Make Your Own Daifuku Mochi

Written by
Setsuko Yoshizuka
Setsuko Yoshizuka is a freelance food writer and Japanese cookbook author.
Learn about our editorial process
Setsuko Yoshizuka
Published on 07/22/19 by Setsuko Yoshizuka
Setsuko Yoshizuka is a freelance food writer and Japanese cookbook author.
Learn about The Spruce Eats's Editorial Process

Updated 07/22/19

Japanese daifuku recipe

The Spruce Eats / Julia Hartbeck
  • Total: 2 hrs 30 mins
  • Prep: 2 hrs
  • Cook: 30 mins
  • Yield: 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 are also mochi which is colored and flavored with kinako (soy bean 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
    The Spruce Eats / Julia Hartbeck

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

    Heat water
    The Spruce Eats / Julia Hartbeck

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

    Add anko powder
    The Spruce Eats / Julia Hartbeck

  4. Cool the anko filling.

    Cool
    The Spruce Eats / Julia Hartbeck

  5. Make 12 small anko balls and set aside.

    Make anko balls
    The Spruce Eats / Julia Hartbeck

Make the Mochi

  1. Gather the ingredients.

    Ingredients for mochi
    The Spruce Eats / Julia Hartbeck

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

    Put shiratama-ko in bowl
    The Spruce Eats / Julia Hartbeck

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

    Mix water and sugar
    The Spruce Eats / Julia Hartbeck

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

    Stir
    The Spruce Eats / Julia Hartbeck

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

    Put in microwave
    The Spruce Eats / Julia Hartbeck

  6. Stir the dough.

    Stir dough
    The Spruce Eats / Julia Hartbeck

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

    Heat dough
    The Spruce Eats / Julia Hartbeck

  8. Stir the mochi quickly.

    Stir
    The Spruce Eats / Julia Hartbeck

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

    Dust flat pan
    The Spruce Eats / 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 Eats / Julia Hartbeck

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

    Divide mochi
    The Spruce Eats / Julia Hartbeck

  12. Make 12 flat and round mochi pieces.

    Flatten mochi
    The Spruce Eats / Julia Hartbeck

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

    Fill it
    The Spruce Eats / Julia Hartbeck

  14. Round the daifuku.

    Round daifuku
    The Spruce Eats / Julia Hartbeck

  15. Repeat the process to make more pieces.

    Repeat process
    The Spruce Eats / Julia Hartbeck

  16. Serve and enjoy!

    Serve and enjoy
    The Spruce Eats / Julia Hartbeck

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