Peaches and Cream Mochi Recipe

Peaches and Cream Mochi is one of those magical treats that instantly transports you to a sunny orchard with every bite. Soft, chewy mochi envelops juicy, subtly sweet peaches paired with a luscious cream filling, creating a delightful balance of textures and flavors. This dessert is surprisingly simple to make yet feels incredibly special—perfect for impressing friends or indulging in a little self-care. If you love exploring unique desserts that combine freshness and creaminess, Peaches and Cream Mochi should be at the top of your list.

Ingredients You’ll Need

These ingredients might look straightforward, but each plays a crucial role. The mochiko sweet rice flour gives mochi its signature chewy texture, while ripe peaches bring that refreshing natural sweetness and vibrant color. The mascarpone adds a creamy richness that perfectly complements the fruit, and a touch of cornstarch helps keep everything easy to handle. Simple essentials lead to an unforgettable dessert!

• Mochiko sweet rice flour (1 cup): This special flour is the foundation of mochi’s irresistible chewy texture. I recommend Koda Farms Blue Star Flour for best results.
• Water (1 cup): The key to hydrating the mochiko and forming the mochi dough.
• Granulated sugar (1/2 cup): Sweetens the mochi just enough without overpowering the natural peach flavor.
• Pinch of salt: Enhances all the flavors while balancing sweetness.
• Cornstarch for dusting: Prevents sticking and helps shape the mochi smoothly.
• Fresh ripe peaches (4): Choose peaches that are fragrant and just soft to the touch for the best juicy sweetness inside.
• Mascarpone cheese (4 tbsp): Adds a rich, creamy texture; anko bean paste is a traditional alternative if you want to try something different.

How to Make Peaches and Cream Mochi

Step 1: Prepare the Peach Filling

Start by bringing a medium pot of water to a boil. Then, carefully cut a small cross on the bottom of each peach. This little trick makes peeling super easy after blanching. Gently simmer each peach in boiling water for about a minute, then remove and peel off the skins with your fingers. Halve the peaches and remove the pits, then pop them into the fridge to chill. Doing this first ensures your peaches stay juicy and refreshing when wrapped in mochi.

Step 2: Make the Mochi Dough

In a microwave-safe bowl, mix mochiko sweet rice flour, water, sugar, and a pinch of salt until smooth. The mixture is quite liquid, almost like glue at this stage. Cover it with a damp paper towel and microwave for 2 minutes and 30 seconds. Stir with a wet spoon until smooth, cover again, and repeat this microwave-and-stir process twice more. With each cycle, the mochi thickens and becomes like homemade play dough—springy and stretchy.

Step 3: Shape the Mochi

Dust a piece of parchment paper generously with cornstarch. Carefully pour the hot mochi dough onto the paper—it will be very hot, so watch your fingers. Gently shape the dough into a roughly one-foot-long log using your hands dusted with cornstarch. Cut the log into eight equal pieces, dusting each cut end with cornstarch to prevent sticking. Then, shape each piece into a disc about 4 to 5 inches wide. This prep sets the stage for your peaches and cream to shine inside!

Step 4: Fill and Seal the Mochi

Place a chilled peach half, pit side up, in the center of each mochi round. Drop half a tablespoon of mascarpone cheese into the hollow left by the peach pit. Pinch the mochi edges together carefully around the filling, sealing each mochi ball tightly. Dust the seams with cornstarch to keep them from sticking. Transfer your mochi creations onto a cornstarch-dusted plate and pop them into the freezer for 5 minutes to firm up. This step stops the mascarpone from melting and keeps the peaches cool and refreshing inside.

How to Serve Peaches and Cream Mochi

Garnishes

A simple dusting of matcha powder or a sprinkle of toasted sesame seeds can elevate the presentation and add subtle flavor contrasts. Fresh mint leaves on the side add a refreshing lift that complements the peaches’ natural sweetness beautifully.

Side Dishes

Serve Peaches and Cream Mochi alongside a light green tea or jasmine tea. The delicate earthiness in these teas pairs perfectly with the creamy, fruity filling, making each bite feel like a mini celebration of flavors.

Creative Ways to Present

Try serving your mochi on a pretty patterned plate or in small bamboo baskets for a charming, authentic touch. You can also cut mochi in half to reveal the colorful peach and cream filling inside—perfect for sharing or showing off your handiwork.

Make Ahead and Storage

Storing Leftovers

If you have any Peaches and Cream Mochi left, store them in an airtight container in the refrigerator for up to one day. The peaches and cream taste best when fresh, so try to enjoy them quickly for maximum delight.

Freezing

While mochi freezes well, peaches inside can lose texture after thawing. If you want to freeze leftovers, wrap each piece individually in plastic wrap, then store in an airtight container. To thaw, place mochi in the fridge for a few hours before serving.

Reheating

Reheat gently by microwaving for 10-15 seconds to bring back softness in the mochi, but avoid overheating as the mascarpone cream filling can melt and lose texture. A light touch is all you need to enjoy them warm again.

FAQs

Can I use frozen peaches for this recipe?

Fresh peaches are best for Peaches and Cream Mochi to ensure juiciness and vibrant flavor, but if frozen peaches are all you have, thaw them thoroughly and drain excess liquid before using.

Is there a vegan alternative to mascarpone?

Yes, you can substitute mascarpone with vegan cream cheese or blended soaked cashews for a creamy filling that keeps things plant-based and delicious.

Can I make Peaches and Cream Mochi without a microwave?

Absolutely! You can steam the mochiko mixture on the stovetop, stirring frequently until it thickens. It just takes a bit longer but yields the same wonderful chewy texture.

How ripe should the peaches be?

Choose peaches that are fragrant, slightly soft to the touch, and free of bruises. Overripe peaches might become too mushy when wrapped, while underripe ones can be too tart.

What’s the best way to prevent sticking while shaping the mochi?

Generously dust your hands, parchment paper, and mochi dough with cornstarch. This keeps everything separate and makes shaping much easier and less sticky.

Final Thoughts

Peaches and Cream Mochi is a joyful celebration of soft, chewy mochi with fresh, fruity brightness and rich, creamy goodness tucked inside. It’s a dessert that invites you to slow down, savor each bite, and enjoy a moment of pure bliss. I can’t wait for you to try this recipe and make it your own special treat!

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