Peach Mochi

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