Authentic Daifuku Recipe Japan, Asia
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Cooking tips
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ingredients
If you cannot get your hands on potato starch, feel free to replace it with cornstarch, but do not use other starch like tapioca. When it comes to flour, the adequate substitute for shiratamako is mochiko sweet rice flour. Lastly, avoid using brown sugar as it will color the mochi and impact its taste. -
filling
There is an abundance of different daifuku fillings to suit your liking. Classic summer variants include stuffing the mochi with anko and a whole strawberry (ichigo daifuku), ice cream (aisu daifuku), yuzu and anko (yuzu daifuku), etc. -
bean paste
Although red bean paste is the traditional daifuku filling, you can make the paste from butter or lima beans (shiroan). In essence, shiroan has a much milder taste than anko, making it an excellent alternative for those who enjoy subtle-tasting desserts. -
stickiness
When assembling the daifuku, consider wearing thin latex gloves to prevent the mochi from sticking to your hands. Latex gloves are also important when making ice cream mochi, as they help insulate your warm hands from the ice cream. -
storage
A classic anko-filled daifuku mochi should be kept in an air-tight container and stored in a cool place where it can last for up to 2 days. During the summer months, it is advised to keep the daifuku in the refrigerator; however, be mindful of the fact that rice stiffens up in the refrigerator, so make sure to wrap the container with a thick kitchen towel.
Recipe variations
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Matcha Daifuku (Green Tea Mochi)
Ready in 2h 33minDespite many variations of daifuku, one that stands out the most, presentation-wise, is matcha daifuku. Made with matcha green tea powder and filled with heavy cream and anko, matcha daifuku is one of the most beautiful and aromatic Japanese confections.
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Yuzu Daifuku
Ready in 32minYuzu daifuku is a gorgeously tangy variation of the classic daifuku mochi recipe. The gyūhi wrap (softer version of mochi) is flavored with candied yuzu rind and stuffed with the traditional anko filling. Incredibly fragrant and easy to make, yuzu daifuku is a perfect Japanese confection for those who prefer their desserts sour.
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Warabimochi
Ready in 25minThis recipe is adapted from JustOneCookbook.com. The warabimochi is good to eat for one to two days if kept at room temperature. If stored in the refrigerator, it will turn white and hard. However, in case you've used real warabi starch, the mochi will last only a day. For optimal flavor, place the mochi in the refrigerator for 20-30 minutes before serving.
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Daifuku Mochi
PREP 30min
COOK 3min
RESTING 20min
READY IN 53min
This classic daifuku mochi is stuffed with either a fine (koshian) or coarse (tsubuan) sweet red bean paste (anko) and can easily be prepared at home in less than an hour using a microwave or a steamer.
Ingredients
¾ cup (100g) shiratamako or mochiko (glutinous rice flour/sweet rice flour)
¾ cup (180 ml) water
¼ cup (50g) sugar (do not omit sugar as it helps mochi stay softer)
½ cup (100g) potato starch/cornstarch
1 ½ cups (480g) red bean paste (anko)
Preparation
In a large bowl, combine the shiratamako or mochiko with sugar and whisk. Then, add water and mix until combined.
If you use a microwave for cooking the mochi, cover the bowl with plastic wrap and heat it in the microwave on high heat for 1 minute. Remove the bowl from the microwave and stir the mochi with a wet rubber spatula. Cover the mochi and cook it for 1 additional minute. Repeat the stirring, then cook for 30 more seconds. The mochi should turn translucent by this point.
If you use a steamer for cooking the mochi, cover the steamer lid with a towel to prevent condensation from dripping into the mochi mixture. Put the bowl in the steamer basket, cover it, and cook for 15 minutes. Halfway through the cooking, stir the mochi with a wet rubber spatula, put the lid back on, and finish cooking.
Spread a sheet of parchment paper over the work surface, dust it generously with potato starch, then transfer the cooked mochi onto it.
Dust the mochi with some more potato starch and let it cool a bit. Using a dusted rolling pin, evenly spread out the mochi, transfer it onto a baking sheet (with the parchment paper), and place it in the refrigerator for 15 minutes to set.
Remove the mochi from the refrigerator and use a 3.5 inch (9cm) cookie cutter to cut out 7-8 circles.
Using a pastry brush, dust off the excess potato starch from the mochi wrappers. Cover a plate with cling film, put a mochi wrapper on top, then top the mochi with another piece of cling film. Following this stacking method, do the same with the remaining mochi wrappers.
Make a ball out of the remaining dough, spread it out with a rolling pin, and cut 4-5 more circle wrappers.
One at a time, fill each mochi wrapper with a scoop of anko.
To wrap the anko, pinch together the four corners of the mochi wrapper, then pinch the remaining corners together as well. Dust the sealed area with potato starch.
Repeat the same process with the rest of the mochi wrappers.
Keep the daifuku mochi in an airtight container in a cool and dry place.
Other Variations
-
Matcha Daifuku (Green Tea Mochi)
Ready in 2h 33minDespite many variations of daifuku, one that stands out the most, presentation-wise, is matcha daifuku. Made with matcha green tea powder and filled with heavy cream and anko, matcha daifuku is one of the most beautiful and aromatic Japanese confections.
-
Yuzu Daifuku
Ready in 32minYuzu daifuku is a gorgeously tangy variation of the classic daifuku mochi recipe. The gyūhi wrap (softer version of mochi) is flavored with candied yuzu rind and stuffed with the traditional anko filling. Incredibly fragrant and easy to make, yuzu daifuku is a perfect Japanese confection for those who prefer their desserts sour.
-
Warabimochi
Ready in 25minThis recipe is adapted from JustOneCookbook.com. The warabimochi is good to eat for one to two days if kept at room temperature. If stored in the refrigerator, it will turn white and hard. However, in case you've used real warabi starch, the mochi will last only a day. For optimal flavor, place the mochi in the refrigerator for 20-30 minutes before serving.
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