Peach Mochi Recipe (Daifuku with peach jam filling)
My peach mochi has a pink, soft, sticky, and chewy mochi skin with an aroma of fresh peaches. This peach mochi filling is fluffy whipped cream plus delicious homemade peach jam with big peach chunks!
Equipment
- Nonstick pan
- blender
- Sieve
- hand mixer
- Non stick silicone mat (Optional)
- Rolling Pin (Optional)
- Mochi mold (Can be substituted with a ladle)
Ingredients
Peach Mochi Skin
- 150 g peach pulp (Remove peach stone, leave the peach skin on)
- 70 g water
- 45 g sugar
- 100 g glutinous rice flour
- 30 g cornstarch
- 1 drop red food coloring (optional)
- 30 g unsalted butter
Peach Mochi Filling
- 250 g heavy whipping cream
- 25 g sugar
- 1 tsp vanilla extract (optional)
- 8 tbsp homemade peach jam (see my homemade peach jam recipe)
Instructions
Preparation
- Make homemade peach jam by following this recipe. Keep it in the fridge. (Or you can use store bought peach jam.)
- Cook 50g glutinous rice flour over medium heat for about 5 minutes, whisking constantly, until it smells like popcorn. Set aside to cool down. (We will use this cooked flour to prevent from getting sticky later.)
- Add 25g sugar, 250g heavy whipping cream, and 1 tsp of vanilla extract to a large bowl, beat until stiff peaks form. Put the whipped cream in a piping bag, seal the piping bag with a clip, keep it in the fridge.
Make Peach Mochi Skin
- Add 150g peach pulp (with peach skin on) and 70g water into a blender. Blend until thoroughly smooth.
- Add 170g peach juice, 45g sugar, 100g glutinous rice flour, and 30g cornstarch in a large bowl. Optionally, add one drop of red food coloring to make the mixture pink. Stir with a whisk until the mixture is smooth.
- Put a sieve on a nonstick pan, strain the mixture through the sieve to get rid of any lumps.
- Add 30g unsalted butter to the pan. Stir constantly over medium-high heat until the mixture starts to get lumpy. Lower the heat to medium, keep stirring until the mixture forms a smooth dough. You can use the spatula to cut open the dough to check, the inside of the dough should be the same color and texture as the surface.
- Transfer the dough to a container lined with food wrap. Wrap the dough with food wrap while it's still hot (to prevent a dry skin). Allow the dough to cool down to room temperature, then cool in the fridge for at least 30 minutes.
- Apply some cooked glutinous rice flour on your working surface, take out the cooled mochi dough, apply some cooked glutinous rice flour on the dough.
- Roll the dough into a long log shape, cut the mochi dough into 8 equal portions. (Or you can do 6 portions if you have a larger mochi mold).
- Use your hands or a rolling pin (covered with food wrap to prevent from sticky) to flatten the mochi doughs into 4-inch diameter circles.
Assemble Peach Mochis
- Take a mochi skin, dust some cooked glutinous rice flour on both sides, line the mochi skin on a mochi mold (I used to use a soup ladle or small round-shape bowl).
- Pipe in about 2 tbsps of whipped cream and about 1 tbsp of our homemade peach jam in the middle of the mochi skin. Pull the edges of the wrap together to cover the filling, press together the edges to seal well.
- Cut off the extra mochi skin, apply some glutinous rice flour, flip the mochi onto a paper baking cup with the smooth side facing up.
- Carve a line with the back of a knife to mimic the suture line of the peach. Optionally decorate with a mint leaf.
- Keep in the freezer for 20 minutes for the best texture and taste, serve. Or you can keep them in the fridge overnight.
Video
Notes
Extra Tips:
1. How to make a peach mochi plump and round (instead of flat)?
After we fill the mochi skin with whipped cream and seal the edge, if we directly flip the mochi over, it is going to be flat like a thick pancake, because the whipped cream filling is not hard enough to hold its shape.
To make our peach mochis look as plump as real peaches, a simple trick is to leave the mochi in its mold and freeze it for at least 20 minutes before taking it out.
2. Can I use ice cream as the mochi's filling?
Sure! Just remember to store any leftover mochis in the freezer. You can thaw them under room temperature for 5 minutes before serving.
One thing to keep in mind, if you scoop the ice cream directly onto the mochi skin, it will melt fast before you are able to shape it into a ball.
To avoid a mess, you can make some ice cream balls with food wrap and freeze them overnight before wrapping them into the mochi skins.
3. *Update on December 3rd 2022: you can check out my newest gelatin whipped cream recipe for a more stabilized cream filling. Since the mochi skin is so soft, we will need the cream filling to be stronger to support the mochi's round shape.