Japanese · Snack
Daifuku Mochi
大福 (Daifuku)
Pillowy, chewy rice cakes wrapped around a homemade red bean filling that is less sweet than most shop versions. Each piece is a satisfying, portion-controlled treat.
- Prep
- 30 min
- Cook
- 80 min
- Total
- 110 min
- Serves
- 8
Calories come from: Carbs 89% · Fat 1% · Protein 10%
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Ingredients
For 8 servings- 2/3 cup120 gdried adzuki beans
- 6 cups1,400 gwater (for cooking beans)
- 1/4 cup + 1 tbsp60 ggranulated sugar (for bean paste)
- 1 pinchsalt
- 2/3 cup100 gglutinous rice flour (shiratamako or mochiko)
- 2 tbsp25 ggranulated sugar (for dough)
- 2/3 cup150 gwater (for dough)
- 2 1/2 tbsp20 gcornstarch or potato starch, for dusting
Steps
- 1
Rinse the adzuki beans and put them in a pot with 500 ml of the bean water.
- 2
Bring to a boil, cook for 5 minutes, then drain to remove bitterness.
- 3
Return the beans to the pot with the remaining 900 ml of bean water.
- 4
Simmer gently, partly covered, for 50-60 minutes until the beans crush easily between your fingers; add a splash more water if they become dry.
- 5
Pour off any excess liquid, leaving just enough to cover the bottom of the pot.
- 6
Stir in the 60 g sugar and the salt, then cook over medium-low heat, mashing and stirring, for about 10 minutes until the paste is thick enough to hold its shape.
- 7
Spread the paste on a plate to cool completely, then roll it into 8 balls of about 30 g each.
- 8
In a microwave-safe bowl, whisk the glutinous rice flour and 25 g sugar, then gradually whisk in the 150 ml dough water until smooth.
- 9
Cover loosely and microwave on high for 1 minute, then stir with a wet spatula.
- 10
Microwave for another minute, stir, then heat in 30-second bursts until the dough is glossy, slightly translucent and very sticky.
- 11
Dust a clean work surface generously with cornstarch and turn the hot dough out onto it.
- 12
Dust the top of the dough with more cornstarch and let it cool for a few minutes until you can handle it.
- 13
Divide the dough into 8 equal pieces with a starch-dusted knife or scraper.
- 14
Flatten one piece into a 8 cm round, place a bean ball in the centre and pinch the edges together to seal.
- 15
Turn seam-side down, shape into a smooth dome and brush off excess starch; repeat with the rest.
- 16
Serve the same day for the softest texture.
Swaps, storage and make-ahead
Swaps
- Use 1 cup of store-bought sweetened red bean paste (anko) instead of cooking your own beans to save about an hour, and check the label if you need it to be vegan or gluten-free.
- Swap the red bean filling for a whole hulled strawberry wrapped in a thin layer of bean paste to make ichigo daifuku.
- Use potato starch instead of cornstarch for dusting if you prefer the more traditional, slightly silkier finish.
- Replace some of the dough water with brewed matcha (about 1 tsp matcha powder whisked in) for green-tea flavored mochi.
Storage
Daifuku is best eaten the same day, as the mochi hardens in the fridge; keep leftovers wrapped individually at cool room temperature for up to 1 day. For longer storage, wrap each piece tightly and freeze for up to 1 month, then thaw at room temperature for about 1 to 2 hours before eating.
Make ahead
Make the red bean paste up to 3 days ahead and keep it covered in the fridge, or freeze it for up to 1 month; roll it into balls before making the dough. Make the mochi dough just before assembling, since it stiffens as it sits.
Nutrition values are for the recipe as written.
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Allergens and nutrition
No major allergens in the ingredients.
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (235 g) | Per 100 g | |
|---|---|---|
| Calories | 146 kcal | 62 kcal |
| Protein | 3.8 g | 1.6 g |
| Carbohydrates | 32.3 g | 13.7 g |
| of which sugars | 10.6 g | 4.5 g |
| Fiber | 1.9 g | 0.8 g |
| Fat | 0.1 g | 0 g |
| of which saturated | 0 g | 0 g |
| Sodium | 57 mg | 24 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
