Make Your Own Daifuku Mochi

Japanese daifuku recipe

The Spruce / Julia Hartbeck

Prep: 2 hrs
Cook: 30 mins
Total: 2 hrs 30 mins
Servings: 12 servings

Daifuku or Daifuku Mochi is a type of wagashi; or Japanese sweet. It's a popular Japanese snack usually served with green tea. Daifuku is most commonly filled with red bean paste, but some are filled with white bean paste (Shiroan). There is also mochi which is colored and flavored with kinako (soybean flour), yomogi (Japanese mugwort), matcha green tea powder, or a touch of red food coloring.

It takes quite a bit of time to make mochi from scratch. You can also make mochi with shiratamako or mochiko (glutinous rice/sweet rice flour). The flour is mixed with water and steamed either on the stovetop or in the microwave. With this quick method, sticky tasty mochi is ready in no time.

Ingredients

  • For the Filling:
  • 2/3 cup water 
  • 1/2 cup sugar 
  • 1/4 cup dried anko powder (or 1 1/4 cup pre-made anko, divided)
  • Katakuriko (potato starch or corn starch, for dusting)
  • For the Mochi:
  • 1 cup shiratama-ko (glutinous rice flour)
  • 2/3 cup water
  • 1/4 cup sugar

Steps to Make It

Note: while there are multiple steps to this recipe, this mochi is broken down into workable categories to help you better plan for preparation and cooking.

Make the Filling

  1. Gather the ingredients.

    Ingredients for filling for Daifuku Mochi

    The Spruce / Julia Hartbeck

  2. Heat 2/3 cup of water and 1/2 cup of sugar in a small pot.

    Heat water

    The Spruce / Julia Hartbeck

  3. Add 1/4 cup of anko powder and stir well.

    Add anko powder

    The Spruce / Julia Hartbeck

  4. Cool the anko filling.

    Cool the anko filling

    The Spruce / Julia Hartbeck

  5. Make 12 small anko balls and set aside.

    Make anko balls

    The Spruce / Julia Hartbeck

Make the Mochi

  1. Gather the ingredients.

    Ingredients for mochi for Daifuku Mochi

    The Spruce / Julia Hartbeck

  2. Put shiratama-ko in a heat-resistant bowl.

    Put shiratama-ko in bowl

    The Spruce / Julia Hartbeck

  3. Mix water and sugar in a separate small small bowl.

    Mix water and sugar

    The Spruce / Julia Hartbeck

  4. Gradually pour the water-sugar mixture into shiratama-ko, stirring well.

    Stir water-sugar mixture into shiratama-ko

    The Spruce / Julia Hartbeck

  5. Put the bowl in microwave and heat the dough for about 2 minutes.

    Put in microwave

    The Spruce / Julia Hartbeck

  6. Stir the dough.

    Stir dough

    The Spruce / Julia Hartbeck

  7. Heat the dough in the microwave again, until the dough inflates.

    Heat dough

    The Spruce / Julia Hartbeck

  8. Stir the mochi quickly.

    Stir mochi quickly

    The Spruce / Julia Hartbeck

  9. Dust a flat pan, as well as your hands, with some katakuri-ko starch. 

    Dust flat pan

    The Spruce / Julia Hartbeck

  10. Remove the hot mochi from the bowl to the pan by hand. The mochi will be hot and sticky, so please be careful not to burn your hands.

    Remove mochi

    The Spruce / Julia Hartbeck

  11. Dust hands with more katakuri-ko starch and divide the mochi into 12 pieces by hands.

    Divide mochi

    The Spruce / Julia Hartbeck

  12. Make 12 flat and round mochi pieces.

    Flatten mochi

    The Spruce / Julia Hartbeck

  13. Put a piece of the anko filling in the center of the mochi and wrap the anko by stretching mochi.

    Fill mochi with anko filling

    The Spruce / Julia Hartbeck

  14. Round the daifuku.

    Round daifuku

    The Spruce / Julia Hartbeck

  15. Repeat the process to make more pieces.

    Repeat process

    The Spruce / Julia Hartbeck

  16. Serve and enjoy!

    Serve and enjoy Daifuku Mochi

    The Spruce / Julia Hartbeck

Recipe Tags: