Peach Mochi

Make the mochi: Dust a silicone mat or cutting board with a lot of cornstarch (about 3 tablespoons). In a medium saucepan, whisk to combine mochiko flour, water, and sugar. Heat over medium low heat and constantly stir with a flexible spatula. Continue to stir until very thick (it should be hard to stir, 5 to 8 minutes). Scrape out the mochi onto the mat with cornstarch. Dust the top with cornstarch and allow it to fully cool for about 15 minutes. Dust a rolling pin with cornstarch and roll out into a square, about 1/4” thick. Allow the mochi to completely cool, if it’s warm at all it will be too sticky to work with.

Prepare the peaches: Bring a large pot of water to a boil and prepare an ice bath. Score the bottoms of the peaches in an x-shape. Lower the peaches to the boiling water and boil for 30 seconds. Transfer them to the ice bath and allow them to cool for 5 minutes. Take the peaches out, dry off with a paper towel, and peel off the skin. Cut the peaches in half by cutting around the pit and pull the halves apart (paper towels help if the peach is slippery).

Wrap the peaches: Cut the mochi into four sections. Brush your hands with a little cornstarch and then wrap the mochi around the peaches (seam should be on the cut side of the peach). Pinch the edges close and place on a plate. Serve the mochi immediately or cover and chill in the fridge until ready to serve.