Peachy Pull-Apart Daifuku – Soft, Juicy & Too Good to Share!

Peachy Pull-Apart Daifuku

When summer hits, there’s one fruit that completely steals the show — white peaches! They’re soft, sweet, and packed with juice, making them the perfect star ingredient for a chilled dessert. 

And what better way to celebrate peach season than by wrapping them in soft mochi and creamy filling? This Peachy Daifuku (大福) is a dreamy combo of chewy mochi skin, homemade peach jam, and a creamy cheesecake-like center. 

Once chilled, it becomes a refreshingly cool treat with that irresistible stretchy pull — think mochi ice cream vibes but even better. If you love soft and sticky textures, juicy fruit, and anything pink and pretty, this is a must-try. Perfect for summer gatherings or just to treat yourself when it’s too hot to bake a cake. Let’s get into it!

🍑 Ingredients

For the Mochi Skin:

• 120g glutinous rice flour
• 30g cornstarch
• 20g white sugar
• 190g milk
• 15g unsalted butter

For the Peach Jam:

• 3 white peaches, peeled and chopped
• 60g sugar
• 20g lemon juice

For the Cream Cheese Filling:

• 150g cream cheese (softened)
• 25g white sugar
• 200g whipping cream

🧁 How to Make It

Step 1: Make the Peach Jam

1. Add chopped peaches, sugar, and lemon juice to a small saucepan.
2. Cook on medium heat, stirring occasionally until it thickens (about 10–15 mins).
3. Let it cool completely and refrigerate.

Step 2: Prepare the Cream Filling

1. In a mixing bowl, beat the softened cream cheese and sugar until smooth.
2. Gradually pour in the whipping cream while beating until light and fluffy.
3. Fold in your cooled peach jam for a fruity swirl. Chill until ready to use.

Step 3: Cook the Mochi Dough

1. Mix glutinous rice flour, cornstarch, sugar, and milk in a heatproof bowl until smooth.
2. Microwave (or steam) the mixture in intervals until it thickens into a sticky dough.
   Tip: If using a microwave, heat on high for 2 minutes, stir, then repeat 1–2 more times.
3. Once cooked, add in the butter and mix until fully incorporated.
4. Let it cool slightly, then wrap and chill in the fridge for easier handling.

Step 4: Assemble the Daifuku

1. Dust your hands and surface with cornstarch. Divide the mochi dough into equal portions.
2. Flatten each piece into a round wrapper.
3. Add a spoonful of the chilled peach cream into the center.
4. Carefully pinch and seal the edges to close the daifuku.
5. Chill for at least 30 minutes before serving for the best stretch and flavor!

🍑 Peachy Daifuku Q&A

Q1: Can I use canned peaches instead of fresh ones?

Absolutely! Just make sure to drain them well and chop into small pieces before cooking. Fresh peaches give a brighter flavor, but canned works in a pinch!

Q2: My mochi dough is too sticky to handle—what should I do?

No worries! Just dust your hands and work surface generously with cornstarch. Chilling the dough for 10–15 minutes also makes it easier to handle.

Q3: How long can I store these daifuku?

They're best eaten fresh, but you can store them in an airtight container in the fridge for up to 2 days. The mochi may firm up slightly, so let it sit at room temp for a few minutes before serving.

These Peachy Pull-Apart Daifuku are soft, chewy, creamy, and fruity all in one bite. The combination of chilled mochi and juicy peach jam tastes like a mochi ice cream dream — perfect for cooling down in the summer. You’ll love how fun they are to make (and eat). Give it a try and let your taste buds dance in peach paradise!