Whole Peach Mochi Recipe (Soft & Chewy) (2024)

These Whole Peach Mochi are so fun to bite into. Depending on how ripe your peaches are, they can be super juicy and sweet. My last batch had some of the ripest peaches I ever had and I had to use a napkin after every bite because juice was getting all over my face.

Can't get enough of mochi? You'll love my Durian Mochi and Banana Mochi recipes!

🍑 About This Recipe

Last summer, mango mochis were going mega viral on social media. I really wanted to try them, but mangos were so expensive at my grocery store, so I decided to make peach mochis instead. Not surprisingly, they tasted amazing!

I think the key here is to use very ripe peaches. I have used less ripe peaches (and also nectarines) and they do not taste nearly as good. The soft texture of a ripe peach is really what you want. This is why canned peaches also work really well in this recipe- because they are soft.

For the mochi skin, I am using glutinous rice flour, sugar, and water. It is a very simple recipe and you can make it on the stovetop or microwave. Today, I am making it in the microwave because it only takes a few minutes and I am a little tight on time today.

🧂 Ingredients

• Whole peaches: The way I check for ripeness is by gently pressing into them or smelling them. A ripe peach will be soft and it should have a sweet smell coming off of it.
• Glutinous rice flour: This is what gives the mochi its chewiness. It is very different from regular flour. You can buy this at most Asian markets and even some Western grocery stores.
• Sugar: I am using ¼ cup of sugar for the dough. Mochi dough needs a lot of sugar to taste good. Even though there is ¼ cup, it does not taste very sweet at all.
• Cornstarch: This is just used for dusting your work surfaces and mochi dough. Mochi is very sticky.
• Water: This is my preferred liquid in mochi dough because it has a neutral taste and I find the mochi to be chewier with it. You can use other liquids like milk or coconut milk.

🔪 Instructions

STEP 1: Boil a medium pot of water. Use a knife to cut a small cross into the bottom of the peaches. Add the peaches and cook for one minute.

STEP 2: Remove the peaches and submerge them in a large bowl of cold water to stop them from cooking further. Peel the skins off and cut the peaches in half.

STEP 3: Combine the glutinous rice flour and sugar in a medium microwave-safe bowl. Whisk in the water until smooth.

STEP 4: Cover the bowl with a wet paper towel and microwave for 1 minute. Take out the bowl and stir the mixture. Repeat this process two more times until the mochi is thick and sticky. Let the mochi cool for 5-10 minutes before going on to the next step.

See Also

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STEP 5: Dust your work surface with cornstarch. Place the mochi on the surface and dust it with more cornstarch. Roll out the dough into a circle about ⅙-inch thick. Use a pastry brush to dust off excess starch from the dough. Divide the mochi into four portions.

STEP 6: For each mochi, place a piece of peach in the center.

STEP 7: Pull the sides of the mochi over the peach to enclose it. Dust the mochi with more cornstarch and remove any excess with a pastry brush. Place the mochi seam-side down, and repeat with the remaining peach halves.

📋 Recipe

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