peach mochi

My peach mochi has a pink, soft, sticky, and chewy mochi skin with an aroma of fresh peaches. This peach mochi filling is fluffy whipped cream plus delicious homemade peach jam with big peach chunks!

Peach Mochi Recipe (Daifuku with peach jam filling)

g peach pulp ((Remove peach stone, leave the peach skin on))

water

sugar

g glutinous rice flour

cornstarch

red food coloring ((optional))

g unsalted butter

250 g heavy whipping cream

g sugar

tsp vanilla extract ((optional))

tbsp homemade peach jam ((see my homemade peach jam recipe))

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

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.)

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.

Preparation

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

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.

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

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.

Transfer the dough to a container lined with food wrap. Wrap the dough with food wrap while it&#39;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.

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.

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).

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.

Make Peach Mochi Skin

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).

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. 

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.

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

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

Assemble Peach Mochis

https://mediavine-res.cloudinary.com/video/upload/t_original/v1657850514/sid1jhdwlnwes1woo43j.mp4

Freshly cooked rice soaked in sweet and creamy coconut milk, paired with sweet and juicy mangoes, this dessert-like main dish could be your most refreshing and appetizing summer dish.

Peach Mochi (Daifuku with peach jam filling)

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Peach Mochi Recipe (Daifuku with pe...

Top 1 peach mochi recipes from across the web

The most viewed peach mochi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Peach Mochi Recipe (Daifuku with pe...

The most viewed peach mochi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine