Description
Delight in the sweet, chewy goodness of Whole Peach Mochi, a refreshing summer treat featuring ripe fresh peaches wrapped in a soft, glutinous rice dough. Steamed to perfection and lightly dusted with powdered sugar, these mochi are a perfect balance of fruity freshness and soft, sticky texture that will charm your taste buds.
Ingredients
Scale
Dough
- 1 cup Glutinous rice flour
- 1 cup Warm water
- 1/4 cup Sugar
Peach Filling
- 4 Fresh peaches, peeled, halved, and pitted
- 1 tablespoon Sugar
Finishing
- 1/4 cup Mochi starch (for dusting and handling)
- 1 tablespoon Powdered sugar (for dusting)
Instructions
- Prepare the Peaches: Wash and peel the peaches. Cut each peach in half and remove the pits. Sprinkle a tablespoon of sugar over the peach halves and set aside for 15 minutes to let them release their natural syrup, enhancing their sweetness.
- Mix the Dough: In a mixing bowl, combine the glutinous rice flour with 1/4 cup sugar. Gradually add the warm water while stirring continuously until you achieve a smooth, lump-free batter with a thickness similar to pancake batter.
- Steam the Dough: Line a steamer with parchment paper and pour the batter into it. Cover and steam over medium heat for approximately 20 minutes, until the dough becomes translucent and slightly firm to the touch.
- Cool the Dough: Carefully remove the steamed dough from the steamer and allow it to cool slightly for easier handling. The dough will still be hot, so take care when touching.
- Shape the Mochi: Lightly dust your work surface with mochi starch to prevent sticking. Divide the dough into 4 equal portions, about 2-3 ounces each. Flatten each dough piece in your palm and gently wrap it around one peach half, sealing the edges completely to encase the peach.
- Chill Undisturbed: Place the wrapped mochi on a starch-lined plate and refrigerate for at least 30 minutes. This chilling step helps the mochi set and makes them easier to handle and serve.
- Optional Finishing Touch: Just before serving, dust the mochi with powdered sugar for an elegant appearance and a hint of extra sweetness.
Notes
- Use ripe peaches for the best flavor and natural sweetness.
- Mochi starch is essential to prevent sticking when handling and shaping the mochi.
- Warm water helps dissolve the glutinous rice flour more evenly, resulting in a smoother dough.
- Steaming time may vary slightly depending on the equipment, so check for the dough’s translucent appearance as a sign of doneness.
- For a gluten-free dessert, ensure that the glutinous rice flour and mochi starch are certified gluten-free.
- The mochi is best consumed fresh but can be stored in the refrigerator for up to 2 days.
