin to lose its tackiness and cause it to fall apart
• Don't get any cornstarch on the area where you are sealing. This follows the same concept as above, cornstarch will cause the mochi to lose its stickiness and make it harder to seal.

Let's Get Cooking

If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went. Also don't forget to tag me on Instagram @catherine.desserts so I can see and share your desserts.

Follow me on facebook, pinterest, youtube and tiktok for more of my baking creations and updates! Until next time... happy caking!

📖 Recipe

Peach Mochi

Print Recipe

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5 from 2 reviews

Soft and chewy mochi skin filled with sweet whipped cream and peach jam

• Author: Catherine Zhang
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 6 Mochi 1x
• Category: Mochi
• Method: Easy
• Cuisine: Asian

Ingredients

Units MUS Scale 1x2x3x

Peach Jam

• 2 Whole peaches, peeled and cut into 1cm cubes
• The peeled peach skins
• 50g Granulated sugar (¼ cup)
• 1 tbsp Water

Mochi

• 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

• 350g Thickened cream (1 ½ cup)
• 40g Granulated sugar (3 tbsp)

Assembly

• Cornstarch, for dusting

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Instructions

Peach Jam

1. Combine the sugar, peach skins and water in a small saucepan
2. Heat over medium heat until the sugar is a tinge of pink
3. Remove the skins and add the peaches
4. Cover and cook on medium heat for 5 minutes, or until the peaches have softened and the mixture is thick and jam-like
5. If it's too runny take the lid off and allow the excess moisture to evaporate
6. Remove from the heat and cool in the fridge until chilled

See Also This Recipe:  Peach Mango Pie

Mochi

1. Combine the glutinous rice flour, sugar, and cornstarch in a medium-sized microwave-safe bowl, and whisk to combine
2. Add the milk and food coloring, and whisk until smooth
3. Cover the mochi mixture with cling wrap and microwave for 2 minutes on high
4. Uncover and stir
5. Then re-cover and microwave for another 2 minutes, the mochi dough should be semi-translucent
6. If the mochi is still slightly liquidy/milky re-cover it and microwave at 1-minute intervals until cooked through
7. Allow the mochi to cool enough to handle
8. Add the vegetable oil and using gloved or oiled hands knead until smooth
9. Prepare a baking tray lined with baking paper
10. Divide the mochi into 6 equal portions and place on the baking sheet

Whipped Cream

1. Combine the cream and sugar in a bowl and whisk until stiff peaks
2. Transfer to a piping bag fitted with a medium-sized round tip and place it in the fridge to chill before use

Assembly

1. Dust your work surface with cornstarch
2. Roll one portion of mochi into a ball and place it on your work surface
3. Dust it with more cornstarch and roll it out into a circle
4. Get a small bowl or sauce dish and place the skin in the bowl
5. Pipe a swirl of whipped cream on the mochi skin in the bottom of the bowl
6. Top with a small scoop of peach jam
7. Bring the edges of the mochi together to enclose the filling
8. Use a pair of scissors to snip the end off, and dust with more cornstarch to get rid of any stickiness
9. Turn the bowl over to reveal the perfect mochi!
10. Repeat with the remaining mochi and filling
11. Using the back of a knife make an indent at the end of each mochi to create that peach shape and top with a leaf
12. Place in the fridge to set before serving