Step 1

Make homemade peach jam by following this recipe. Keep it in the fridge. (Or you can use store bought peach jam.)

Step 2

Cook 50g glutinous rice flour over medium heat for about 5 minutes, whisking constantly, until it smells like popcorn. Set aside to cool down. (We will use this cooked flour to prevent from getting sticky later.)

Step 3

Add 25g sugar, 250g heavy whipping cream, and 1 tsp of vanilla extract to a large bowl, beat until stiff peaks form. Put the whipped cream in a piping bag, seal the piping bag with a clip, keep it in the fridge.

Step 4

Add 150g peach pulp (with peach skin on) and 70g water into a blender. Blend until thoroughly smooth.

Step 5

Add 170g peach juice, 45g sugar, 100g glutinous rice flour, and 30g cornstarch in a large bowl. Optionally, add one drop of red food coloring to make the mixture pink. Stir with a whisk until the mixture is smooth.

Step 6

Put a sieve on a nonstick pan, strain the mixture through the sieve to get rid of any lumps.

Step 7

Add 30g unsalted butter to the pan. Stir constantly over medium-high heat until the mixture starts to get lumpy. Lower the heat to medium, keep stirring until the mixture forms a smooth dough. You can use the spatula to cut open the dough to check, the inside of the dough should be the same color and texture as the surface.

Step 8

Transfer the dough to a container lined with food wrap. Wrap the dough with food wrap while it's still hot (to prevent a dry skin). Allow the dough to cool down to room temperature, then cool in the fridge for at least 30 minutes.

Step 9

Apply some cooked glutinous rice flour on your working surface, take out the cooled mochi dough, apply some cooked glutinous rice flour on the dough.

Step 10

Roll the dough into a long log shape, cut the mochi dough into 8 equal portions. (Or you can do 6 portions if you have a larger mochi mold).

Step 11

Use your hands or a rolling pin (covered with food wrap to prevent from sticky) to flatten the mochi doughs into 4-inch diameter circles.

Step 12

Take a mochi skin, dust some cooked glutinous rice flour on both sides, line the mochi skin on a mochi mold (I used to use a soup ladle or small round-shape bowl).

Step 13

Pipe in about 2 tbsps of whipped cream and about 1 tbsp of our homemade peach jam in the middle of the mochi skin. Pull the edges of the wrap together to cover the filling, press together the edges to seal well.

Step 14

Cut off the extra mochi skin, apply some glutinous rice flour, flip the mochi onto a paper baking cup with the smooth side facing up.

Step 15

Carve a line with the back of a knife to mimic the suture line of the peach. Optionally decorate with a mint leaf.

Step 16

Keep in the freezer for 20 minutes for the best texture and taste, serve. Or you can keep them in the fridge overnight.