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Whole Peach Mochi

Delightful little pockets of Southern summer, these Whole Peach Mochi feature ripe peaches wrapped in chewy rice dough, perfect for sharing and savoring on warm afternoons.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8 pieces
Course: Dessert, Snack
Cuisine: Japanese, Southern
Calories: 180
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 3 to 4 pieces ripe peaches, medium sized, peeled and pitted Choose peaches that are ripe but still firm.
  • 1 cup mochiko (sweet rice flour) This is the main ingredient for the mochi.
  • 1/2 cup sugar Adjust to taste.
  • 1 cup water
  • 1 pinch salt
  • 1 tablespoon honey or maple syrup (optional) For extra sweetness.
  • Cornstarch or potato starch for dusting To prevent sticking.

Method
 

Preparation
  1. Prepare the peaches by peeling, pitting, and slicing them into halves or quarters.
  2. In a medium saucepan, mix mochiko, sugar, and a pinch of salt.
  3. Gradually add water and stir until smooth.
  4. Place over medium heat, stirring constantly until it thickens into a smooth, translucent dough (about 10-15 minutes).
Shaping
  1. Dust a clean surface with cornstarch or potato starch.
  2. Once the dough is cool enough, divide it into 8 portions and flatten each into a disc.
  3. Place a peach half in the center and wrap the dough around it, sealing tightly.
  4. Dust with more starch to prevent sticking.
Chilling
  1. Refrigerate for at least 30 minutes to firm up and chill before serving.

Notes

For serving, place the mochi on a pretty plate and garnish with mint or a light dusting of powdered sugar. Store in an airtight container in the refrigerator for up to 2 days.