Peaches and Cream Mochi
Perfectly sweet peaches and mascarpone cream enclosed in soft and chewy homemade mochi.
Equipment
- medium microwave safe bowl
- Rolling Pin
- parchment paper
Ingredients
Mochi
- 1 cup mochiko sweet rice flour use Koda Farms Blue Star Flour
- 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 works too!
Instructions
Peach Filling Prep
- Bring a medium pot of water to boil. Cut a small cross on each peach. Once the water is boiling, gently place each peach in the water and simmer about 1 minute. Remove the peaches and gently peel off the skins. Cut the peaches in half and remove the pit. Pop the peaches into the fridge to chill.
Mochi Dough
- Mix the mochiko rice flour, water, sugar, and salt in a medium sized microwave safe bowl. The mixture will have a liquid consistency almost like elmers glue. Cover with a damp paper towel. Microwave 2:30 minutes. Stir the mochi dough with a wet spoon until smooth. Cover with the damp paper towel and repeat the microwave and stir process two more times. The mochi will take on the consistency of homemade play dough.
Shaping the Mochi
- Dust parchment paper with cornstarch. Turn the mochi dough out onto the cornstarch. Careful! It will be very hot! Gently shape the mochi into a foot long log using your hands. Cut into 8 pieces. Be sure to roll the cut ends in cornstarch so they don't stick. Gently roll or shape each piece into 4-5 inch rounds.
Filling Time!
- Place half of a peach (pit side up) in the center of each mochi round. Spoon ½ tablespoon of mascarpone into where the peach pit was. Pinch the edges of the mochi dough shut around the peach and mascarpone cheese. Dust the seam with cornstach. Place on a cornstarch dusted plate and pop in the freezer to cool for 5 minutes. This ensures that the mascarpone cheese doesn't melt. Serve immediately or store in the fridge for up to 1 day. Enjoy!
