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Peaches and Cream Mochi Recipe

Peaches and Cream Mochi Recipe
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★★★★★

5.1 from 19 reviews

Delight in the luscious and chewy textures of Peaches and Cream Mochi, a Japanese-inspired dessert featuring sweet ripe peaches wrapped in soft, delicate mochi dough filled with creamy mascarpone cheese. Perfectly balanced with simplicity and elegance, this recipe offers a refreshing and unique twist to traditional mochi treats.

Ingredients

Scale

Mochi Dough

  • 1 cup mochiko sweet rice flour (Koda Farms Blue Star Flour recommended)
  • 1 cup water
  • 1/2 cup granulated sugar
  • Pinch of salt
  • Cornstarch for dusting and shaping

Filling

  • 4 fresh ripe peaches
  • 4 tbsp mascarpone cheese (anko bean paste can be substituted)

Instructions

  1. Prepare the Peach Filling: Bring a medium pot of water to a boil. Cut a small cross at the bottom of each peach. Immerse peaches into boiling water gently and simmer for about 1 minute. Remove peaches and carefully peel off skins. Slice each peach in half and remove the pit. Place the peach halves in the refrigerator to chill.
  2. Make the Mochi Dough: In a medium microwave-safe bowl, combine mochiko sweet rice flour, water, granulated sugar, and a pinch of salt. Mix thoroughly until the batter resembles a liquid with a sticky consistency resembling glue. Cover the bowl with a damp paper towel and microwave for 2 minutes and 30 seconds. Stir the mixture with a wet spoon until smooth. Repeat the process of covering, microwaving, and stirring two more times. The dough will thicken to a pliable, play-dough-like texture.
  3. Shape the Mochi: Dust a piece of parchment paper generously with cornstarch. Carefully transfer the hot mochi dough onto the cornstarch-dusted surface. Using your hands, gently mold the dough into a one-foot-long log. Cut the log into 8 equal pieces. Roll the ends of each piece in cornstarch to prevent sticking, then shape each piece into 4-5 inch rounds.
  4. Fill the Mochi: Place one chilled peach half (pit side up) in the center of each mochi round. Spoon approximately ½ tablespoon of mascarpone cheese into the hollow where the pit was. Carefully pinch and seal the mochi dough edges tightly around the peach and cheese filling. Lightly dust any seams with cornstarch to prevent sticking.
  5. Chill and Serve: Arrange the filled mochi on a cornstarch-dusted plate and place in the freezer for 5 minutes to set, preventing mascarpone from melting. Serve immediately for freshest taste or store in the refrigerator for up to 1 day. Enjoy the creamy, fruity delight!

Notes

  • Using ripe, sweet peaches enhances the natural flavors of this dessert.
  • Mascarpone cheese offers a creamy richness, but anko bean paste can be used as a traditional alternative.
  • Be cautious handling hot mochi dough as it can cause burns.
  • Keep your hands and spoon wet when handling mochi dough to prevent sticking.
  • Do not store mochi too long as it tends to harden or dry out after a day.
  • Cornstarch is essential for dusting to avoid stickiness during shaping and assembling.

Nutrition

Keywords: mochi recipe, peaches and cream mochi, Japanese dessert, mochi with fresh fruit, mascarpone mochi, sweet rice flour dessert

Find it online: https://thefoodrecipe.com/peaches-and-cream-mochi-recipe/