Jam:
500g peaches
70g sugar
half lemon juice
100ml water
Steps:
1) Peel and dice peaches, marinate with sugar & lemon juice
2) Boil peach skin + 100ml water until pink. Remove the skin & add step 1 into the liquid, cook until thickened.
Mochi Skin:
80g glutinous rice flour
10g corn starch
115g milk
12g corn syrup (optional)
15g sugar
10g unsalted butter
Fruit powder for color
