Daifuku (Japanese Mochi with Sweet Filling) Recipe – Asian Special
Daifuku is a beloved Japanese confection made by wrapping soft, chewy mochi (sweet glutinous rice dough) around a delicious filling—traditionally sweet red bean paste (anko). These delicate treats are slightly sticky, subtly sweet, and wonderfully satisfying in every bite. Whether enjoyed with green tea or gifted during festivals, Daifuku is a timeless Japanese sweet that’s surprisingly easy to make at home.
- Prep Time15 min
- Cook Time10 min
- Total Time25 min
For the Mochi Dough:
- 1 cup mochiko (sweet glutinous rice flour)
- 3/4 cup water
- 1/4 cup sugar
- Cornstarch or potato starch (for dusting)
For the Filling:
- 1/2 cup anko (sweet red bean paste)
- (or substitute with white bean paste, Nutella, peanut butter, or strawberries)
Prepare the Filling:
Roll red bean paste into 6–8 small balls. Chill in the fridge to firm up while you prepare the mochi.
Make the Mochi Dough:
In a microwave-safe bowl, combine mochiko, sugar, and water. Mix well until smooth.
Cook the Mochi:
Microwave on high for 2 minutes. Stir, then microwave for another 1–2 minutes until the mixture becomes thick and slightly translucent. Let cool slightly.
Dust & Portion:
Dust a clean surface and your hands with cornstarch. Turn out the mochi and divide into 6–8 pieces.
Fill & Shape:
Flatten a mochi piece into a disc, place a red bean ball in the center, and pinch to seal. Flip seam-side down and gently shape into a ball.
Serve:
Serve fresh at room temperature or slightly chilled.
Recipe Notes :
Mochiko Substitute: Only mochiko (glutinous rice flour) or shiratamako will work—regular rice flour won’t be sticky enough.
Microwave Alternative: Steam the mochi dough for 15–20 minutes if you don’t want to use a microwave.
Prevent Stickiness: Use plenty of starch on your hands and surface to prevent sticking.
Flavor Ideas: Add matcha powder to the dough for a green tea flavor or fill with chocolate, fruit, or ice cream for a twist.
Storage: Best eaten fresh, but can be stored in an airtight container at room temp for a day or refrigerated for 2–3 days (bring to room temp before serving).
