Peaches and Cream Butter Mochi

This peaches and cream butter mochi recipe is sponsored by Pete and Gerry’s Organic Eggs. All opinions expressed are my own. It’s companies like Pete and Gerry’s Organic Eggs that allow me to create more recipes on this site--thank you for supporting them.

It’s usually right around this time of the year when I start to really feel the days getting shorter and the end of summer feels imminent, that I start to crave all the fruits of the season all over again. Every berry feels extra special and the peaches, so much sweeter. This is the time to start to throw all the summer fruits into all the things, my friends. Which is kinda how this peaches and cream butter mochi came to be. My need to use summer stone fruit in everything is coupled with my never-ending love affair with butter mochi in this recipe. If a peach cobbler and butter mochi had a baby, this is what it’d look like. Cream replaces the more traditional coconut milk and it gets topped off with peach slices and a nutty crumble to create that nostalgic cobbler vibe.

For those of you who aren’t familiar with butter mochi, you can think of it as a chewy, slightly sticky, and almost custardy glutinous rice cake. It’s usually packed with coconutty flavor, but this time around it’s replaced with the iconic summer flavor of peaches and cream. The dreamy custard-like texture is made even more luxurious thanks to Pete and Gerry’s Organic Eggs. Because they’re USDA Certified Organic, free from antibiotics or hormones, and raised on pasture according to strict free range standards, their rich flavor and beautiful yolk color can be tasted and seen in every bite. In a recipe like butter mochi, you’re gonna want to use the best eggs you can find. 

To make this recipe, you can absolutely make everything the same day or you can break it up into two days starting with the peachy milk and nutty crumble the first day and baking it all off with the mochi the second day. Because of the peaches, this mochi has a slightly shorter storing time of two days instead of the usual three, so feel free to halve the recipe. If you halve it, I suggest an 8-inch square pan and recommend you start checking for doneness around 40 minutes into baking.

Peaches and Cream Butter Mochi

Makes 20 pieces

INGREDIENTS

Peachy Milk

2 ripe yellow peaches, halved, pitted, and roughly chopped
⅓ cup granulated sugar
2 tablespoons fresh lemon juice
1 ¼ cups whole milk

Nutty Crumble

2 tablespoons unsalted butter, cold, cut into ¼-inch cubes
2 tablespoons chopped walnuts
¼ cup all-purpose flour
2 tablespoons light brown sugar
A pinch of kosher salt
A pinch of ground cinnamon

Mochi

4 large Pete and Gerry’s Organic Eggs
1 teaspoon vanilla extract
Peachy milk (from above)
One 1-pound box mochiko sweet rice flour
1 ⅔ cups sugar
2 teaspoons baking powder
½ teaspoon kosher salt
½ cup unsalted butter, melted
1 ¼ cups heavy cream
1 ripe yet firm peach, halved, pitted, and thinly sliced
Crumble (from above)

FIX

Place all ingredients but milk in a small saucepan. Medium heat until simmer then reduce to medium-low and cook for 20 minutes or until the peaches are tender and shiny. Let cool to room temperature. Once cool, transfer to a blender jar and blend with 1 ¼ cups whole milk until smooth. If using soon, leave out, if not, cover and refrigerate until ready to use. 

In a bowl, combine the unsalted butter, walnuts, all-purpose flour, light brown sugar, kosher salt, and ground cinnamon and use a pastry blender to cut the ingredients together. They should form small pea-sized clumps. Cover the bowl with plastic wrap and refrigerate until ready to use.

Preheat the oven to 350 F. Grease a 9 by 13-inch baking pan with butter or oil.

In a bowl, whisk together the eggs, vanilla, and peachy milk. In another large bowl, whisk together the mochiko, sugar, baking powder, and kosher salt. Pour the wet ingredients into the dry ingredients and whisk together well combined. Add the melted butter and heavy cream and mix until fully incorporated. Pour the mixture into the prepared pan and rap the pan on the counter a couple of times to bring any air bubbles to the surface. Use a toothpick to help pop the bubbles if necessary. Bake for 20 minutes and quickly remove from the oven. Top with peaches by fanning a few slices out and arranging them in clusters evenly spaced out over the top of the loosely set mochi. Sprinkle the nutty crumble around the slices onto the surface of the mochi. Return promptly back to the oven and bake for another 40-50 minutes or until the crumble is golden brown and the mochi is totally set. 

Set the pan on a wire rack and let cool completely before slicing into rectangles using a plastic knife to minimize sticking; I cut four columns and five rows to make twenty 2 1/4 by 2 1/2-inch pieces. If the knife seems to be sticking, rub it with a little unsalted butter or neutral oil. Store in an airtight container at room temperature for up to 2 days.