Peaches and Cream Mochi

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Peach season calls for peaches and cream mochi. Celebrate the end of peach season with sweet, chewy homemade mochi filled with juicy, sun-ripened peaches and creamy mascarpone filling! This peaches and cream mochi is the perfect and unique way to enjoy the incomparable flavor of fresh peaches!

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What’s Mochi?

Unlike the dry and bouncy texture of frozen yogurt mochi, homemade mochi is soft, chewy, delicately sweet, and highly addictive! In Hawaii, mochi is often filled with anko bean paste, or eaten as is! For a PNW spin, I stuffed this mochi with half of a peach and mascarpone cheese for an ultra-luscious, creamy filling! You won’t believe how easy it is to wow friends and family with a taste of Hawaii and the Pacific Northwest!

Mochi Memories

Growing up, my family had an old family friend named Uncle Sam. Every time we visited Uncle Sam we would make mochi! He had an old mochi machine that rattled and shook wildly. I was only 4, but I remember being mesmerized as it pounded the grains of rice into oblivion until it became smooth mochi dough. We would sit in his dining room or kitchen and absolutely obliterate the room with potato starch! Sometimes my brother and I descended into mochi madness and throw potato starch at each other. The clean-up was huge, but the memories were fond. Uncle Sam’s mochi was incomparable. I’ve been addicted to homemade mochi ever since!

Two Ladies Kitchen in Hilo

My fresh fruit peaches and cream mochi is inspired by a special mochi I got to try on our honeymoon to the Big Island of Hawaii. Two Ladies Kitchen specializes in unique mochi fillings like oreo, peanut butter, fresh fruit, and more! If you are ever on the Big Island try stopping by! But be warned, they are always very busy and the wait was pretty long. However, fresh fruit mochi is always my favorite, so I would definitely go again!

PNW Peach Season!

We are now nearing the end of peach season in the Pacific Northwest. While everyone is jumping back on the pumpkin spice band wagon, I am hanging on tight to the late summer flavors. My favorite place to get u-pick peaches is Mt View Orchards in Hood River! If you live in the Vancouver/Portland area, you definitely need to check them out! Besides peaches, they have u-pick apples, pears, plums, dahlias, sunflowers, and more! Mt View Orchards my favorite u-pick farm year round!

Let’s Make Some Mochi!

Making mochi at home may seem complicated, but you don’t need a fancy mochi machine to enjoy this treat at home. This mochi recipe uses mochiko rice flour and the microwave! That’s what I call easy! I know mochi originated in Japan, however, this style of mochi (sometimes called chi chi dango) is more popular in Hawaii.

Not all Mochiko Rice Flour is Created Equal

After testing multiple brands of mochiko rice flour, the tried and true brand is the Koda Farms Blue Star Brand. You can usually find it at Asian food markets or on amazon!

What is Mochi Dough Like?

Elmers glue. That’s what mochi looks like before it’s cooked. The trick to making mochi is hydration. Cover the mochi before microwaving with a damp paper towel. Whenever you stir the mixture, use a damp spoon. This helps avoid sticky messes! And believe me, mochi is STICKY! 🙂

Shaping

Once you shape the mochi into rounds, place the skinless peach into the center. Spoon a dollop of mascarpone cream on top. Pinch the ends shut so you fully encase the peach and cream with mochi! It’s just like making a dumpling or a stuffed dinner roll. It’s ok if the pinched end looks a little rustic. Just make sure it’s fully sealed so the filling doesn’t fall out.

Chill!!!

This step is very important. When you are shaping mochi, the dough needs to be hot. I avoid melted cream by popping each mochi onto a cornstarch covered plate and letting it sit in the freezer for a few minutes. This cools down the mochi and ensures that the mascarpone cheese won’t melt into a creamy puddle.

Peaches and Cream Mochi!

Feel free to color the mochi with food coloring. I prefer to keep mine white and let the natural colors shine through. Believe it or not, the mochi below does not have any food coloring or editing! The peach was beautifully red and made my mochi hot pink! Each peaches and cream mochi is huge (its half the size of a peach!) Cut it in half and enjoy! The perfect bite consists of a burst of juicy peach with creamy mascarpone combined with the chewy texture of mochi. I hope you love it as much as I do!

Random Pacific Northwest Fun Fact!

Did you know that there are several ties between the Hawaiian Islands and the Pacific Northwest? I learned about them all when I worked as a living history interpreter at Fort Vancouver National Historic Site.

During the fur trading years of the 1700-1800’s, the Hudson’s Bay Company employed many Hawaiians at Fort Vancouver. At the time, Fort Vancouver was a major trading post for the west coast. The city of Vancouver in Washington is the namesake of this fur trading post. If you live in Battle Ground, it’s just a short drive away. In the mid 1800’s there were so many Hawaiians who worked as employees of the Hudson’s Bay Company that the village next to Fort Vancouver was called Kanaka village! It’s fascinating how Hawaiian culture shaped the Pacific Northwest. We even have towns and streets named after Hawaiian words or people.

I feel uniquely blessed to live here. While my Japanese Filipino family ties are linked in Hawaii, I feel like I can bridge the gap between the Pacific Northwest and Hawaii through the food I make in my Battle Ground home. I can’t think of a more inspired dessert that encapsulates Hawaii and the Pacific Northwest than my family’s Hawaiian-style mochi recipe paired with local peaches!

If you like my peaches and cream mochi recipe, share it with friends and follow along with more of my foodie adventures!

Happy eating!

~Anna