Ingredients:
Peach Jam:
- 2 Whole peaches, peeled and cut into 1cm cubes
- The peeled peach skins
- 50g Granulated sugar (1/4 cup)
- 1 tbsp Water
Mochi:
- 200g Glutinous rice flour (1 ½ cup)
- 65g Granulated sugar (⅓ cup)
- 40g Corn starch (⅓ cup)
- 360ml Whole milk (1 ½ cup)
- One small drop of pink food coloring
- 1 ½ tbsp Vegetable oil
Whipped Cream:
- 350g Thickened cream (1 1/2 cup)
- 40g Granulated sugar (3 tbsp)
Assembly:
- Cornstarch, for dusting
Instructions:
Peach Jam:
- Combine the sugar, peach skins and water in a small saucepan
- Heat over medium heat until the sugar is a tinge of pink
- Remove the skins and add the peaches
- Cover and cook on medium heat for 5 minutes, or until the peaches have softened and the mixture is thick and jam-like
- If it’s too runny take the lid off and allow the excess moisture to evaporate
- Remove from the heat and cool in the fridge until chilled
Mochi:
- Combine the glutinous rice flour, sugar, and cornstarch in a medium-sized microwave-safe bowl, and whisk to combine
- Add the milk and food coloring, and whisk until smooth
- Cover the mochi mixture with cling wrap and microwave for 2 minutes on high
Uncover and stir:
- Then re-cover and microwave for another 2 minutes, the mochi dough should be semi-translucent
- If the mochi is still slightly liquidy/milky re-cover it and microwave at 1-minute intervals until cooked through
- Allow the mochi to cool enough to handle
- Add the vegetable oil and using gloved or oiled hands knead until smooth
- Prepare a baking tray lined with baking paper
- Divide the mochi into 6 equal portions and place on the baking sheet
Whipped Cream:
- Combine the cream and sugar in a bowl and whisk until stiff peaks
- Transfer to a piping bag fitted with a medium-sized round tip and place it in the fridge to chill before use
Assembly:
- Dust your work surface with cornstarch
- Roll one portion of mochi into a ball and place it on your work surface
- Dust it with more cornstarch and roll it out into a circle
- Get a small bowl or sauce dish and place the skin in the bowl
- Pipe a swirl of whipped cream on the mochi skin in the bottom of the bowl
- Top with a small scoop of peach jam
- Bring the edges of the mochi together to enclose the filling
- Use a pair of scissors to snip the end off, and dust with more cornstarch to get rid of any stickiness
- Turn the bowl over to reveal the perfect mochi!
- Repeat with the remaining mochi and filling
- Using the back of a knife make an indent at the end of each mochi to create that peach shape and top with a leaf
- Place in the fridge to set before serving