I make this peach mochi when I want a dessert that feels light, soft, and extra special. The chewy mochi wrapper, juicy peach filling, and fluffy whipped cream come together in a refreshing treat that is especially lovely in warm weather.
Why You’ll Love This Recipe
I love how this recipe combines a delicate chewy texture with a fresh fruity filling. The peaches bring natural sweetness and a little tanginess, while the whipped cream makes every bite soft and creamy. I also like that this dessert looks beautiful when served, yet it is simple enough for me to make at home with basic ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
100 g glutinous rice flour
30 g cornstarch
45 g granulated sugar
180 g milk
20 g vegetable oil
A small amount of food coloring
500 g fresh peach
150 g water
100 g granulated sugar
10 g lemon juice
200 g heavy cream
20 g sugar
Directions
I start by washing, peeling, and coring the peaches, and I keep the skins aside. I chop the peach flesh into small cubes, mix it with sugar, cover it, and refrigerate it for 30 minutes.
I add the peach skins and water to a saucepan and boil them for 5 minutes, then I strain out the skins. I add the peach cubes and cook everything over medium heat, stirring until the fruit softens and thickens. Then I stir in the lemon juice and continue cooking until the filling becomes thick, and I let it cool completely.
In a bowl, I combine the glutinous rice flour, cornstarch, granulated sugar, and milk. I add a tiny drop of food coloring and mix well, then I add the vegetable oil and mix again until smooth.
I pour the batter into a nonstick pan and cook it over medium heat, stirring continuously until it forms a stretchy dough ball that no longer sticks to the pan. I knead and stretch the dough until it feels smooth and elastic.
In another bowl, I whip the heavy cream with sugar until stiff peaks form. I transfer it to a piping bag and chill it until I am ready to assemble the mochi.
I lightly dust my work surface, rolling pin, and dough with flour. I roll the mochi dough into a log and divide it into 8 equal pieces. I flatten each piece into a round, fill it with whipped cream and peach filling, then wrap and seal it. I place each mochi in a cupcake liner and serve.
Servings and timing
I get 8 servings from this recipe. The prep time is 45 minutes, the cooking time is 15 minutes, and the total time is 60 minutes. Each serving contains about 284 kcal.
Variations
I sometimes switch up this recipe depending on the season or the flavor I want. I can use nectarines or mango instead of peaches for a different fruit filling. I also like adding a little vanilla to the whipped cream for extra flavor. For a prettier finish, I can tint the mochi dough a soft peach color or divide the dough and create a two-tone look. When I want a slightly brighter filling, I add a little extra lemon juice.
Storage/Reheating
I store peach mochi in an airtight container in the refrigerator because of the fresh cream filling. I find it tastes best within 1 day, since mochi can become firmer as it sits. Before serving, I let it rest at room temperature for a few minutes so the texture softens slightly. I do not recommend reheating it, because the whipped cream filling can lose its texture and the mochi wrapper may become unpleasant.
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FAQs
Can I make peach mochi ahead of time?
I can make it a few hours ahead and keep it chilled in the refrigerator. I think it tastes best the same day because the mochi stays softer and fresher.
Can I use canned peaches instead of fresh peaches?
I can use canned peaches if fresh peaches are not available, but I prefer fresh ones because they give a brighter flavor and better texture. If I use canned peaches, I drain them well before cooking the filling.
Why is my mochi dough sticky?
I find mochi dough is naturally sticky, so I lightly dust my hands and work surface with flour when handling it. I try not to add too much flour, because I still want the finished mochi to stay soft and chewy.
Can I freeze peach mochi?
I do not usually freeze this version because the whipped cream filling does not hold up as well after thawing. I prefer making only what I plan to enjoy fresh.
What can I use if I do not have food coloring?
I can simply leave it out. I only use it for appearance, so the mochi will still taste delicious without it.
Conclusion
I love making peach mochi because it feels fresh, elegant, and comforting at the same time. The chewy mochi, creamy filling, and sweet peach center create a dessert that is both beautiful and satisfying. I think it is a wonderful treat for summer gatherings, afternoon sweets, or whenever I want to make something a little different and memorable.
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Peach Mochi
- Total Time: 60 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This peach mochi is a light and refreshing dessert with a chewy wrapper, juicy peach filling, and fluffy whipped cream. It is a delicate and beautiful treat perfect for warm weather.
Ingredients
100 g glutinous rice flour
30 g cornstarch
45 g granulated sugar
180 g milk
20 g vegetable oil
A small amount of food coloring
500 g fresh peach
150 g water
100 g granulated sugar
10 g lemon juice
200 g heavy cream
20 g sugar
Instructions
- Wash, peel, and core the peaches, reserving the skins. Chop the peach flesh into small cubes, mix with sugar, cover, and refrigerate for 30 minutes.
- Add the peach skins and water to a saucepan and boil for 5 minutes. Strain out the skins, then add the peach cubes and cook over medium heat, stirring until softened and thickened.
- Stir in the lemon juice and continue cooking until the filling thickens. Let it cool completely.
- In a bowl, combine glutinous rice flour, cornstarch, granulated sugar, and milk. Add a small drop of food coloring and mix well, then add vegetable oil and mix until smooth.
- Pour the batter into a nonstick pan and cook over medium heat, stirring continuously until it forms a stretchy dough that no longer sticks to the pan. Knead until smooth and elastic.
- Whip the heavy cream with sugar until stiff peaks form. Transfer to a piping bag and chill until ready to use.
- Lightly dust the work surface, rolling pin, and dough with flour. Roll the dough into a log and divide into 8 equal pieces.
- Flatten each piece into a round, fill with whipped cream and peach filling, then wrap and seal. Place each mochi in a cupcake liner and serve.
Notes
Substitute peaches with nectarines or mango for variation.
Add vanilla extract to whipped cream for extra flavor.
Store in an airtight container in the refrigerator and consume within 1 day.
Let mochi sit at room temperature briefly before serving for best texture.
Avoid reheating as it affects texture.
Canned peaches can be used if drained well.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 mochi
- Calories: 284 kcal
- Sugar: 22 g
- Sodium: 35 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg
