√ 10 Delicious Daifuku Recipes to Try at Home

Looking for a delightfully chewy and sweet treat? Dive into the world of daifuku with these 10 delicious daifuku recipes, perfectly crafted for home bakers. From classic mochi filled with sweet red bean paste to creative variations featuring fresh fruits and unique fillings, these daifuku recipes will satisfy every sweet tooth. Get ready to explore the delightful textures and flavors of homemade daifuku.

Homemade Strawberry Daifuku: A Delightful Japanese Treat

This recipe guides you through creating delicious Strawberry Daifuku, a popular Japanese confection. These soft mochi balls are filled with sweet red bean paste and a juicy strawberry, offering a wonderful blend of textures and flavors.

Ingredients

200 grams glutinous rice flour
70 grams sugar
1 cup water (240 ml)
Cornstarch (for dusting)
Pre-made red bean paste
Fresh strawberries

Instructions

In a non-stick pan, combine the glutinous rice flour and sugar. Gradually whisk in the water until a smooth mixture forms.
Cook the mixture over low heat, stirring constantly. Continue cooking until the dough thickens and pulls away from the sides of the pan.
Remove the dough from the heat and let it cool slightly. Cover with a clean cloth or plastic wrap to prevent drying.
Divide the mochi dough into small, bite-sized pieces. Flatten each piece with your hands or a rolling pin to create a circle for the filling.
Place a spoonful of red bean paste and a strawberry in the center of each flattened mochi circle.
Gently wrap the mochi around the filling, pinching the edges to seal completely. Form into a ball. Dust lightly with cornstarch to prevent sticking.
For the best flavor and texture, chill the prepared daifuku in the refrigerator for a short time before serving.

Easy Cheesy Mochi Ice Cream Toast

This simple recipe combines the savory warmth of toasted cheese with the cool sweetness of mochi ice cream for a delightful treat.

Ingredients

1 slice white bread
2 slices melting cheese (cheddar, mozzarella, etc.)
1 piece mochi ice cream (any flavor)

Instructions

Place two slices of melting cheese on a slice of white bread. Then, place the mochi ice cream on top of the cheese.
Optional: Add an extra slice of cheese on top of the mochi for extra cheesiness. It’s delicious with or without!
Toast in a toaster oven until the cheese is melted and bubbly, and the bread is golden brown. Keep a close watch to avoid burning.
Enjoy your warm, gooey, and delightfully sweet Cheesy Mochi Ice Cream Toast!

Homemade Daifuku Mochi: A Step-by-Step Guide

This recipe guides you through making delicious daifuku mochi with a sweet red bean filling. It’s easier than you think, and the result is a delightful Japanese treat.

Ingredients

Red Bean Filling:

1 can (about 225 grams) cooked red beans
Granulated sugar (to taste)
Pinch of salt

Mochi Dough:

1 cup glutinous rice flour
1 cup water
4 tablespoons granulated sugar
Optional: 1 cup food coloring or pandan juice
¾ cup cornstarch (for dusting)

Instructions

Prepare the Red Bean Filling:

Rinse the canned red beans 1-2 times. Boil them in a pan until softened. Blend until smooth.
Cook the blended red beans in a non-stick pan over low heat. Add sugar and salt to taste. Stir constantly until the mixture thickens and no longer sticks to the pan. Once warm, shape the red bean paste into small balls and set aside.

Prepare the Cornstarch:

Dry roast the cornstarch in a pan until it feels cooked and loses its bright white color. Spread the roasted cornstarch on a tray and set aside.

Make the Mochi Dough:

In a pan, combine the glutinous rice flour, sugar, and water. Stir until the sugar dissolves. Cook over low heat, stirring continuously, until the dough thickens and pulls away from the sides of the pan.

Assemble the Daifuku:

Place the cooked mochi dough onto the prepared cornstarch. Dust your hands and the dough generously with cornstarch to prevent sticking. Divide the dough into 8 equal portions.
Flatten each portion of mochi dough, being careful not to make it too thin, which could cause tearing when wrapping.
Place a red bean ball in the center of each flattened mochi dough circle. Gently wrap the dough around the filling, pinching and sealing it completely to create a smooth, round daifuku.

Your daifuku mochi are now ready to be enjoyed! Serve immediately for the best texture.

Easy Strawberry Daifuku

This recipe guides you through making delicious strawberry daifuku, a classic Japanese confection. Daifuku are soft, chewy mochi filled with sweet red bean paste and, in this case, a juicy strawberry. This simplified recipe uses readily available ingredients and easy-to-follow steps, perfect for beginners.

Ingredients

80g glutinous rice flour
12g cornstarch
12g tapioca flour (plus 120g extra for dusting)
4 large strawberries
120g sweetened red bean paste (anko)
80g water
24g sweetened condensed milk
20g unsalted butter

Instructions

Prepare the Dusting Flour: In a dry pan over low heat, toast the 120g of tapioca flour until light and airy. It will begin to float slightly when ready. Set aside to cool.
Make the Mochi Dough: Combine the glutinous rice flour, 12g tapioca flour, cornstarch, water, and sweetened condensed milk in a saucepan. Cook over low heat, stirring constantly, until the mixture thickens and pulls away from the sides of the pan.
Knead the Dough: Transfer the cooked dough to a surface lightly dusted with the toasted tapioca flour. Add the butter and knead for about 5 minutes, or until the butter is fully incorporated and the dough is smooth and elastic.
Assemble the Daifuku: Divide the mochi dough into 4 equal portions. Flatten each portion into a disc.
Fill and Wrap: Coat each strawberry completely with a layer of red bean paste. Place the red bean-covered strawberry in the center of a mochi disc. Gently stretch and fold the mochi around the filling, pinching the edges together to seal completely. Dust with the remaining toasted tapioca flour to prevent sticking.

Easy Homemade Marshmallows (Yukimi Daifuku Style)

This recipe shows you how to make simple, fluffy marshmallows at home, inspired by the popular Japanese treat, Yukimi Daifuku. With just a few ingredients and a microwave, you can create these delightful treats in minutes.

Ingredients:

1 egg white
⅓ cup sugar (about 70 grams)
1 tablespoon gelatin powder (instant/no-soak type)
3 ⅓ tablespoons water (50 ml)
Potato starch (for dusting)

Equipment:

Small, deep microwave-safe mug
Hand mixer
Mold (a Yukimi Daifuku container, small plastic container, or similar)

Instructions:

1. Prepare the Mold: Lightly grease your chosen mold with vegetable oil and dust it evenly with potato starch. This will prevent the marshmallows from sticking.

2. Bloom the Gelatin: In the microwave-safe mug, combine the gelatin powder, water, and sugar. Microwave for 30 seconds, remove and stir well, then microwave for another 30 seconds until the gelatin is fully dissolved.

3. Whip the Egg White: Using a hand mixer, beat the egg white until stiff peaks form. This is crucial for creating a light and airy marshmallow.

4. Combine Gelatin and Egg White: Gradually add the gelatin mixture to the whipped egg white in two parts, mixing well after each addition. Ensure the mixture is thoroughly combined.

5. Fill the Mold: Work quickly as the mixture will start to set. Pour the marshmallow mixture into the prepared mold.

6. Chill: Refrigerate for about 10 minutes, or until the marshmallows are set.

Optional: For an extra touch, add a small piece of fruit to the bottom of the mold before pouring in the marshmallow mixture. This creates a cute and flavorful surprise.

Homemade Yukimi Daifuku: A Step-by-Step Guide

This recipe provides a detailed guide to making Yukimi Daifuku, a popular Japanese confection consisting of a soft, chewy mochi exterior filled with ice cream. Follow these steps to create your own delightful frozen treats at home.

Ingredients

50g sweet rice flour
100g granulated sugar
100ml water
150g – 200g ice cream (your favorite flavor)
Cornstarch (for dusting)

Instructions

Prepare Your Workspace: Generously sprinkle cornstarch on a large cutting board to prevent sticking.
Making the Mochi Dough: In a microwave-safe bowl, combine the sweet rice flour and water, mixing thoroughly. Add the sugar and mix again until well incorporated.
Microwave the Dough: Loosely cover the bowl with plastic wrap and microwave at 600W for 2 minutes. Remove, stir with a wooden spatula, and microwave for another minute. Stir again.
Check for Doneness: The mochi dough is ready when it appears glossy.
Shape the Dough: Lightly wet your wooden spatula and transfer the hot mochi dough onto the cornstarch-covered cutting board. Flatten it gently.
Stretch and Dust: Dust the top of the mochi with cornstarch, flip it over, and carefully stretch it with your hands. Be cautious, as it will be hot initially. Avoid lifting it too high, as it stretches easily.
Continue Stretching: Repeat the stretching and dusting process, shaping the dough with your fingers until it reaches a thickness of 2-3mm.
Cut Out Circles: Once the mochi has completely cooled, use a bowl or cookie cutter to cut out circles.
Remove Excess Dough: Discard the excess mochi. If you plan to freeze the mochi wrappers for later use, proceed to step 10. If filling them immediately, skip to step 11.
Freezing Mochi Wrappers (Optional): Place a piece of plastic wrap between each mochi circle and seal tightly to prevent drying. Freeze until ready to use.
Fill the Mochi: Place a scoop of ice cream in the center of each mochi circle. Work quickly to maintain the ice cream’s shape.
Seal and Freeze: Bring the edges of the mochi together and seal tightly around the ice cream. Immediately freeze the filled daifuku with the sealed side up.
Enjoy! Your homemade Yukimi Daifuku are ready to be enjoyed once frozen.

Tip: A small container (around 8cm in diameter) works well for cutting out even mochi circles.

Easy Mochi Ice Cream: Frozen Daifuku

This simple recipe shows you how to make delicious mochi ice cream by freezing store-bought daifuku. It’s a quick and easy way to enjoy a refreshing treat.

Ingredients

Store-bought daifuku (as many as desired)

Instructions

Freeze the daifuku: Place the daifuku in the freezer until solid. This is the key to transforming regular daifuku into delightful mochi ice cream.

Homemade Daifuku Mochi

This recipe guides you through making delicious daifuku mochi from scratch. Daifuku are a classic Japanese confection consisting of a soft, chewy mochi exterior filled with a sweet red bean paste. This recipe breaks down the process into easy-to-follow steps, allowing you to create these delightful treats in your own kitchen.

Ingredients

For the Mochi Dough:

200 grams glutinous rice flour
30 grams tapioca flour
70 grams sugar
300 grams water

For the Dusting Powder:

100 grams tapioca flour
50 grams powdered sugar

For the Sweet Red Bean Filling:

500 grams cooked red beans
500 grams brown sugar
1 teaspoon salt

Instructions

Prepare the Red Bean Filling: Blend the cooked red beans until they are coarsely mashed, but not completely smooth. In a pan, combine the blended red beans, brown sugar, and salt. Stir well and cook over medium heat, stirring constantly, until the mixture thickens enough to be shaped into balls. Remove from heat, form into small balls, and set aside to cool.
Make the Dusting Powder: Toast the tapioca flour in a dry pan over low heat, stirring frequently, until it becomes fine and loses its clumpiness. This helps create a lighter dusting powder. Once toasted, remove from heat and sift in the powdered sugar. Mix well and set aside.
Make the Mochi Dough: In a mixing bowl, combine the glutinous rice flour, tapioca flour, and sugar. Gradually add the water while stirring continuously until a smooth, well-combined dough forms.
Cook the Mochi Dough: Strain the dough mixture into a non-stick pan. Cook over low heat, stirring constantly with a spatula or wooden spoon, until the dough becomes translucent and pulls away from the sides of the pan. This indicates that the mochi is cooked through.
Shape the Daifuku: Generously sprinkle the prepared dusting powder onto a clean tray or work surface. Carefully transfer the cooked mochi dough onto the dusted surface. Coat your hands with the dusting powder to prevent sticking. Divide the mochi dough into equal portions. Flatten each portion into a disc, place a red bean ball in the center, and gently wrap the mochi around the filling, pinching the edges to seal completely. Shape into a smooth, round or slightly flattened shape.
Serve: Serve the daifuku immediately for the best texture. Enjoy!

Matcha Mochi with Strawberry Anko Filling (Daifuku)

This recipe guides you through making delicious matcha-flavored mochi filled with sweet red bean paste (anko) and fresh strawberries. The recipe is broken down into easy-to-follow steps, from preparing the mochi dough to assembling the daifuku.

Ingredients

For the Matcha Mochi Dough:

140g glutinous rice flour
1 tbsp matcha powder
30g cornstarch
50g sugar
Pinch of salt
175ml milk
35g unsalted butter

For the Filling:

12 strawberries
300g anko (red bean paste)

Instructions

Making the Matcha Mochi Dough:

Sift the glutinous rice flour, matcha powder, cornstarch, sugar, and salt into a bowl. Create a well in the center.
Pour the milk into the well and stir in a circular motion, starting from the center and gradually incorporating the dry ingredients. Ensure no lumps remain, resulting in a smooth, liquidy batter.
Sift the batter into a shallow dish. Gently tap the dish on the counter to remove any air bubbles.
Bring water to a boil in a steamer.
Place the dish with the batter in the steamer, cover with a larger plate, and steam over high heat for approximately 20 minutes. Steaming time may vary depending on the dish size and dough thickness. Ensure no white, uncooked batter remains.
While the dough is still hot, add the butter and incorporate it thoroughly using a spatula.
Wearing gloves, knead the hot mochi dough for 7-8 minutes. Use a pushing motion across the work surface rather than pulling towards you. This ensures the butter is evenly distributed.
Continue kneading with light, quick motions, similar to the “water board” technique, without tearing the dough.
The final dough should be smooth and elastic, passing the windowpane test (able to be stretched thinly without tearing).
Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Preparing the Anko and Strawberry Filling:

Wash and hull the strawberries.
Divide the anko into 12 equal portions.
Flatten each anko portion and wrap it around a strawberry, shaping it into a ball.
Place the anko-wrapped strawberries on a plate covered with plastic wrap to prevent them from drying out.

Assembling the Daifuku:

Remove the chilled mochi dough and divide it into 12 equal pieces.
Flatten each dough piece, fold the edges inwards towards the center, and roll into a ball.
Lightly flatten the ball with your hand, then use a rolling pin to roll it out from the center, creating a thinner edge.
Dust both sides of the rolled-out dough with cornstarch to prevent sticking. Place each piece on a cornstarch-dusted surface covered with plastic wrap to prevent drying.
Place an anko-wrapped strawberry in the center of each mochi circle. Wrap the dough around the filling, sealing it like a bun (bao).
Dust the sealed daifuku with cornstarch to prevent sticking.
Store the daifuku in the freezer for longer storage. Thaw before serving.

How to Make Delicious Strawberry Daifuku Mochi

This recipe guides you through making delightful strawberry daifuku mochi, a traditional Japanese confection. The recipe is divided into two parts: making the sweet red bean paste (anko) and preparing the mochi dough to encase the strawberries.

Ingredients

For the Sweet Red Bean Paste (Anko):

800g Aduki beans (2 cans)
200g Sugar
Water (as needed)

For the Mochi:

100g Shiratamako (glutinous rice flour)
30g Sugar
150cc Water
50g Corn flour (for dusting)
6 Strawberries
180g Sweet Aduki bean paste (Anko) (from above)

Instructions

Making the Sweet Red Bean Paste (Anko):

Combine the adzuki beans and sugar in a pot.
Heat over medium heat, bringing the mixture to a boil.
Simmer for approximately 15 minutes, or until the beans soften. Add a little water if the mixture starts to burn.
Once softened, allow excess moisture to evaporate.
Remove from heat and mash the adzuki beans thoroughly.
Set aside 180g of the prepared anko for the daifuku.

Preparing the Mochi and Assembly:

Rinse, dry, and hull the strawberries.
With wet hands (or plastic gloves), form the 180g of anko into 6 small balls, roughly 30g each. Chill these in the refrigerator for 15 minutes.
Place each anko ball on a piece of cling film and flatten it slightly. Wrap each strawberry with a flattened anko disc, molding the anko around the strawberry.
In a microwave-safe bowl, whisk together the shiratamako and sugar.
Gradually whisk in the water until a thick consistency is achieved. Loosely cover with cling film.
Microwave for 1 minute. Mix well with a wet silicone spatula. The mixture will still appear whitish and floury.
Microwave for another minute and mix thoroughly again. The mixture will begin to resemble mochi.
Microwave for a final 30 seconds. The mochi should now be translucent. (Microwave times may vary; ensure the mochi is fully cooked and translucent.)
Dust a tray with corn starch and place the cooked mochi on top.
Fold the mochi in half once with a silicone spatula or scraper to reduce stickiness. Divide the mochi into 6 equal portions.
Dust your hands with corn starch. Flatten and stretch each mochi portion into a 3-inch circle.
Place an anko-wrapped strawberry (tip down) on each mochi circle.
Carefully wrap the mochi around the strawberry, pinching the edges together at the top to seal.
Shape each daifuku into a round form.
Serve the daifuku at room temperature. Consume within 2 days for best flavor and texture.

History of Daifuku

Daifuku, meaning “great luck” in Japanese, has a rich history dating back centuries. While its precise origins are somewhat debated, it’s generally accepted that early versions of daifuku were consumed during the Edo period (1603-1868). These early treats, known as “mochi manju,” differed significantly from what we consider daifuku today.

Originally, the mochi manju was filled with sweet red bean paste (anko) and grilled. It wasn’t until the 18th century that the practice of eating mochi manju uncooked and coated in sugar or starch gained popularity. This marked a crucial shift in the evolution of daifuku.

The now familiar soft and chewy daifuku we enjoy emerged during the Meiji era (1868-1912). This period saw the introduction of refined sugar, making the confection sweeter and significantly contributing to its widespread appeal. It was also around this time that the name “daifuku,” a synonym for “belly full” reflecting its satisfying nature, took hold. The addition of strawberries, known as “ichigo daifuku,” became a popular variation later on, further cementing daifuku’s place as a beloved Japanese treat.

Nutritional Content and Benefits of Daifuku

Daifuku, while a delightful treat, isn’t a significant source of vitamins and minerals. It primarily consists of mochiko (glutinous rice flour), sugar, and sweet bean paste (anko). Therefore, its nutritional profile is mainly carbohydrates and some protein from the beans.

The calorie content of daifuku varies depending on the size and filling. A typical daifuku can contain anywhere from 150-250 calories. It’s important to enjoy these treats in moderation as part of a balanced diet.

While not a nutritional powerhouse, daifuku can offer a small amount of fiber from the bean paste, which can aid in digestion. Additionally, the anko often used provides a source of iron and potassium.

Ultimately, the true benefit of daifuku lies in its ability to bring joy and satisfaction. Its soft, chewy texture and sweet filling make it a delicious and comforting treat to be savored occasionally.

Tips for Choosing Quality Mochiko

Mochiko, or sweet rice flour, is the key ingredient for achieving that perfect chewy texture in daifuku. Choosing the right type is crucial for success. Look for shiratamako (refined glutinous rice flour) which yields the softest, smoothest results. While other types of mochiko exist, shiratamako is ideal for daifuku.

Check the packaging for freshness and an expiration date. Fresh mochiko is essential for the best flavor and texture. Avoid using mochiko that is past its prime.

When purchasing mochiko, look for a finely milled texture. This will ensure your daifuku dough is smooth and lump-free. A coarse texture can lead to a less desirable, grainy consistency.

Consider buying mochiko from reputable brands or stores specializing in Japanese ingredients. This often guarantees a higher quality product specifically milled for traditional Japanese sweets like daifuku.