Step 1

Peel the peaches, cut the flesh into long pieces, and put them together with the skins in a pot.

Step 2

Put 350g of sugar and water in a pot and boil over medium heat for about 5 minutes, then add lemon juice and boil for about 5 minutes more on low heat.(Pink color becomes more vivid by adding lemon juice)

Step 3

Remove the flesh separately and cool it in the refrigerator, then remove the water with a kitchen towel.

Step 4

Filter through a sieve to remove the skin, adjust the amount of water to 260g, add salt and mix.

Step 5

Add boiled peach water to dry glutinous rice flour, mix well so that there are no lumps, and add a little color to it.

Step 6

Cover with plastic wrap, make a hole, and heat in a microwave oven (700w) for 2 minutes and 30 seconds.

Step 7

After mixing the dough with a spatula, cover it again and heat it in the microwave for 2 minutes.

Step 8

Mix the dough, knead it well, cover it with cling film, and cool it to a warm level.

Step 9

Whip room temperature butter, add cream cheese and condensed milk and whip, then add fresh cream and whip to make cream.

Step 10

Apply vegetable oil to the bottom, take out the glutinous rice dough, knead it well with your hands, sprinkle cornstarch, and put the dough on top.

Step 11

Roll out the dough with a rolling pin, cut it into large squares to fit the mold, and put it in the mold.

Step 12

Squeeze the cream, add the dried peaches, and cover with cream.

Step 13

Cut out the commercially available castella, cover it with glutinous rice dough, press down on the meeting point, and cut it out.

Step 14

After hardening in the freezer for 1 hour, apply oil to a knife and cut gently.