Why You’ll Love This Recipe

I like this recipe because it’s both easy and delightful. The chewy mochi base is made from just a few pantry staples, and the peach jam filling brings a burst of fruity sweetness. These sandwiches have the perfect balance of texture—stretchy mochi on the outside with a creamy, jammy filling inside. I can enjoy them plain, chilled, or dressed up with whipped cream and fresh fruit.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Mochi
1 cup sweet rice flour (mochi flour)
1/4 cup sugar
1 cup water
Cornstarch or potato starch (for dusting)

For the Filling
1/2 cup peach jam (store-bought or homemade)
1/2 cup whipped cream (optional)
Fresh peach slices (for garnish, optional)
Mint leaves (for garnish, optional)

Directions

1. Create the mochi base: In a microwave-safe bowl, I mix the sweet rice flour and sugar together. Then I gradually add the water while stirring until it forms a smooth, lump-free batter.

2. Cook the mochi: I cover the bowl with plastic wrap, leaving a small vent for steam to escape. I microwave it on high for 1 minute, stir, then repeat two more times (for a total of about 3 minutes) until the mixture becomes sticky, glossy, and translucent.

3. Cool the mochi: I dust a large plate or clean surface with cornstarch or potato starch. Carefully, I transfer the cooked mochi onto the dusted surface and let it cool for about 5 minutes—it will still be warm but easier to handle.

4. Shape the mochi: Once cool enough, I dust my hands with starch and divide the mochi into small, equal pieces (about golf-ball size). I flatten each piece into a round disk about 1/4 inch thick.

5. Assemble the sandwiches: I place a spoonful of peach jam in the center of one mochi round. Sometimes I add a small dollop of whipped cream and a fresh peach slice for extra flavor. Then, I top it with another mochi round and gently press the edges together to seal, forming a sandwich.

6. Serve: I arrange the mochi sandwiches on a serving plate and garnish them with fresh peach slices and mint leaves. I like eating them right away for a soft texture, or chilling them in the refrigerator for a firmer bite.

Servings and Timing

Servings: 6 sandwiches
Prep Time: 20 minutes
Total Time: 30 minutes

Variations

• Different jams: I sometimes use strawberry, mango, or apricot jam for a fun flavor twist.

• Matcha mochi: I add 1 teaspoon of matcha powder to the mochi batter for a green tea version.

• Nutty flavor: A sprinkle of crushed almonds or pistachios between the mochi layers adds crunch.

• Chocolate delight: I spread chocolate ganache or Nutella instead of jam for a rich variation.

• Tropical vibe: I pair the mochi with pineapple jam and coconut cream for a summery touch.

Storage/Reheating

I store leftover mochi sandwiches in an airtight container in the refrigerator for up to 2 days. If they firm up too much, I let them sit at room temperature for 10–15 minutes before eating. I don’t recommend freezing them, as mochi can lose its chewy texture once thawed.

FAQs

1. What is mochi made from?

Mochi is made from sweet rice flour (also called glutinous rice flour), sugar, and water—it becomes chewy when cooked.

2. Can I use another type of flour?

No, only sweet rice flour (mochiko) will give the signature chewy texture needed for this recipe.

3. Do I need to microwave the mochi?

Microwaving is the easiest method, but you can also steam the mixture for 15–20 minutes until thick and translucent.

4. Can I make the mochi ahead of time?

Yes, I make it a few hours in advance and keep it covered with plastic wrap to prevent drying out.

5. What kind of peach jam works best?

I prefer a chunky jam with real fruit pieces, but smooth jam works too for a cleaner look.

6. Can I skip the whipped cream?

Absolutely. The sandwiches taste delicious with just the jam, but the cream adds a luxurious touch.

7. How do I prevent the mochi from sticking?

I keep my hands and tools dusted with cornstarch or potato starch while shaping and assembling.

8. Can I use frozen peaches?

Yes, I thaw them and use them to make homemade peach jam for a fresh, fruity filling.

9. Are these served cold or at room temperature?

I like them best slightly chilled—the mochi stays chewy, and the jam becomes refreshing.

10. Can I use store-bought mochi sheets?

Yes, pre-made mochi sheets save time; I just cut them into circles and assemble them with the jam filling.

Conclusion

These mochi sandwiches with peach jam are a beautiful blend of soft, chewy, and fruity goodness. I love how quick and fun they are to make, and how elegant they look when served. The balance of sweet peach jam and tender mochi creates a refreshing dessert that feels both traditional and modern. Whether I serve them at a gathering or enjoy them as a personal treat, they always bring a smile to my face.